I have a 9x3 and 6x3 pan that I was wondering if I could add the parchment paper rim and add extra cake batter to make these a 4" high cake. And if so, how long would I bake them for and do I adjust the temperature at all.
Any help would be greatly appreciated.
I only use 3" deep pans. Just curious why you wanted them to be 4" in height?
If you make your filling 1/2" and then your icing on the top of the cake 1/2" you'll end up with about a 4" high cake layer.
I use a coupler without the slit in it (found on CountryKitchens online) for filling and icing the top of the cake and it gives you approximately a 1/2" layer. Trick learned from Sugarshack.
i tried this once....will not again because:
1) hard to get the super square corners with the parchment -- couldn't get it to fit tight enough.
2) that's a LOT of cake batter that is expected to climb to great height and cook all the way through.
3) even with baking strips, lower temp (325) and a flower nail as a heat core, the center didn't cook fully before edges were hard and pulling away -- and it sunk in the middle to boot! by the time I trimmed it level it was only 3 inches
that was my experience -- your's may differ
Great advise!! and thank you.
My thought process was to make a 4" high cake, torte it in thirds, <1/2" frosting between each torted layer to make a final height of 5". It seems like many of the cakes I see on here have so much height and I was thinking of trying to achieve that look.
mjs4492 - I'll take your suggestion and make 3" height cakes and the 1/2" frosting.
Doug - thank you for your feedback and help me avoid what sounds like it would have been a disaster waiting to happen.
Another trick that you can try/use is to put 1/2" foam core board beneath each of your cake layers for an additional bit of height. I tried it for the first time on my Seashell Wedding Cake (in my photos) and I liked the outcome.
Thanks mjs4492! Great advise on the foamboard. You're a great resource for guidance and I'm very appreciative of that.