I use 3" high 8" round cake pans. I use standard recipes that call for either 8" or 9" round pans, and just divide the batter between the two pans (I actually weigh it and put 17 oz batter in each pan)
And yet, I feel like my cakes are still kind of short.
Does anyone have any recommendations on getting taller cakes?
I'm considering the Bake Even strips because I feel like the batter that goes to the dome on top will be evenly distributed to add to height if I use them. (I hope that made sense...)