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.
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.
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....