I like a cake tier that is 4" tall.
Can you please tell me what most of you do to achieve that.

4 - 3/4 inch layers with frosting between layers - Cooked in 2 pans

3- 1+ inch layers with frosting between layers. - Cooked in one tall pan


I wrestle with the best way. I know I want 4 inch tiers but need some of you to guide me to the best way to get their

I do it both ways. All my pans are 2" deep.

I use three layers with bigger sheet pans (11x15 and up) because it's a LOT easier to not have to peel those thin layers off the bottom in one piece. I bake each layer 1" deep.

I make 4 thinner layers for smaller cakes IF the customer asks, by cutting regular cake. Each cut layer is about 3/4" using a large rigid cake leveler. Then I use 1/4" buttercream filling or thinner buttercream and fruit preserve. Otherwise I make two layers that are each about 1-3/4" high.

I prefer to bake flourless nut spongecake in 4 pans because again it is fragile. I have done this up to 12" square and put 4 layers together for each tier.

Using the parchment backing gives plenty of support for all sizes. Don't strip off the parchment that you used on the bottom of the pan until the layer is in place.

I use two 2" high pans. Level cakes. Fill with buttercream or filling of your choice and stack 2nd cake on top. Most people here recommend two inch high pans.Check out Fat Daddio pans on Global Sugar Art.Better to bake in 2 pans. Cake bakes faster than a deeper pan.Deep pans mean the middle of the cake takes too long to bake and can mean burning the outside and edges of the cake.

Hope this helps in your decision-making.

I haven't had good luck with baking in 3 inch pans so I prefer to use the 2 inch pans and bake 2 layers. I don't usually torte unless I have a special reason to do it. I can't seem to get my cakes back on straight up and down and get beautiful sides and no bulge if I torte but I'm pretty succesful if I only do the 2 layers of cake and one thick layer of filling. I probably just need to practice more with the torted cakes.
Also the best store front bakery I did a wedding taste test at did 3 layers of cake but they baked one 2 inch layer and 1 inch layer and did thick filling between each layer. It looked great and was a nice ratio of cake to filling.

I had no luck baking in 3" deep pans. I bake 2, 2" tall layers and torte to 7/8".

I love 3 inch pans. I bake about 20% to 25% more batter and get two layers about like leah described, just shy of 1". I double bake for 4 inches. But I really just use the 3 inch pans as filled 2 inch pans.

To bake in the 3 inch pans, I bake at 325, use baking strips, and plenty of real heating nails, not flower nails. Since I started using the real heating core nails, the quality of the cakes have really changed. the center really matches the sides.

I'm OCD about this, but I mathematically figure where the optimum placement for the nails needs to be to get the desired result. Call me crazy, but it works amazingly.

It depends on the cake-recipe if the batter rises high enough and keeps stable. A white cake is better baked in several pans. I also use a 'biscuit'-recipe, French for a airy batter witch has no butter (so needs trempation, and lots of layers) wich I always bake in an 3 or 4 inch pan.
This cake is made in a 4 inch pan. The batter was not filled to the maximum (2- third); the cake came out almost 3,5 inch high. I could slice it 4 times and after filling it was more than 4 inch high.


Filled with a pearfilling.

Hi again hieperdepiep,

I just posted about your upside down cake question. I just guessed from your tone that you really care about your cakes. Now I can tell that I was right. You do work hard to make them the best. Your cake is the kind I would like to eat. Wow, pear filling.