I want to know your opinions and experience about baking in a 2", 3" or 4" deep pan. I just have used the 2" deep pan, but one day I was looking for pans in Michael's and a lady there told me that she uses the 4" deep pan because she prefers to bake at once the cake. I have heard the cake gets dry this way. What do you thing?

I have only used the 2" & 3" pans. I like both of them. But I would be willing to try a 4" one if I could get ahold of one. Sorry I couldn't help!

Tanya

Im with tanya ....i use the 2 and 3 .....I bought the second set so that i could bake at the same time but when i got home realized that it was a 3inch set oops ....but was a good mistake.....I use both alot....

You may need a heating core.....

thanks tanyascakes and lastingmoments for replying. It's a big help for me because I don't have much experience baking. I have two sets of 2" round pans and I'm doing OK......just wanted to try something different

I have the 2" and the 3"......I love the 3" the most.......I haven't had any problem with my cakes drying out in the deeper pans. I haven't come across any 4' deep ones yet.

I've never heard of 4" pans. Do they make those? If so, I wonder how long that'd take to bake?

I know!, baking in a 4" might take a looonnngg time.

Deep pans like ring - tube - angel - bundt pans have holes in the centre.

Pans of that depth [over 3 inches] take longer to cook and are more likely to undercook in the centre while the edges overcook.

Two pans of 3inches or less [torted or not] are better than one thick one.