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URGENT!! Baking a three layer cake - How do you all do it?

post #1 of 3
Thread Starter 

I am having trouble baking my vanilla/white cake recipes.  Experiencing shrinking in the pan and sometimes they stick. Could it be that I am underfillng the pans? I take the recommended amount of batter per wilton (for instance an 8" pan takes 3 1/2 cups of batter so for a 2 layer cake I'd use 7 cups of batter total) and divide it between three pans instead of 2 to get thinner layers of cake. So 2 1/3 cups of batter in each pan. Thoughts on my method? Thanks!!  How else should I bake a three layer cake? Need to bake tonight and tomorrow and could use some expert advice.

 

Thanks!

post #2 of 3

I use the same method as you. I would suggest to line the bottom of the pans with parchment paper to prevent sticking and spray the sides of the pan with non-stick spray with flour. Thin layers are so much easier to handle when frozen. Good luck!

post #3 of 3
Ditto. You can also use waxed paper in the bottom of the pans.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
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