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How to get a 2" cake?!

post #1 of 16
Thread Starter 
Ok, I've kinda been MIA and out of the loop for awhile, but I'm getting back into the swing of things. However, I am really struggling with getting my cakes to bake up to 2". It seems like no matter how much batter I use~typically I fill my pans 2/3 full and I use baking cores~I just can't get a 2" cake! Especially after I level the cakes. Does anyone have any suggestions?
TIA!
post #2 of 16
Use bake even strips and fill the pans fuller.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #3 of 16
use bake even strips and cook at 300-315 degrees. Your cake will cook at the same rate from the center and edges resulting in an almost perfectly level cake.
post #4 of 16
If you don't have bake even strips another method you can us is to tie a damp towel around your cake pan while it bakes this works just as good icon_smile.gif Happy caking.
post #5 of 16
325 should be sufficient. I've found that if the oven temp is too low when using bake even strips, the cake has a bigger tendency to sink.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #6 of 16
Have you tried collaring?

Here's an excellent tutorial: http://cakecentral.com/cake-decorating-ftopict-726166.html
post #7 of 16
Quote:
Originally Posted by FlourPots

Have you tried collaring?

Here's an excellent tutorial: http://cakecentral.com/cake-decorating-ftopict-726166.html



Here's the same topic by Mikel79 on the Wilton.com thread. You will see LOTS of photos:

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=154355

THIS METHOD WORKS!
post #8 of 16
Apti...it's the same exact tutorial LOL!
post #9 of 16
He was nice enough to share his tutorial on two forums. The one on the Wilton site has a bunch of photos from other people who have used the system (not just Mikel79's photos.)
post #10 of 16
Quote:
Originally Posted by FlourPots

Have you tried collaring?

Here's an excellent tutorial: http://cakecentral.com/cake-decorating-ftopict-726166.html




Exactly what I was going to say. I would say that this method of lining the pans is probably one of the most useful things I have come. It is a little more time consuming, but so worth every second. Basically a no-fail method, and if it does fail, there is likely something wrong with your mix.

Hope this helps.

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

 

http://www.facebook.com/pages/Well-Dressed-Cakes-by-Brett/200852383318927

Reply
post #11 of 16
My bad, Apti...I misunderstood your post.
post #12 of 16
Am very new to this and also have been trying to get 2" high cakes with not much success- always a little short. So reading this post has given me hope but.... I have a few questions which may seem daft but really I just wanted to clarify things in my head. The concept of "collaring" is having the parchment paper greater in width than your tin? Correct or have I misunderstood the whole tutorial? What are those metal things in middle of batter? Are those the flower nails? The tutorial doesn't mention changing temperature or baking time so do you do everything else as usual? Sorry if these questions are "duh!!!!" but really appreciate answers to clear up confusion icon_sad.gif thanks x
post #13 of 16
Ok so I had a quick look on google and answered my own question icon_smile.gif I just wonder why this works better? Is there any science to it? Am intrigued & shall give it a go tomorrow! Baked a cake already yesterday..... My family are going to be sick of cakes with all my experiments! Hehee icon_smile.gif thanks anyways
post #14 of 16
FlourPots~~No worries! You were right. (Great minds think alike.) The Wilton thread just has more photos from other sources.

Sal1980, welcome to the forum! There are no "dumb" questions; we are all here to help. Since you used the word "tin" instead of "pan", I'm assuming somewhere other than the USA. We typically use 2 inch high pans (not 3 inch high).

Here's a tutorial showing the use of Wilton Bake Even Strips and Wilton METAL (some are now plastic), flower nails:
http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=148262&FTVAR_MSGDBTABLE=

If your tin is 2" high, than the collar strips need to be about 2-1/2 inch high. No science, really, except that some cake recipes rise higher than others, then reduce in size when they cool.

My sour cream white cakes tend to bake up nicely without a collar (most of the time.....), however, my chocolate cake and red velvet recipes rise about 1 inch ABOVE the rim of the pan while they are baking at 325 F. The chocolate is a stinker and shrinks back down nearly that full inch when it is completely cooled.

Look at the photos by whoknew? in the Wilton.com collaring thread mentioned above. You will see what I mean.
post #15 of 16
Thread Starter 
THANKS everyone for your tips and suggestions! I had actually used the collaring before and I think it helped. Will revisit that technique icon_smile.gif
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