I've purchased a set of contour cake pans because I love how the fondnaqt falls on the cakes, but I have a question.
The pans are 3" and I'm not sure about how much batter to use in each pan. I am making a 4 tier cake and I guess what I"m asking is will the cake turn out 3"? Should I use a heating core to make sure the cake bakes evently.
Hopefully someone has some experience in this.
Wilton recommends that cake pans having a diameter of 10" or over using a heating core, but I've found inverted flower nails work just as well (and no hole to plug).
To determine how much batter is needed per pan, fill the pan/s with water to either the 1/2 or 2/3 full mark. However many cups of water are required equals the number of cups of batter required.
(Wilton recommends no more than 1/2 full for 3" pans.)
For baking time & temperature help:
(The round pans would probably be the closest to yours.)
A frosted & torted cake layer from a 3" pan should be 3" high.