2" Or 3" Deep Cake Pans?

Decorating By rcs Updated 18 May 2007 , 4:27pm by randipanda

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rcs Posted 17 May 2007 , 7:22pm
post #1 of 13

I need to invest in more cake pans (round, square, etc.). Which depth of pan,2" or 3" should I get? I haven't tried to torte a cake but want to. What do you recommend?

12 replies
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darcat Posted 17 May 2007 , 7:48pm
post #2 of 13

I have no idea so heres a bump for you

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darlene_000 Posted 17 May 2007 , 9:09pm
post #3 of 13

Personally I prefer the 2"... I purchased a 3" deep set for a cake I did a while back, and I didnt like the way the texture of the cake turned out. I much prefer to stack 2 x 2" cakes.

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kelleym Posted 17 May 2007 , 9:20pm
post #4 of 13

I also prefer the 2" pans.

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umfalcon Posted 17 May 2007 , 10:18pm
post #5 of 13

good question, I was wondering the same thing. Anyone else have any thoughts??

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darlene_000 Posted 17 May 2007 , 10:20pm
post #6 of 13

If you think about it, when it comes to larger tiers, using 3" will save you time... with 2" pans for lets just say a 16" cake-- you'd have to bake one cake, then bake the next.... with a 3" deep pan, your only baking once...

I still don't like the 3" though...

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brnrlvr Posted 17 May 2007 , 10:25pm
post #7 of 13

I prefer the 2 inch also. I have 3 inch, but never use them.

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rcs Posted 17 May 2007 , 11:22pm
post #8 of 13

That's what I was wondering....If the 3" would save time? I guess it would. But, if the texture isn't as good, it's better to take the extra time with the 2" pans.

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rcs Posted 18 May 2007 , 4:27am
post #9 of 13

Thanks everyone! I went ahead and bought the 2" pans.

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nglez09 Posted 18 May 2007 , 4:44am
post #10 of 13

I know its late, but you made the right choice. The cakes taste better with the 2". Also, take into consideration baking time into the "having to make another cake".

What I do is I fill the pan just a little at first, bake that and it comes to about 1"; then I bake the rest of the batter and it comes out to be 2" high, so I torte that and I end up with 3-1" cakes. thumbs_up.gif

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rcs Posted 18 May 2007 , 4:58am
post #11 of 13
Quote:
Originally Posted by nglez09

I know its late, but you made the right choice. The cakes taste better with the 2". Also, take into consideration baking time into the "having to make another cake".

What I do is I fill the pan just a little at first, bake that and it comes to about 1"; then I bake the rest of the batter and it comes out to be 2" high, so I torte that and I end up with 3-1" cakes. thumbs_up.gif


That's a great tip!!! I'll have to try that next time. Thanks!

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oaklanraiderdude Posted 18 May 2007 , 5:05am
post #12 of 13

For 10" and under I prefer the 3" but for 12" and above I use the 2" otherwise they take forever to bake. Never noticed a diffrence in taste or texture.

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randipanda Posted 18 May 2007 , 4:27pm
post #13 of 13

The 2" ones are cheaper, and you can always collar your pans if you need them deeper.

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