I have made 100s of wedding cake and 1,000 of other occasion cakes - all using 2" deep pans. In my opinion they bake up a cake much better. Also since most wedding cakes are 4" tall tiers it makes putting together much simpler. I know some people like 3"ers and don't fill the pan as much then have to trim it to size. This seems to me toh be a waste of time and produce :(
Here's a wonderful recipe for you to use : http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe and the perfect icing to go w/it: http://www.cakecentral.com/recipe/22469/2-icing
Good luck. I made both of my daughter's wedding cakes and it's such a wonderful feeling to accomplish.
Thank you kakeladi
you make me feel so much better I placed my order today before I seen your message I bought a 5 pan set of magic line cake pans 2" Deep 14,12,10,8,6 and was just wondering if I made a mistake then seen your message I fell better now for my cake recipe I am using Purasnow high ratio cake flour and Sweetex high ratio shortening I must of baked 6 cakes before I read a message that mentioned the book professional baking by Wayne Gisslen and his white cake recipe is really good we are going with it I even ordered the wedding bouquet from Louisiana for the icing recioe I read about but my daughter did not like
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