Need Your Expert Advise!!! Please

Decorating By 2SimplySweet Updated 15 Jun 2009 , 1:36am by lorrieg

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2SimplySweet Posted 14 Jun 2009 , 12:42am
post #1 of 15

I am wondering what is best for baking the 8x3 pans or x2 ? I imagine there is a difference in baking time since the 3in is deeper than the 2 in. What does everyone prefer? Help!!! Thanks in advance.

14 replies
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kandu001 Posted 14 Jun 2009 , 1:30am
post #2 of 15

I use the x2 pans, since when you stack 2 layers you'll get 4 in. If you use the x3 pans you will get a much taller cake when you are finished. They come with an insert to tell the baking times on them, usually.

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MACakes Posted 14 Jun 2009 , 1:40am
post #3 of 15

I use both quite regularly. Like Kandu suggests the x2 will give you a nice 4" cake if you are doing a single but I find the x3 perfect if I torte it and use it in a tiered cake.

I find the x3 takes about 10 - 15 min longer to bake and sometimes use a flower nail, especially if it is a heavy batter.

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2SimplySweet Posted 14 Jun 2009 , 2:41am
post #4 of 15

I really appreciate your input and advice. I am not sure what look I am aiming for but both your explanations make perfect sense. Thanks again!

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pattycakesnj Posted 14 Jun 2009 , 2:47am
post #5 of 15

I use both too, depending on what I need to make

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kandu001 Posted 14 Jun 2009 , 2:59am
post #6 of 15

Not that I wouldn't use the x3, I guess I just haven't needed them yet.

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Rylan Posted 14 Jun 2009 , 5:15am
post #7 of 15

It depends on how tall I want the cake to be.

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lorrieg Posted 14 Jun 2009 , 2:49pm
post #8 of 15

If you are in a hurry, you can take one cake mix and bake it in the 8 x 3, slice through the middle, fill and you have a quick two layer cake.

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kandu001 Posted 14 Jun 2009 , 3:46pm
post #9 of 15

Love it lorrieg! I never thought of that! Time saving is always a plus!

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en-passant Posted 14 Jun 2009 , 3:47pm
post #10 of 15

I use both, depending. I find I use the 2" ones more, though.

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indydebi Posted 14 Jun 2009 , 3:55pm
post #11 of 15

A friend who discontinued the cake side of his biz gave me a set of 3" pans. Wow, I just LUV those little ones (6", 8" ... haven't tried the big ones yet). But yeah .... if you just want to whip up a small cake real fast, these are great!

ANd yes .... logically, they do have to bake longer. YOu might want to reduce the baking temp a little, too. How much longer? I have no idea. I dont' use a timer anymore. I bake things "until they're done".

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chellescountrycakes Posted 14 Jun 2009 , 10:59pm
post #12 of 15

I just bake till its done too. I do reduce the temp down to 325.

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lorrieg Posted 15 Jun 2009 , 12:25am
post #13 of 15

I bake mine at 325 and use those pan wraps (I can't remember the name right now sheesh) or a bain marie. I've used a flower nail as well when I'm baking one cake in the one pan.

Indydebi, when you use the 6 x 3 pans don't grease the sides because the cakes will end up with elephant wrinkles on the sides.

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indydebi Posted 15 Jun 2009 , 12:49am
post #14 of 15

lorrieg, I've used the 6" and the 8". I greasde-no-flower my pans and they turned out ok. I may do one with no greased sides to see how it turns out and decide which I like better. thanks for the tip.

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lorrieg Posted 15 Jun 2009 , 1:36am
post #15 of 15

indydebi, I wasn't having any trouble with the 6" at first and then all of a sudden they looked like droopy pantyhose. It was my hubby that looked up the solution and by gum it worked! I just ran a knife around the pan before popping it out because a couple of bits looked attached to the sides. It was perfect.

I made the droopy hose on the next ones because I forgot and now I don't forget. I can only eat so many rejects myself. icon_lol.gif

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