Hi Everyone, I am considering purchasing a set of contoured pans to give some dimension to the top of a cake I am working on. Has anyone used them and also if I am making a double layer cake, do I bake one layer using the contoured pan and the other layer using a regular pan. I know this sounds like a crazy question but I want to bake correctly so it looks right. Any help would be so appreciated. Thanks in advance!

well, that's how I'd do it -- one regular (bottom) and one contour (top)

unless you really wanted round top and bottom (sort of a very overstuffed pillow look)

Thanks Doug.... I just needed some re enforcment of my thinking !!!!