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

post #16 of 40
I have always done two cake pans lined with parchment paper and bake even strips or upside down flower nail on larger pans. I still wasted so much so I just recently started doing three pans not quite as full as the two. I love the three layers of cake and two layers of filling! No excess cake (didn't have to trim because they baked even) and the cake came out exactly 4" after iced but before fondant. HTH
Nancy

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Nancy

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post #17 of 40
I always use 3" pans so the cake has room to "grow" I bake 2 layers and have absolutely no problem getting a 4" cake.
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post #18 of 40
Quote:
Originally Posted by Mikel79

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??!



If you want a photo to show up in your post, here's how:

First upload the photo into an online photo site like Photobucket (getting a photobucket account is easy and FREE) then just copy the photo's image code (IMG Code) from photobucket and paste it into your post (on a line by itself, so it doesn't have any other text or punctuation against it). Then when you hit 'submit comment' the photo will display in the thread. Easy.

Photobucket is here: http://photobucket.com/

I'm pretty sure you can also use Flickr like this too - just look for the image code (IMG code) and copy and paste it.
post #19 of 40
Thread Starter 
Thank you for the tip on how to post the picture.

Here it is folks. Can you please give it a look now, and tell me what you think??



Image
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post #20 of 40
I have the same problem and I use 2" ML pans.

I think with you, what's happening is the cake rises and expands as it bakes, but it will overflow the lip of the pan if it has nothing to lean up against.

I haven't tried this yet, but it was recommended to me that I use a parchment collar around the inside of the pan to allow the cake to rise a bit higher. That means the cake can get above 2" so it will level ok.

I'm kind of wishing I bought 3" pans now. icon_sad.gif
post #21 of 40
This thread has been very useful. Thanks to everyone who posted. I'm going to try both the parchment collar and the three-layer method to see if I can't get higher tiers, too.
Marianna
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Marianna
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post #22 of 40
I just don't understand why you are having a problem getting two inches. I use only 2 inch pans and I frequently end up having cakes too high. In the cake you photographed, when you cut the lip away it's lower than the pan edge? That is a LOT of shrinkage. I'm not sure what brand of cake mix you are using, but I would try a different brand.

As I said before, I usually bake from scratch, but I have used mixes successfully in the past. How long are you leaving the cakes in the pans to cool before you remove them?
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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post #23 of 40
ShandraB, how does the amount of time they stay in the pans after they come out of the oven affect the height of the layers? I ask because, although I love to bake, I know very little about the mechanics of baking. Any information would be greatly appreciated.
Marianna
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Marianna
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post #24 of 40
I use ML pans, bake with doctored cake mixes (DH) at 325, and use flower nails AND my own homemade bake-even strips to get mine to rise high enough. For the bake-even strips, I just cut towels into 2" wide strips. I wet them, then wring them out well before pinning around my cake pans. Works like a charm! I always have excess cake on top, so getting a 2" high layer isn't a problem any more. HTH!
post #25 of 40
I use to have these problems and here are the things that helped me:

I started using a flower nail in the middle of the cake. They bake up even and i don't waste cake with a dome. With this method i don't usually have to trim anything off my cakes.

I do scratch not cake mix but the cake mix you are using may actually have too much baking powder in it. My cakes were baking up high and then shrinking in on the sides and shorter after cooling. I went from 4 teaspoons baking powder to 3 teaspoons baking powder and 1/2 teaspoon baking soda. This helped alot.

Recipes like strawberry for example were i was adding purried (sp?) strawberries shrink more so I just plan to bake 3 layers for those.

Try baking at a lower temp. I bake at 325-330 for most of my recipes. They bake up even and hold their hight better in my opinion.

And this one may seem crazy but try filling your pans a little less. I fill mine 1/2 full for chocolate and about 3/5 full for vanilla. I think the extra un-supported cake on the top is causing the cake to shrink some as it cools.


If all else fells torte and fill each individual layer to add more height.

HTH! icon_smile.gif
post #26 of 40
Thread Starter 
Quote:
Originally Posted by ShandraB

I just don't understand why you are having a problem getting two inches. I use only 2 inch pans and I frequently end up having cakes too high. In the cake you photographed, when you cut the lip away it's lower than the pan edge? That is a LOT of shrinkage. I'm not sure what brand of cake mix you are using, but I would try a different brand.

As I said before, I usually bake from scratch, but I have used mixes successfully in the past. How long are you leaving the cakes in the pans to cool before you remove them?



I set my oven timer for 10 minutes while they cool...


Too long you think???
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post #27 of 40
I hope this isn't a dumb question, but when you "cut off the lip" are you cutting horizontally or vertically?
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post #28 of 40
Thread Starter 
Quote:
Originally Posted by leah_s

I hope this isn't a dumb question, but when you "cut off the lip" are you cutting horizontally or vertically?



I use my Agbay and slice through it Horiz.

Michael
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post #29 of 40
10 minutes of cooling seems very reasonable to me, I was just wondering if the lip of the pan would prevent the cake from shrinking so much, but apparently not. Shrinking as well as sinking usually results from a lack of structure. If you were baking from scratch, you would need to play with the formula.

I would try baking at a lower temp, around 325 and use a collar. If you move to 3" pans, that can also alter how things bake. Usually is causes you to have to bake even longer to get a 2" cake, plus the added expense of the pans.

This may seem a little obvious, but are you cutting under the lip and across when you level, or do you cut the lip off perpendicularly and then level?
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post #30 of 40
[quote="Mikel79"][quote="leah_s"]I hope this isn't a dumb question, but when you "cut off the lip" are you cutting horizontally or vertically?[/quote]

I use my Agbay and slice through it Horiz.

Michael[/quote]

that may be the problem.
turn the cake out onto the counter. Cut off the lip vertically with a knife. It doesn't have to be a particularly even cut. Then flip your cake back over (bottom side on counter), set your Agbay to 2" and cut horizontally.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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