4" Deep Cake Pans

Decorating By cakesrpretty Updated 26 Aug 2009 , 6:11pm by leah_s

cakesrpretty Posted 18 Aug 2009 , 12:24pm
post #1 of 9


Does anyone have any advise on baking in 4" deep cake pans?
Will the cake bake that high? I am used to baking in the 3" pans and never had a problem with those. I ise flower nails as heating cores.
I am making a round tiered cake 6", 8", 10", 12".
Any advise is appreciated. I have the Fat daddios pans.


8 replies
MikeRowesHunny Posted 18 Aug 2009 , 12:39pm
post #2 of 9

I too have baked in 3in pans and usually collar them so that they can rise above the rim if necessary. My worry about using 4in deep pans (if you intend to make 4in deep cakes that is!), is that the outer edges of the cake will be done LONG before the middle and you will end up with a dry cake by the time it's all cooked through. That has happened to me with 3in deep cakes before now!

Americancookiefiend Posted 19 Aug 2009 , 12:24pm
post #3 of 9

I wish Fat Daddios would give some instructions when you buy their pans. I have also received their 4 inch pans through the Net, but amazed there is no information on baking times, temps, etc......

I am wondering if it's just double the baking time of those pans that are 2 inches in height.... I wish I knew the answer. Hopefully, someone can shed some light on what to do! Anyone out there that has experience with Fat Daddio 4 inch pans?

Yankie Posted 19 Aug 2009 , 12:47pm
post #4 of 9

Try calling them..I found this email address and phone numbers:
[email protected]

Toll Free 866.418.9001
Tel 509.252.9001
Fax 509.252.9002

sjmoral Posted 20 Aug 2009 , 3:33pm
post #5 of 9

I bought a 4 in purse cake pan and now have no idea how to bake in it! I will be making a cake in the next few hours so I will let you all know how my experiment works... I think I'll use a heating core but it takes so much out of my not so big pan that I am a bit concerned...
Will report later... see ya!

cakesrpretty Posted 20 Aug 2009 , 4:17pm
post #6 of 9

I tried it last night. I used 2 flower nails as heating cores in my 12" pan. The cake baked at 325. Not sure for how long< i just kept testing it. It turned out but be careful the edges dont burn while trying to get the inside cooked. I think I will stick to the 3" pans from now on.

sjmoral Posted 20 Aug 2009 , 5:09pm
post #7 of 9

I decided to use a 9 x 13 - 2 in and cut it. My daughter said that my pan looked like a purse and not a diaper bag (which is what I intend to do). My experiment will have to wait until needed...

cakesrpretty Posted 26 Aug 2009 , 5:59pm
post #8 of 9

I called Fat daddios and they were very very helpful.

Here are the tips I was given for baking in a 4" deep pan:
- Use several flower nails (about 6 nails for a 14" pan)
- Bake at 275-300 degrees (no more than 300 or the cake will not get a full rise)
- fill the pan 2/3 with batter

He said once I am comfortable with the pans I will live them. I am going to try again tomorrowicon_smile.gif I need to pick up more flower nails.

Good luck to everyone else.

leah_s Posted 26 Aug 2009 , 6:11pm
post #9 of 9

I hated my 3" pans so much I gave them away. I just don't like the way the bake. Ditto FD pans in general. Give me 2" Magic Line pans!

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