I'm donig I wedding cake and I was just wondering..... Do I use 2inch pans or 3inch pans? And if anyone wouldn't mind sharing which brand works better Magic line rounds or fat daddio rounds? Thanks all advice I am grateful for!
I use the 2" pans. Two of those, with filling and icing, will give you the 4" (+/-) standard tier height.
You can use either one, depending on how you want the final tier to look. If you use the same amount of batter in a 3" that you use in the 2" you will get the same size cake. If you use more, you will get a deeper cake and can either use just the one for a 3" tier [ by torting the single layer] or double them and get a extra tall tier.
I have both brands and find them just about the same when baking at 310-325 degree oven temp.
Thank you both so much!
Thank you both so much! Also do I torte between each cake to make layers or do i just fill between the two cakes
Either way again depending on what you want as a finished product! I like to tort each layer with some kind of a fruit filling, and use buttercream between the 2 layers so you get 4 layers of cake, 2 fruit filling and 1 buttercream in center. Looks pretty too on the plate.
Magic Line a thousand times, Magic Line.
I really do like 2" pans better. The 3" pans just seemed to bake weird.