Questions About The Fat Daddio's Contour Cake Pan, Rounded Bottom Edge, 3" Deep
Decorating By Molly2 Updated 3 May 2014 , 3:25pm by Molly2
When using these pans is this for one layer cakes or do you level, tort and fill I have ordered the pans but really don't know how to use them any help is appreciated
Molly2
AI am making a tiered cake and t didn't know if you double layer you cake using this pan or tort and filled it I'm not sure but thank you for your help
Molly2
AIf the pans are 2" high. Then you would use 2 pans to make a tier. Stacked it would be about 4" high
Oops, Just saw that your title states that you are using a 3 inch tall pan. Mine is only 2 inches tall.
You could easily torte it twice and put lots of filling in it and it could ultimately be 4 to 4 1/2 inches tall.
ALots of people do this differently.
I personally bake 2" high cakes in 3" pans. I then torte these to 1". My tiers are 4 - 1" layers.
Some people will stack 2-2" layers. To me, that's too much cake to frosting ratio.
Others will bake 3" cakes and torte and level those.
What ratio of cake to frosting do you like? What tier height do you like?
AI have the same set of pans. Just be sure to use a heating core if you plan on filling them otherwise they won't bake properly. I just split the one layer. Good luck :-)
I use them all the time , I tort them into 3 one inch layers . and end up with usually a four-five inch tier.
AI use 3 layers around 1.5" tall so my tiers are closer to 5" than 4, just to give you an idea of the different ways people do it
Thank you I'm making a 2 tier Minnie Mouse cake the bottom will be a 10 inch round I made a 10 inch round cake using one cake mix (practicing with these pans) just trying to get the idea as to how much mix each tier would make it was very thin layer I will be using a 10 and 8 inch pans any ideas on the amount of cake mix used for this size pans? Thank you in advance for any help
Hi I got this info. from wilton.com
Wilton Home : Cakes : Making Cakes : Party Cake Baking and Cutting Guide - 2 in. Deep Pans
Party Cake Baking Time and Batter Amounts - 2 in. Deep Pans
The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.
Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.
Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.
Serving amounts are based on party-sized portions of approximately 1.5 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.
The number of servings listed are intended as a guide only and offer a small portion. If portions larger than 1 1/2”x2” are served, then you will have less servings than the chart indicates.
Pan Shape
Size
Number of Servings
(2 Layers)
Cups Batter
1 Layer, 2 in.
Baking
Temperature
Baking Time
Minutes
Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake
Round
6"
7"
8"
9"
10"
12"
14"
16"
12
16
20
24
28
40
63
77
2
2-1/2
3-1/2
5-1/2
6
7-1/2
10
15
350°
350°
350°
350°
350°
350°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
35 - 40
35 - 40
50 - 55
55 - 60
3
3 1/2
4
4 1/2
5
6
7 1/2
9
Sheet
7 x 11"
9 x 13"
11 x 15"
12 x 18"
14 x 22"
28
45
60
72
98
5-1/2
7
11
14
16
350°
350°
325°
325°
325°
30 - 35
35 - 40
35 - 40
40 - 45
45 - 50
5
6
8
10
12
Square
6"
8"
10"
12"
14"
16"
12
20
30
48
63
80
2
4
6
10
13-1/2
15-1/2
350°
350°
350°
350°
325°
325°
25 - 30
35 - 40
35 - 40
40 - 45
45 - 50
50 - 55
3 1/2
4 1/2
6
7 1/2
9 1/2
11
Heart
6"
8"
9"
10"
12"
14"
15"
16"
8
18
20
24
34
48
50
64
1-1/2
3-1/2
4
5
8
10
11
12 1/2
350°
350°
350°
350°
325°
325°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
45 - 50
45 - 50
40 - 45
40 - 45
3 1/2
4 1/2
6
8 1/2
9
10
11
12
Petal
6"
9"
12"
15"
6
14
38
48
1-1/2
3-1/2
7
12
350°
350°
350°
325°
25 - 30
35 - 40
35 - 40
50 - 55
4
6
9
11
Hexagon
6"
9"
12"
15"
10
20
34
48
1-3/4
3-1/2
6
11
350°
350°
350°
325°
30 - 35
35 - 40
40 - 45
40 - 45
3
5
6
9
Oval
7-3/4 x 5-5/8"
10-3/4 x 7-7/8"
13 x 9-7/8"
16 x 12-3/8"
9
20
30
44
2-1/2
5
8
11
350°
350°
350°
325°
25 - 30
25 - 30
35 - 40
40 - 45
3
4
5 1/2
7 1/2
Paisley
9 x 6"
12-3/4 x 9"
17 x 12"
9
28
40
3
7
10-1/2
350°
350°
325°
35 - 40
45 - 50
55 - 60
5
6
8
Diamond
10-1/4 x 7-1/3"
15 x 11"
19-1/4 x 14-1/4"
12
20
42
3-1/4
7-1/4
13-1/4
350°
350°
350°
20 - 25
40 - 45
65 - 70
2-1/2
5
8
Pillow
6-3/4 x 6-3/4"
10 x 10"
13-1/4 x 13-1/4"
13
30
64
5
11
19
350°
350°
350°
33 - 38
34 - 39
42 -47
3
6-1/2
9-1/2
Note: For pans 10 inches and larger, use a heating core when baking. Use 2 cores for 18 inch pans.
Thank you for all of this information it helps me really helps me and I really appreciate it
Molly2
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