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Baking in 2" pans vs. 3" pans - Page 2

post #16 of 18
Quote:
Originally Posted by rdjr View Post

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...

 

uggg...that is horrible when it happens!  When you collar your pans, it really is to get a true 2" cake after it settles instead of actually extending a 2" pan to get a 3" layer.  The extra inch of parchment collar helps the cake climb up just enough so that when the hot cakes settles, it will exhale to being level with the top of the pan.  I find that WASC/box recipes don't have this process as much as your butter-based scratch recipes. A WASC baked low and slow doesn't have that shrink like scratch--pretty much WYSIWYG once it comes out.  

post #17 of 18
Thread Starter 

So here is what I found. I don't feel like mentioning the whole process because I'm to lazy to type, lol. But, I will be going back to using my two inch pans and just tort them to make four layers of cake and three of filling. Thanks to everyone for your input!

post #18 of 18
Quote:
Originally Posted by lorieleann View Post

 

uggg...that is horrible when it happens!  When you collar your pans, it really is to get a true 2" cake after it settles instead of actually extending a 2" pan to get a 3" layer.  The extra inch of parchment collar helps the cake climb up just enough so that when the hot cakes settles, it will exhale to being level with the top of the pan.  I find that WASC/box recipes don't have this process as much as your butter-based scratch recipes. A WASC baked low and slow doesn't have that shrink like scratch--pretty much WYSIWYG once it comes out.  

 

Quote:
Originally Posted by maybenot View Post

 

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.

 

Yep, this is what I was thinking...not trying to get a three inch cake, just giving the batter somewhere to go to get a full two inch high cake.  I used to think that the three inch high pans were so that you could use more batter; after trying collaring, I began to suspect otherwise.

Thanks, my peeps!

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