What do you guys use? I currently use 3" pans. But i'm wondering if i should switch to 2"pans. Less batter, plus you can crank out more cakes.
I started to use 3" because i was looking for heights in my cakes to be around 4". But, i'm finding somtimes with 3" cake pans...my cakes don't cook all the way through even with heating cores. So i'm thinking with 2"..it'll look through better?
You can use the same taller pan and just put less batter in it! You don't need to invest in new pans.
Quote by @tastefullysweet on 11 minutes ago
You can use the same taller pan and just put less batter in it! You don't need to invest in new pans.
You are right, i could try that! :)
Quote by @tastefullysweet on 1 hour ago
You can use the same taller pan and just put less batter in it! You don't need to invest in new pans.
That's what I do too! I thought I'd have a bit of a short cut using the 3", but I found I didn't really like how they were coming out. Instead of getting another 2" pan, I just fill it to the same height I'd fill the 2".
I like the 3-inch pans and just use less batter to make my tiers. I would not invest in additional pans if I did not have to.
If you put the same amount of batter that the Wilton "Recommended Batter Amounts" chart calls for, for a 2 inch deep pan into your 3 inch deep pan- the cake rises to be a higher layer than what your layer would be from a 2 inch deep pan. It won't be 3 inches high but it will be about 2 1/4 to 2 3/4 inches high depending on the mix or recipe.
I guess the scientific reason for that result is because the batter has more room to rise. Perhaps the extra space allows the leavening agent to make the cake rise more. I have posted about these results many years ago on the Wilton site and here also.
I have both the 2 inch and 3 inch pans. I don't use the heating cores. I don't use the baking strips either. I don't have problems with the cakes cooking all the way through - but they do take a lot longer. I don't use cake mix extended recipes or cake mixes so I am not sure if that is part of the problem.
Personally I would just go with the Wilton batter recommendations for the 2 inch pans in your 3 inch pans and see how you like the results. You may find the cake to be not quite so heavy or dense.
I know that a lot of people don't like the 3 inch deep pans. I have the Wilton preferred and some Chicago Metallic 3 inch pans and have no issues with them.
Everyone has their own experiences and opinions with this issue. This is just mine and I don't mean to say that anyone else is wrong.
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