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cake height. ..help!!

post #1 of 9
Thread Starter 
Ok so ive been baking for a while now but I still cant seem to understand y my cakes only rise upto 2 inches....what am I soing wrong? Im following the recipie to the dot. What can I do to make it rise to 3 or 4 inches??
post #2 of 9

What size pans are you baking in?   Most bake in 2" pans...bake 2 of them, split and fill them, stack them for a 4" cake.    For a 3" cake...bake in a 3" pan adding the appropriate amount of batter.  I'm a little confused of your exact problem.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 9

What's your recipe for an 8" round vanilla sponge?

 

What tin do you bake in?

 

What temperature?
 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #4 of 9
Thread Starter 
@ddaigle.
I bake the whole cake and then cut n fill. Rather than making 2 seperate ones and filling. Still the cakes are only 2 inches high.
post #5 of 9
A standard size cake pan is 2", so if your cakes are rising that high, that is correct. Most people make 2 of those to stack. Filling doesn't add all that much height.

If you only want to make one cake, you would need to get a 4" cake pan and put double the amount of batter that you put in the 2" pan.
post #6 of 9
Most recipes are written to yield 2 2-inch high cakes (assuming your pans are 8-9 inches round), are you mixing up a standard batch, pouring it in a 3 or 4 inch high tin and it's not rising at all?
elsewhere.
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elsewhere.
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post #7 of 9

chocaholikk...I'm confused.   You are baking a cake...and it is 2" high.    That is how high it is supposed to be.    A 2" pan = a 2" cake...if you fill the batter up far enough.   You are getting what you should be getting.  What is it you are wanting?

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #8 of 9
Most of us bake two pans for each tier of cake. So put two layers from those two pans together, with filling in between, and there's your 4 inches. I collar my pans so they rise even higher, and once I've filled and iced and fondanted, mine are usually 5" tall, or a wee bit shorter.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
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Birthday Cakes
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #9 of 9

In the UK, most decent cake tins are at least 3" tall.

 

The professional tins I have - a make called Invicta - are all at least 3" and some 3.5", and the largest tin I have is 4" tall.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
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