Who Bakes In 3In Tall Pans?

Decorating By Lori2240 Updated 18 Aug 2008 , 2:24am by BlakesCakes

Lori2240 Posted 17 Aug 2008 , 2:09pm
post #1 of 8

I am looking into buying some new pans and was wondering if anyone regularly uses 3 in tall pans? I generally cut my cakes into 3 layers of cake and 3 layers of filling, so maybe this would save me a step of making 1 cake and additional thinner layer. Thanks!

7 replies
kimberlina25 Posted 17 Aug 2008 , 4:54pm
post #2 of 8

i have baked in the 3 pans a couple of times, thinking it would save me time from baking 2 2inch cakes. my 3's are never 4 in tall. they are always shorter, so sometimes i end up baking another 2 in, so it didn't really save me anytime.....

Danielle111 Posted 17 Aug 2008 , 5:10pm
post #3 of 8

Generally, if I'm going for 4" tiers, I'll use 2 2" pans and torte each layer once. If I'm going for a 3"or 6" tier, I'll use 1 or 2 3" pans, torting each twice. I just did a cake where I used one 3" and one 2", torted the 3" twice, and the 2" once to achieve a 7" tier. I guess it really depends on what you're making. Also, if you use parchment circles on a 2" pan, you can achieve a 3" layer. Hope this helps!

PinkZiab Posted 17 Aug 2008 , 5:10pm
post #4 of 8

I do... you just have to make sure you use enough batter so that it rises right to the top of the pan (obviously how much batter is going to vary depending on the recipe).

Prudence Posted 17 Aug 2008 , 5:15pm
post #5 of 8

I bake in 2" pans. I didn't really care for the 3" either. The same as kimberlina25. At least I know with 2- 2" pans, it will come out right.

SweetDreams Posted 17 Aug 2008 , 8:03pm
post #6 of 8

I use 3" pans all the time for my all occasion cakes. I split the cake 2 times and have 2 layers of filling in each cake. I love that it gives a little more height instead of the 2". For weddings, I just bake an extra 1" in another same size pan and level that. I don't do weddings all the time so it has not been a problem so far.

trumpetmidget Posted 18 Aug 2008 , 2:21am
post #7 of 8

I use 3 inches exclusively for my rounds. I only torte it once, usually. It is a pain sometimes because it does take a while to cook, but I also think that there is something wrong with my oven. So, who knows. I like 3 inch because it gives it height and I only have to bake 1 cake instead of 2 to get some height. HTH.

BlakesCakes Posted 18 Aug 2008 , 2:24am
post #8 of 8

I bake my 2" layers in 3" pans whenever possible. I find that if I put in the amount of batter needed for a 2" layer, plus perhaps an extra 1/2 cup, I get a 2+" tall layer (without having to collar a pan).

Rae

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