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I cannot get a 2" high cake layer !!!!! ?????

post #1 of 40
7/17/11 at 4:23pm
Thread Starter 
I cannot get a 2 high cake!!


Hi Cakers!

For the life of me I cannot get a 2 high cake!! I baked 10 round cakes this weekend. Two cake pans. Magic line brand. I made THREE cake mixes to make sure that I would have enough. I filled the pans until there was only about ½ of space left to rise.

My cake always rises nicely, but the top of the cake bakes on the lip of the pan. I always have to cut this lip off the cakes. Between both cakes it is about ½ of cake that is discarded. When I fill the cakes and place together they are always 3 ½ high.

What am I doing wrong? I would love to have 4 of cake. (Two 2 layers).
I took a picture to show what I am trying to describe. But, CC deleted the cake and stated that I cannot post that kind of undecorated cake??!

I bake at 325 degrees.

Thank you!

Michael
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post #2 of 40
7/17/11 at 4:40pm
I'd love to see an answer to this as well! I use the same pans and use the push down method so they're level with the pan after baking, but I have the same issue.. Suggestions?

Karen
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it's all about the cake!
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post #3 of 40
7/17/11 at 4:46pm
Whats the Push Down Method? Just push the domed cake down???
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post #4 of 40
7/17/11 at 4:47pm
If your filling your pans half full try filling them 2/3 full. I also fing that using the bake even strips or the flower nail method that my cakes bake up to a full 2" layer and the tops are level.
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post #5 of 40
7/17/11 at 4:55pm
Thread Starter 
Quote:
Originally Posted by madcobbler

If your filling your pans half full try filling them 2/3 full. I also fing that using the bake even strips or the flower nail method that my cakes bake up to a full 2" layer and the tops are level.



My pans are filled more than 1/2 full. There is about 1/4 to 1/2 of room left in the pan after filling. I have used BE strips, but same results....

Thanks,

Michael
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post #6 of 40
7/17/11 at 4:55pm
This is probably a dumb question, but if your cakes are baking onto the lip of the pan, I'm assuming they're coming out a little higher than your pan. Are you sure your pans measure 2"? Or is the problem that your cakes are deflating somewhat after you take them out of the oven? I never get 2" layers, but after filling, crumbcoating and icing or covering with fondant, my tiers do measure 4".
Marianna
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Marianna
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post #7 of 40
7/17/11 at 5:04pm
Hmm, not really sure. In use magic line pans too and the cakes always rise straight up instead of a dome.

I use flower nails, and bake at 335.
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post #8 of 40
7/17/11 at 5:33pm
I had the same problem and it irked me to no end. Now I bake 2" layers in 3" pans. It's the only that will work for me.
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post #9 of 40
7/17/11 at 5:49pm
I usually think the goal is to bake as even a cake I can, with flower nails, etc... However, I know someone who cuts parchment strips that are 3" high and puts them around the edge of the pan to give the cake something to stick to as it rises. You might try that.

I usually bake from scratch, but I have heard that box mixes shrink a lot more than scratch cakes as they cool.
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post #10 of 40
7/17/11 at 5:51pm
Thread Starter 
Quote:
Originally Posted by Marianna46

This is probably a dumb question, but if your cakes are baking onto the lip of the pan, I'm assuming they're coming out a little higher than your pan. Are you sure your pans measure 2"? Or is the problem that your cakes are deflating somewhat after you take them out of the oven? I never get 2" layers, but after filling, crumbcoating and icing or covering with fondant, my tiers do measure 4".



My pans do measure 2". When I take them out of the oven, they do deflate somewhat. When in the oven, they do bake out of the pan a little.

When I fill the cake layers, they measure exactly 3 1/2". I use Foam core board to make up for the lost 1/2"

????
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post #11 of 40
7/17/11 at 5:53pm
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Quote:
Originally Posted by ShandraB

I usually think the goal is to bake as even a cake I can, with flower nails, etc... However, I know someone who cuts parchment strips that are 3" high and puts them around the edge of the pan to give the cake something to stick to as it rises. You might try that.

I usually bake from scratch, but I have heard that box mixes shrink a lot more than scratch cakes as they cool.



I thought about the collar method. I was just wondering if the sides of the cake. Do they have that "crusted" texture if doing it this way??
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post #12 of 40
7/17/11 at 6:30pm
You can always torte the layers and put three layers of filling (four layers of cake)...that usually adds some height.
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post #13 of 40
7/17/11 at 6:38pm
I have the same prob... I just started baking another cake. What is the flowernail method????
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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post #14 of 40
7/17/11 at 6:50pm
I always torte and fill 3 layers, maybe that's why I get 4".

The flower nail method is to just put a flower nail upside down in the bottom of your pan. It helps conduct the heat more evenly, and results in a smaller dome.

I always line with parchment and poke the nail through it, so it's sitting against the bottom of the pan.
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post #15 of 40
7/17/11 at 8:56pm
Do all of your recipes do this or only the chocolate?

I was going to suggest that you try a different recipe and see what happens.

How's your baking powder? Is it close to expiring?
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