| Author |
Message |
Tashablueyes
Frequent Member
Joined: Dec 04, 2007
Posts: 220
Birthday: Aug 30
|
 Posted:
Tue Aug 19, 2008 1:24 pm |
  |
Ugh! I cannot consistently get a 4 inch depth... should I kick my 2 inch pans to the curb and just suck it up and buy the 3 inch sets? What's the best way to get that perfect 4inch tall tier? |
|
|
      |
 |
|
|
|
mariela_ms
Regular Member
Joined: Oct 24, 2007
Posts: 193
Location: Arizona
Birthday: Jan 21
|
| Posted:
Tue Aug 19, 2008 1:33 pm |
|
Well, what i try to do is fill my pan 3/4 full with cake batter. That helps alot for me. HTH |
|
|
  |
|
|
summernoelle
Forum Fanatic
Joined: Mar 08, 2007
Posts: 1432
|
| Posted:
Tue Aug 19, 2008 1:35 pm |
|
I use 2 inch pans, too. I never quite get to 4 inches unless I do 4 layers...Maybe I need to buy the 3inch pans, too. yuck! |
|
|
|
|
|
dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
|
| Posted:
Tue Aug 19, 2008 1:39 pm |
|
I've used my 3" pans & fill them w/ about 1/4-1/2 c more batter than the recommended Wilton chart for a 2" tall pan. I think they rise a lot better in my 3" pan & I even have to trim mine down b/c they rise so much more. |
|
|
|
|
|
jennifer7777
Frequent Member
Joined: Dec 30, 2006
Posts: 356
Location: CA
|
| Posted:
Tue Aug 19, 2008 1:43 pm |
|
I don't think you need 3" pans. To me, I think it's all in the amount of batter you put in the pans. Here's what I have found...if you use cake mix, 1 box IS NOT enough batter to leave you with nice, full cakes (unless you are using 6" pans or less).
What I have started doing with boxes (if I use the directions on the box) is using 1 box PER PAN.
Now, if I use an extended recipe, this will increase the batter enough to give me tall cakes. If I use a scratch recipe, I will double it and just use leftover batter for cupcakes or a smaller 1-layer cake.
I fill my pans a little over 1/2 full, so about 3/4 full. I bake at 325 for a longer time...the sides will rise first, then the center will rise and they come together nicely to create a flat top. If I do have to level, the cake is still pretty high, so I'm still at least close to 2". |
|
|
|
|
|
CakeMakar
Frequent Member
Joined: May 24, 2008
Posts: 333
|
| Posted:
Tue Aug 19, 2008 1:46 pm |
|
I don't like my 3" pans. I find it really hard to get the inside to bake before the outside gets overdone. It takes a long time, and results in a dryer cake. I follow all directions to a "tee" and don't overfill the pans. I'd like to get them to work - but for now I just make a lot of layers in my 2" pans. |
|
|
|
|
|
tiggy2
Forum SuperStar!
Joined: Oct 07, 2005
Posts: 2509
Location: Omaha, NE
Birthday: Aug 13
|
| Posted:
Tue Aug 19, 2008 1:50 pm |
|
Fill your 2" pans 3/4 full, use bake even strips, bake at 325 and for 10" or larger use a heating core (I use flower nail upside down). When cakes are completely cool put back in pan and level to top of pan. |
|
|
|
|
|
leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3443
Location: Louisville, KY
Birthday: May 29
|
| Posted:
Tue Aug 19, 2008 1:55 pm |
|
I gave away my 3" pans becasue I really didn't like the way they performed. I bake two 2" tiers by filling the pan 3/4 full of batter. Then I level with my Agbay. I always have four layers of cake and three layers of filling per tier. |
|
|
|
|
|
panchanewjersey
Regular Member
Joined: May 26, 2008
Posts: 196
Location: Turlock, Ca
Birthday: Aug 25
|
| Posted:
Tue Aug 19, 2008 1:55 pm |
|
After much trial & error, this is what works for me. You can use 2 in just fill 3/4 instead of just 1/2 and bake 25 degrees less (ex: if 350 go to 325 instead) and as for almost same baking time or just a few minutes more. As soon as you remove from oven lay out food grade plastic long enough to wrap around cake loosely, turn your cake pan over remove pan cover with plastic wrap and push down to even out and flatten center. What this does is removes air pockets and avoids from having to level your cake and it's so moist you'll love it. Once it cools you can even put in freezer or frig like this just add foil, it works just fine. Tried it over and over and it works everytime. People always wonder how my cakes sytay so moist, well that's my secret. Hope this helps, and sorry so long. |
|
|
|
|
|
dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1040
|
| Posted:
Tue Aug 19, 2008 2:06 pm |
|
Leahs, do you have thin layers of filling? I get a 4-4 1/4" tall cake w/ 2 layers of cake & 1 layer of filling.
Edited to say thin layers instead of small layers. |
|
|
|
|
|
CakeMakar
Frequent Member
Joined: May 24, 2008
Posts: 333
|
| Posted:
Tue Aug 19, 2008 2:13 pm |
|
How do you account for your filling size, too? For example, my cookies & cream is a pretty thick layer, but a thinner filling (like a pudding like) is never that big? Sometimes I add a ganache layer in there...no one wants an inch of ganache (well, I do...but that's another matter entirely.)
And how do bakeries not have that edge of icing dam on their cakes? |
|
|
|
|
|
leahs
Forum SuperStar!
Joined: Jun 19, 2007
Posts: 3443
Location: Louisville, KY
Birthday: May 29
|
| Posted:
Tue Aug 19, 2008 4:29 pm |
|
I trim my layers to 7/8" (with the Agbay - it's that precise) and measure the amount of filling between each layer, so that I get the same amount every time. I use a portion scoop to measure, so its easy. So 3.5 inches of cake and just shy of 1/4" in each of three fillings. That's close enough for SPS, assuming that's the issue with the 4" tall tiers.
For cookies and cream, and I don't know how you make yours, but I just sprinkle crushed Oreos on top of bc and they squish into it. |
|
|
|
|
|
CakeMakar
Frequent Member
Joined: May 24, 2008
Posts: 333
|
| Posted:
Tue Aug 19, 2008 5:06 pm |
|
I do a mix of whipped cream, gelatin, and a small amount of powdered sugar and fold in cookies. Once refrigerated, its pretty dense and I've never had it melt/break down on me (which I was so worried about!) |
|
|
|
|
|
Tashablueyes
Frequent Member
Joined: Dec 04, 2007
Posts: 220
Birthday: Aug 30
|
| Posted:
Tue Aug 19, 2008 5:34 pm |
|
Sheesh! You guys are just a font of knowledge! Lol! I have not been brave enough to truly torte my cakes because I don't have an Agbay, just the little Wilton leveler, so I just split each cake into two, so two pans would be four layers with 3 layers of filling. And my filling always smooshes down pretty flat. I'm a shorty caker! lol |
|
|
|
|
|
CakeMakar
Frequent Member
Joined: May 24, 2008
Posts: 333
|
| Posted:
Tue Aug 19, 2008 5:44 pm |
|
I want an Agbay!  |
|
|
|
|
|
|
|
