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Baking in 2" pans vs. 3" pans

post #1 of 18
Thread Starter 

Hello ladies and gentlemen, I have always baked two 2" layers in my 2" pans and I just level them and stack to have two layers of cake and one of filling. But,I think it would be better and faster to bake in 3" pans and then tort into 1" layers so that I have three layers of cake and two of filling,I think that that would look better too once you cut into the cake. Also, I could bake a three tier cake at once in my oven!!. However, I was wondering if anyone bakes in 3" pans, torts into three layers, fills, and frosts to get 4" high cakes, as I use the SPS system for stacking, before I buy the pans in case it does not work, thanks everyone!

post #2 of 18

Works for most of my recipes, but not all. I suggest you buy a pan and see how it works for you. And remember to use a lower temp for a longer time.

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post #3 of 18

Seriously consider buying more two inch pans and baking one inch layers.  If your objective is to torte your cakes, baking thinner layers is faster and more efficient, especially in the long run.  A one inch layer might bake in fifteen or twenty minutes and there is no time spent on torting.

post #4 of 18

I didn't like my 3" pans, they never baked evenly, even with a heating core, so I prefer 2".   They also take over an hour to bake.  It might be me, though....

post #5 of 18

I agree that 3 inch pans are more of a pain than the 2 inch pans !!! I have some 3 inch pans and only used them once because they take a lot longer and have to be cooked at a lower temperature. My 2 inch pans work much better for me!!!

post #6 of 18

I like the 2" pans as well.  I tort each cake in half, and my usual cake is 4 layers with 3 layers of filling.  

I'd rather be baking!
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I'd rather be baking!
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post #7 of 18

Go with the 2''. Less time in the oven, less time cooling, better, lighter, moister product...definitely, 2''. Definitely.

post #8 of 18

I have tried the 3 inch pans and prefer the 2 inch pans as well.

I have a few sets so that I can bake a few layers at once time to save some time.

post #9 of 18

I gave away my 3" pans.  Could never get them to bake right.

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.
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post #10 of 18

i put a parchment collar on my 2" pans to get to get enough rise so that the settled cake is an honest 1.85--2".  My cakes consist of two cakes sliced in half, so each tier has four layers of cake (usually 5/8") and three layers of filling. I will sometimes do a three layer cake with 1.25" layers, but it is quicker for me to get to 4" or 4.24" to go with 2 cakes than 3. The 3" pans take too long to bake IMO. 

post #11 of 18

I prefer my 3" pans.  I bake 2" layers in them that are full height and need very little leveling.  I don't bake 3" cakes because they take too long.

post #12 of 18

I was just thinking about giving three inchers a whirl...so you guys that dislike them, did you use the same amount of batter as the two inch pans or did you use more batter?  I was thinking that a three inch pan would be like collaring a two inch pan, without all the fuss.

post #13 of 18
Thread Starter 

I haven't bought one yet to try out. But, I plan on using more batter, filling it 2/3 of the way and I will also be using a flower nail as a heating core. I use the WASC for all my cakes, except carrot, so I am hoping that if it works for chocolate it will work for all of them. last week, I tried to bake a three inch cake in my two inch pans by collaring but the batter spilled all over the oven and the parchment paper was everywhere...

post #14 of 18
Thread Starter 

Also, thanks everyone for your input. I will be testing this out and inform ya'll how it went for me.

post #15 of 18
Quote:
Originally Posted by cheeseball View Post

I was just thinking about giving three inchers a whirl...so you guys that dislike them, did you use the same amount of batter as the two inch pans or did you use more batter?  I was thinking that a three inch pan would be like collaring a two inch pan, without all the fuss.

 

This is my take on it--all the convenience of a collared 2" pan without the fuss--BUT, I'm NOT trying to get, nor do I want, a 3" layer.  3" layers take a lot more time to bake.

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