Hey Guys,

I was just curious. Last night while I was watching the Food Network Challenge, "Last Cake Standing", I noticed that some of the baked cakes they were using were so high!!! Although I use 3" deep cake pans, I have never had that kind of height on my baked scratch cakes. Is it simply that I'm not using enough batter in the pan? I usually fill between 1/2 & 2/3 of the pan with batter.



TIA

Someone from CC shared this web site regarding amount of batter for pans. I found it very helpful. Other pan size charts are also available on the site.

www.wilton.com/cakes/making-cakes/baking-wedding-cake-3-inch-pans.cfm

Thanks for the link, that is helpful!

I've also put parchment along the cake pan edges while baking and that has helped with the height of the cake a bit, but it is a bit of a pain to do every time....