Hi I wonder if anyone has any experience of doing wheat and gluten free cakes that are deeper? I need my cakes to come up to at least 3" deep this time round to match up to a fruit cake and some dummy cakes. I'm using my usual recipe for vanilla and one for chocolate I just wonder if anyone can advise as to getting them deeper? I thought about baking extras and layering but made that mistake before of them being different sized rounds despite coming from the same pan lol. I thought about scaling up to 2 sizes bigger - doing a 10" mix for an 8" tin but wonder if this will create problems when baking? Any advice gratefully received - thank you

Bake extra layers.

Use magic cake strips to make sure they all come out the same diameter.

Check Annalise Roberts GF baking recipe book for recipe help.