Baking In 4 Inch Pan

Decorating By emma_jada Updated 24 Sep 2009 , 3:50am by krissy_kze

emma_jada Posted 23 Sep 2009 , 10:03pm
post #1 of 6

I have struggled with getting this cake to cook all the way through. (it is 10" round and 4" deep) It was edible, but definitely not stackable. i used a core and cooked it at 325 for about an hour and a half. Any tips? How much batter should I be putting in this? I'm thinking that is my issue. Does the flower nail work better than the core?

5 replies
emma_jada Posted 24 Sep 2009 , 3:13am
post #2 of 6

c'mon... no one has any advice on this subject?

GottaLuvCake Posted 24 Sep 2009 , 3:17am
post #3 of 6

I've never seen a 4" deep pan ? sorry. I know a 3" deep 10" round takes 8 C and recommends a core or i know some like to use the flower nail.

leah_s Posted 24 Sep 2009 , 3:23am
post #4 of 6

Well, my advice is not to use 4" deep pans. I got rid of my 3" deep pans because they were too difficult to bake in.

emma_jada Posted 24 Sep 2009 , 3:30am
post #5 of 6

thanks. These were old pans that were passed down to me from my grandmother. I used a lot less batter today and so far it is holding up. Hopefully it still will look good in the morning.

krissy_kze Posted 24 Sep 2009 , 3:50am
post #6 of 6

I would never try a 4 inch pan. I do two 2 inches. The baking time would kill me!

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