What tips or pointers do you have for using the 3" cake pans?
Thanks for sharing your knowledge!
Will someone PLEASE help me?
I bought the pans a couple years ago, then read negative comments about using them, so put them in storage. Now I have to make a tiered cake and would prefer not to have to buy new 2" pans, if I can find out what I need to do differently with the 3" pans.
Searched the archives, but didn't find what I was looking for.
Any help would be appreciated!
I use the 3" pans quite abit. What sizes do you have? If they are small like 6", 8" and 10", be sure to use a flower nail in the center to heat the center. If you are using a 12" and up, use a heating core--grease and flour the outside and inside of the core, place in the center of the pan, pour in batter around core and then some inside the core.
When cake is finished baking and cooled a bit, remove core, dump out small cake inside and push in the hole in the cake. Level with the rest of the cake.
I was having problems with my 3 in pans not getting done, so I got a heating core and also the bake even strips. I'm doing much better now!!
Macsmom, do you usually lower your temp a bit and increase your cooking time when you're using 3 in pans, or do you find the heating core /flower nail to be enough?
I lower the temp by about 25 degrees, bake for 1 hour for 8" x 3" and use the bake strips. They turn out perfect and nice and flat on top. I've never tried the flower nail.. thanks for the idea, I will try it next time.
Thanks Mare. Definitely not leaving mine in long enough. For 8x3 I was checking after 30 minutes and wondering why it wasn't done
Now I know better. I wonder if this was my problem with my WASC that weren't coming out about 2 weeks ago. I was taking them out way too early!!
the 3" pans definitely take a longer time to finish, and i use a flour nail in them. I don't have the bake even strips, so that is probably why i get a dome, but the one 3" pan i have is great.
My 3" pans are Fat Daddio's and they do bake better at 325.
Thanks Mac! And now I'm confused. Were you Macsmom before, or did I totally confuse you with someone else
AGREE!! i USE NOTHING BUT THE 3". Fill 3/4 full, lowere temp to 325 abd bake 1 hr. Nice even cooking. Perfect every time
Thank you all SO MUCH for your help!
I'm planning to use the 6, 8, 10 & 14" pans (I think!). Depends on the number of servings I'll need. This cake will be for our 50th anniversary party in July. I believe in planning ahead!
Armed with the information you all have shared, I'm feeling MUCH better about using the 3" pans.
No-always been Mac. There is a macsmom here on CC and no, she's not my mom.
My maiden name was McAlpine. In high school, there were 2 of us Pam's that ran around together--she was Pam and I became Mac. It stuck!