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True 4 inch high

post #1 of 14
Thread Starter 
Maybe I'm missing something, but how do I get a true 4 inch high cake??? Say I bake two 8x2 rounds even using bake even strips. They bake pretty even but not true level. So I have been leveling them out. By the time I level both cakes, fill once, and stack I usually can get a good 3 inches maybe a little more. Am I doing something wrong? Any tips out there. I usually only do one filling in between two layers. Wasn't sure if I need to start cutting those two in half to get 4 layers and then filling. Just wanted to see how people get their cakes to be close to 2 inch high after leveling and then 4 inches once stacked. Thanks for any help. Kari
post #2 of 14
If you level each layer while it's still in the pan, that's 4" right there without filling. Three inches is too short for a typical tier... are you filling your pans with enough batter?
post #3 of 14
Thread Starter 
I've been using the Wilton guide for filling. So my cakes don't even come up over pan at all. Maybe I'm not putting in enough batter.
post #4 of 14
I agree, you are not filling your pans high enough. Mine usually bake slightly higher than the pan. I remove them to let them cool, then put cake circles in the bottom of the pan and place the cake back inside. Level with the top of the pan. When I fill and put together I have a good 4 inches.
post #5 of 14
I follow the Wilton guide also. I will still have to level my layers just a little, but I do this before I remove them from the pans. Not sure where you're located, but maybe altitude might have something to do with it?
post #6 of 14
Although, I must add that I have magic line pans and when I measure the inside from bottom to top of pan, it's not 2". I can't remember where exactly it is, but it was almost 1/4 inch under the 2" mark.

Strange, huh?
post #7 of 14
I always torte my layers , make a dam,and put small amt. of filling in between. I do not torte carrot cakes and any with fruit or nuts. I use a good amt. of filling or buttercream with these types of cakes. I cup off hump in layers while still in pan with serrate knife. All cakes shrink some after baking. Never seen any that didn,t. So, each time, take a look at your layers and determine what you have to do to make them at least 4-4 1/2" high. Consider your frosting also. Again, use enough batter for layers to rise to top of pan(they shrink some). Good Luck!!!
post #8 of 14
My Magic Line pans don't measure a full 2" either, because I have also had this problem. I think you need to fill the pans as much as you can, then by the time you fill them and finish icing it should get you up to 4".

Annie
post #9 of 14
I like to fill my pans a little more so I can level them off even with the top of the pan - - 2 inches every time! If I have to put cake circles in the pan to level them like Vista does, then I torte and fill them so they're still 2 inches.
post #10 of 14
.......cakes don't even come up over pan at all. Maybe I'm not putting in enough batter.......

Definately not using enough batter icon_smile.gif
post #11 of 14
If all else fails, bake 3 layers that come out to the total height you want.
post #12 of 14
I noticed that my magic line pans bake much higher then a Wilton's pan. By the time I tort both layers and fill, plus cover on buttercream woth or without fondant. I ahve at least a 4 1/2' cake. And no, I don't roll fondant thick.
post #13 of 14
Quote:
Originally Posted by prichardsk

Maybe I'm missing something, but how do I get a true 4 inch high cake??? Say I bake two 8x2 rounds even using bake even strips. They bake pretty even but not true level. So I have been leveling them out. By the time I level both cakes, fill once, and stack I usually can get a good 3 inches maybe a little more. Am I doing something wrong? Any tips out there. I usually only do one filling in between two layers. Wasn't sure if I need to start cutting those two in half to get 4 layers and then filling. Just wanted to see how people get their cakes to be close to 2 inch high after leveling and then 4 inches once stacked. Thanks for any help. Kari



I agree with others you need more batter. Or if baking 2 separate layers use more batter too. I find going up a size helps then you will have enough once you have taken off any uneven top if doing two separate bakes. If baking as one cake then torting I've found going up a couple of sizes in batter means it comes up to over 4" and perfect once any small hump has been taken off. If i'm short on time I bake in 2 layers as they cook quicker. I find don't need much levelling if using bake even strips HTH
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post #14 of 14
And if you worry about your cake overflowing (which mine has more often than I'd like to admit) you can collar your pan. This eases the worry of overfilling and allows you to get a nice high cake.

Here's a link to explain.

http://cakecentral.com/cake-decorating-ftopicp-7174953.html#7174953

HTH
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