Putting parchment paper up on the sides of the pan to extend the height?
If so ...How do you do it??

Thanks. ( I thought I read somewhere people did that)

I think I've heard of putting alumium foil up the sides of the pan, but not parchment paper.

yup, it is called collaring..you just put parchment paper around the insides of the pan..never tried it yet though..

try this link:

http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html

I think I read about this being a pan extension/extender. you cut a strip of parchment and but it arond the inside of your pan and tape it together on the outside (he paper that is), spray with something to prevent sticking, then fill your pan and bake. Actually I think I'd cut the paper, coat with release THEN put it in the pan, fill and bake. Haven't tried it but plan to. Good luck!

I've done this and it works very well.

It's collaring your pans. The way I collar is to prepare pan as usual, cut strips of parchment about 2 in wide, use dabs of batter to get it to stick to the inside of the pan and then carefully pour your batter in, bake and then enjoy a nice high layer!

I've tried collaring the pan...I ended up with a "rim" at the top of the cake. The part of the cake that baked above the rim extended out just a bit. I'm not sure if I'm explaining clearly. It was easily fixable by running a knife around the cake though.

I have had that too but you have to make the strips of parchement extend a bit deeper into the pan and it seems to help if the strips are stuck to the sides of the pan. Seems to keep them from "squeezing" the pan.

I collar my cakes all the time. Especially my Chocolate Cake. It works great! My pans a 2 inches deep so I cut strips of parchment paper that are 3 inches wide. That way I add and extra inch to the height of my pans. I love getting nice tall cakes! The Wilton Bake strips help with that also because it prevents the cake from having that big hump in the middle when it bakes.
You should try it sometime

Lazy_Susan

Thanks so much for your replys. I'm going to try this for my week 4 wilton class next week. I have the 2" and would like another inch on it.

If you're trying to achieve another inch I would also use an upside down greased and floured flower nail as a heater core. This will help with even baking for a deeper cake!

Your right. I had planned on doing just that!

I JUST did that!! worked great!!

I collar all my pans all the time. Not only does it help the cake rise higher, but it forms a barrier between the pan and the cake edge, and helps prevent, or at least partially prevent, the hard edges from forming on the ends and in the corners.
Theresa

When you guys collar your cake, do you just make a one layer cake and torte it? Frankly, I use 2" pans, 2 layers, and my cakes are so tall, I can't imagine making them taller. People constantly comment that I make such nice, tall cakes. I'd be interesting in hearing how you guys do it!!

I use 3" deep, Magic Line pans. With the extra height, I can torte the cake into 3 layers, fill in between each, frost the outside, and get a cake that is almost exactly 4" tall. My cakes are just a hair under, which, if I use fondant over the frosting, brings it to 4". Then I only have 1 pan to wash, instead of 2. I am a frosting freak, love the stuff, and where I'm from, they normally have 3 layers instead of 2, so my work fits right in for my family.

Theresa

Theresa, that's a fantastic idea!! And I agree with more frosting. Isn't cake just a way to get the frosting to your mouth without looking like a total glutton? Hahaha!!

Well, I should not have said frosting, because that sounds like I limit my work. I am also a freak for fruit fillings, curds, and ganaches. Custards and puddings do not "do it" for me.

Give it a try, even if you only bake three 8" rounds, but don't fill them all the way. Fill the pans so they will rise to about 1-1/2 inches high on the sides when done. Then do the filling and frosting as I suggested. \\\\

I like it because you get cake and filling or frosting in every bite that way.

Theresa

For 9 inch , I only have 2 inch pans, so I torte each layer and make a 3 layer cake. The 4 layer is put into the freezer for cakeballs

If I do a 2 layer cake I don't torte (for cakes with thin frosting). For other sizes I have 3 inch pans that I torte into 3 layers.

I have used the Wilton Bake even strips that were mentioned above. I like them my cakes baked alot flatter without the dreaded hump in the middle.

This sounds interesting. So how much do you fill the pan when you have the collar?

Does the collar rest on the bottom of the pan or stick to the sides with batter? Also, how much should the ends overlap?

I would say don't fill it beyond the cake pan...but I'll let an expert answer this.

I've heard of it, but haven't tried it. I'm afraid I'd make a mess!!

I generally use a bit more batter than the wilton guidelines recommend. I try to achieve a full 2 in height so I want it a bit taller than that because I always level my cakes (gives me a peek inside the cake by leveling too!)

And I use dabs of the batter on the paper to get it to stick to the pan and keep it in place while I'm trying to measure out my batter and get it in the pan. Someone here told me about doing that.

I just barely overlap the ends.

I wish I had been thinking earlier today. I baked a cake and could have taken pics and showed you guys! I have a cake next week to do for my neice. I'll take pics then! oohhh-I may have a cake to bake on Monday I forgot about! I'll try to remember to take pics!!