I'm doing my first tiered cake soon and aspire to make professional cakes in the future. Should I buy 2" or 3" depth pans? I'm thinking of buying 4, 6, 8, and 10" diameter round pans at first. How many of each size should I get? Also, does anyone know if the wilton chart on baking time and batter amounts intends each cake section to be baked in two layers or does it mean one layer torted?
Wilton chart means two layers per tier.
I vote for 2" deep pans. I don't think the 3" pans bake right.
I'd say get 2 of each pan. Well, except the 4" . You won't use that much.
Just what leah_s said.
Everything you ever wanted to know to make, decorate and assemble tiered/stacked/layer cakes:
Above super thread has popular CC crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!