2 Inch Deep Pan Vs 3 Inch... Which One To Get?

Decorating By Spectra Updated 6 Feb 2010 , 7:44pm by Spectra

Spectra Posted 6 Feb 2010 , 5:13pm
post #1 of 15

Hey everyone! I need to buy new cake pans, but I don't know which ones to get. I'm assuming if I buy the 2 inch deep pans I'd only fill them half way, as that's what my Wilton's instructor told me so that they will be more flat on top when they cook. Then you'd take the two 8 inch, in diametre, cakes and put them on top of each other, and filling inside.

So then I'm thinking what about the 3 inch deep pans. Would you still fill them half way with the cake batter and when they are done take the two 8 inch ones and double them up, putting filling in between? But then I thought if you do that you wouldn't have enough batter to fill the two 3 inch deep pans because normally the mix is just enough to do two 8 inch round, 2 inch deep?

Oh gosh I'm confusing myself! I really don't know which way to go on this as before I was just using the plain old 8 inch cake pans that do not have the straight up ends.

14 replies
prterrell Posted 6 Feb 2010 , 5:21pm
post #2 of 15

Get 2" deep Magic Line pans.

Mike1394 Posted 6 Feb 2010 , 5:41pm
post #3 of 15

3" can be so finicky sometimes to bake. Get the 2", and if you need higher just collar them.

Mike

mandirombold Posted 6 Feb 2010 , 5:50pm
post #4 of 15

I have the 3in but usually only use them to bake a 2 in cake. or for Mad Hatter. I fill my 2 inch pans 3/4 of the way because I like perfect 2 in high cake. you can use a greased flower nail in the center this helps the cake cook even and no hump on top, or Wilton Bake Easy Strips (but I rarely dig those out any more)

Spectra Posted 6 Feb 2010 , 5:54pm
post #5 of 15

Awesome thank you...

Mike - What does "collar" mean?


mandirombold - So when you fill them 3/4 of the way full do you make more than the standard cake batter? I'm thinking of a box mix for instance as that is what I have used in the past. Now I plan on getting some awesome scratch mixes from this site, but I'm assuming they also make the same amount of batter as the box mix? So would you make more batter? Is there some formula to figure out how much batter one would need for that? I'd hate to make a double batch and have to throw it out?

Thanks!

Mike1394 Posted 6 Feb 2010 , 5:59pm
post #6 of 15

To collar, I take a 4" strip of parchment paper, and stand it up along the inside edge of the pan. Now I have a so called 4" high pan.

On scratch mix amounts the recipe should tell you what size pan it will hold. I say should very loosely LOL. There are some very terrible recipes out there.

Mike

Spectra Posted 6 Feb 2010 , 6:02pm
post #7 of 15

lol thanks Mike! Do you have a tried and true recipe that you stick to? I'm thinking of just the basics right now, like a white vanilla cake and a nice chocolate cake. I'll get more fancy later! icon_smile.gif

Mike1394 Posted 6 Feb 2010 , 6:05pm
post #8 of 15
Quote:
Originally Posted by Spectra

lol thanks Mike! Do you have a tried and true recipe that you stick to? I'm thinking of just the basics right now, like a white vanilla cake and a nice chocolate cake. I'll get more fancy later! icon_smile.gif




For a chocolate cake I use the Toba Garrett recipe in the Well dressed something or another LOLOL

Mike

majormichel Posted 6 Feb 2010 , 6:08pm
post #9 of 15
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by Spectra

lol thanks Mike! Do you have a tried and true recipe that you stick to? I'm thinking of just the basics right now, like a white vanilla cake and a nice chocolate cake. I'll get more fancy later! icon_smile.gif



For a chocolate cake I use the Toba Garrett recipe in the Well dressed something or another LOLOL

Mike




Second that Mike! icon_rolleyes.gif

Win Posted 6 Feb 2010 , 6:09pm
post #10 of 15

I have 2" and 3" pans. I prefer my 2";however,I fill them 3/4 full so I have a full two inch layer. If I only were to fill them half full it the settling of the cake after it bakes only gives you about a 1.5" layer --rather skimpy and not good for torting, On my 3" cake pans, I fill 3/4 full, use a flower nail as a heating core and baking strips for level. I'm not crazy about them as they take twice as long to bake. I find myself often doing the same as mandirombold and use them to make the odd sizes I need in 2" layers.

Spectra Posted 6 Feb 2010 , 6:15pm
post #11 of 15

Thanks everyone! I will definitely get the 2 inch ones to start off with and go from there. I'm still trying to find the Toba Garrett recipe, but all I could find on this site were the fondant and icing ones.

The_Lil_Cakehouse Posted 6 Feb 2010 , 6:40pm
post #12 of 15
Quote:
Originally Posted by cakeypoo

Gee...everyone seems to like their 2" pans...I like my 3" pans. I bake one layer which usually rises 1/2 - 3/4" above the top and split it and fill. I use metal picks and insulating wraps and my cakes are always flat on top. Go figure! icon_biggrin.gif




I bought 2" pans in the past, inherited some awesome 3" pans, and I prefer my 3" pans. icon_smile.gif but it may be because my 2" ones were Wilton, and the 3" pans are some other brand (they were my grandma's and she only buys the best--she's brand spoiled--but I'm not sure which ones they are as they don't have any type of stamp). I also Got 3" square pans from her that are Magic Line--So its possible those are what the others are as well. Okay, long description just to say I like my 3" pans too icon_smile.gif

Mike1394 Posted 6 Feb 2010 , 7:06pm
post #13 of 15

The Wiltons are good for making deep dish pizza icon_biggrin.gif

Mike

mandirombold Posted 6 Feb 2010 , 7:32pm
post #14 of 15

To get back to you on the batter issue, I use a box mix as a base and extend it to make a denser cake. So yes you would need to make more than one box for 2- 8in. Even if I am not extending it i don't feel like there is enough batter in box to make 2.

Spectra Posted 6 Feb 2010 , 7:44pm
post #15 of 15

Okay, how do you extend it? That's a new term to me. icon_smile.gif

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