Hubby Got The Wrong Pan ... But Now I'm Wondering ...

Decorating By emiyeric Updated 2 Jan 2009 , 7:47pm by CakeMakar

emiyeric Posted 1 Jan 2009 , 9:26pm
post #1 of 14

My sweet dh surprised me with an 8-in round pan when he realized one of mine had bit the dust (long story). However, I usually bake 2-in tall layers, and torte them, and put two two a tier. This pan is a 4-in tall pan, and now I'm wondering what the best thing to do is. If I use my new pan to bake in conjunction with my regular one, I could play around with just pouring less batter in. Or I'm wondering if anybody has tried baking a 4-in tall cake, and then simply torting into four layers? Not sure if I can do that effectively instead of the two and two ....

Thanks for any suggestions!

13 replies
Doug Posted 1 Jan 2009 , 9:45pm
post #2 of 14

one will not know until one tries!!!

great excuse to make a cake

and if it doesn't work out as planned -- eat the mistakes!

emiyeric Posted 1 Jan 2009 , 9:46pm
post #3 of 14

I love your philosophy, Doug! icon_smile.gif

Melvira Posted 1 Jan 2009 , 9:54pm
post #4 of 14

I didn't even know they HAD 4" tall pans! WOWZER, I have enough trouble with the 3" tall ones baking right. Hahaha. If you could get it to bake a 4" tall layer without being underdone in the middle and overdone on the edges, I say go for it, then maybe torte in 3 layers. That would be really cool, and would result in a nice tall cake! Awesome! Please let us know how it turns out!

MaisieBake Posted 1 Jan 2009 , 9:55pm
post #5 of 14

Flower nail, lower temp/longer time.

Really, though, I'd exchange it.

playingwithsugar Posted 1 Jan 2009 , 10:01pm
post #6 of 14

Better ask an Aussie or a Kiwi - that's the size they use for their mud cakes.

Theresa icon_smile.gif

emiyeric Posted 1 Jan 2009 , 10:42pm
post #7 of 14

Flower nail sounds like the way to go, you're right. I will let you know when I try it, Melvira! Thanks, guys!

cylstrial Posted 2 Jan 2009 , 12:18am
post #8 of 14

I think I would read up on it.. and figure out how to use it. Or exchange it.. because who wants to get stuck with a pan that they can't use? If it doesn't turn out properly?

2sdae Posted 2 Jan 2009 , 4:02am
post #9 of 14

I have a whole round set of fat daddios that are all 4inch tall. I use 2 flower nails and 325 temp and my baking strips, takes longer but once you get used to it, it's a breeze and I love making it 4 inches tall and then torting it 2 or 3 times depending on what the design is and what type cake also. thumbs_up.gif

CakeMakar Posted 2 Jan 2009 , 7:12am
post #10 of 14

4"....I'm with Melvira...I can't get the 3" to work out right. I'm going to try a flowernail! Will keep me from chucking them!
Good luck and let us know how it turns out.

sayhellojana Posted 2 Jan 2009 , 7:33am
post #11 of 14

Just fill it the same way you would a 2'' tall pan. Just because the pan is there doesnt necessarily mean you have to use it...though you certainly could with the flower nail technique

Cakechick123 Posted 2 Jan 2009 , 8:22am
post #12 of 14

All my pans are 4", for the small cakes 5-8" I bake them 4" tall, just pop in a flower nail and bake a little longer. The bigger sizes 9"+ I divide the batter between 2 pans and bake 2" layers even tho its 4" pans. HTH

Melvira Posted 2 Jan 2009 , 3:12pm
post #13 of 14

I use the flower nail technique and low temp for a long time and it just seems to me like it takes so long to bake the middle in these deep pans that the edges are so crusty. It helps that you put the icing on there and it kind of soaks up that moisture... I just hate the thought of someone cutting small pieces and that's what someone gets. That nasty little corner that might be dry. Ugh.

CakeMakar Posted 2 Jan 2009 , 7:47pm
post #14 of 14
Quote:
Originally Posted by Melvira

I use the flower nail technique and low temp for a long time and it just seems to me like it takes so long to bake the middle in these deep pans that the edges are so crusty. It helps that you put the icing on there and it kind of soaks up that moisture... I just hate the thought of someone cutting small pieces and that's what someone gets. That nasty little corner that might be dry. Ugh.




That's exactly why I don't like my 3"s. I thought I was just too much of an idiot to use them. icon_razz.gif I don't like to torte either. I just bake single layers and level them, normally. Last night I got my 2"s to bake properly for the first time in a long time.

Though I made the Versatile Buttercake recipe last night and I actually had to bake a separate cupcake because none of the cakes had a hump! I wanted to try it.

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