Do You Prefer 2" Or 3" Deep Cake Pan And Why?

Decorating By madras650 Updated 6 Dec 2009 , 3:06am by sweettoothmom1

madras650 Posted 5 Dec 2009 , 2:02pm
post #1 of 8

Just wondering what everyone else likes. So far all I have are 3", but am pondering getting some 2".

7 replies
LaBellaFlor Posted 5 Dec 2009 , 2:58pm
post #2 of 8

I prefer 2". 3" cakepans are supposed to be torted twice to get 3 layers and that should be your entire cake layer. I think it's easier to hit the 4" standard height with baking and torting 2-2" layers.

costumeczar Posted 5 Dec 2009 , 3:03pm
post #3 of 8

I like the 2" pans, too. It's easier to level them off to 2" if you use the pan as a guide.

littlecake Posted 5 Dec 2009 , 9:30pm
post #4 of 8
Originally Posted by costumeczar

I like the 2" pans, too. It's easier to level them off to 2" if you use the pan as a guide.

i do this too...makes em flat as a fritter!
this is why i like 2 inch pans too.

CakeForte Posted 5 Dec 2009 , 9:53pm
post #5 of 8

2" because I add filling in between each layer and it's already too tall as it is (but I use that as a selling point). The 3" is just too much cake and throws off my servings and pricing...because the tiers end up being much taller with the filling.

Mike1394 Posted 5 Dec 2009 , 11:11pm
post #6 of 8

2" they bake faster,and more even.


CakesByLJ Posted 6 Dec 2009 , 2:44am
post #7 of 8

ok, I am the odd ball... icon_lol.gif I love the 3" pans. I fill them with batter only slightly more than you would a 2" pan. It bakes more evenly and no humps.. My pans are Magic Line, and I bake mostly scratch.. As they say.... different strokes.. icon_lol.gif

sweettoothmom1 Posted 6 Dec 2009 , 3:06am
post #8 of 8

i prefer the 3" cause it seems i get more close to the 2" that i need after torting. when i use the 2" pans, i'm afraid to overfill and end up not putting enough batter. any tips on that would be awesome, cause also have several 2". TIA

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