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Wheat and gluten free cake baking - 3-4" depth

post #1 of 2
8/18/12 at 12:04am
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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 icon_biggrin.gif
Cakes Kent
Cakes Sidcup
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Cakes Kent
Cakes Sidcup
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post #2 of 2
8/24/12 at 2:04pm
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.
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