Ok, so it's only the top tier for a cupcake tower....but I want it to be at least 4 inches tall. My typical recipe is for a 9in round and typically is around 2 in tall.
My tallest 6in round cake pan is 3". Would you: 1-collar the pan and fill it up so it bakes up 4in tall? or 2- bake 2 short ones and stack them (no crust on the top one).
I've not done this before and am feeling a bit apprehensive about getting it right. Also....do not have a 6in springform. If I use greased parchment in the bottom of my pan, will it come out ok if I use a regular cake pan?
Would definitely bake it in two pans. Maybe if you put a double layer of parchment paper on the bottom and then put a collar around the edge, it would be easier to get it out.
Oh we did this all the time--two short ones and one with no crust. We lined the pan with foil that conformed to the pan but overflowed over the edges so removal was a snap. You wanna make sure there's no holes in your foil.
You can place a cardboard circle in the bottom of the pan if you want and put the foil on top of that--done that tons & tons of time. You'd wanna make sure the board falls out of the pan if you turn it over--you don't want it to fit snug-- then put the lining.
After baking, I like to handle mine frozen. And man if you use ganache to glue stuff together --that thing ain't going nowhere. We'd even do a slidey fruit filling sometimes.
Cool, thanks! Since they are so dense I wasn't seeing a need to put a board and dowels in between....am I right? Should just be able to use icing to glue them, then stack and decorate? I'm not doing multiple tiers, just the one. Clearly I'd have to use supports to stack multiple tiers.
I'd much rather keep this for myself than give it to her!
Yes--exactly--no supports needed--it's just like a two layer cake.
It does sound luscious!
Yay! Glad I was thinking straight. Thank you!
I learned a lot from this topic. I didn't know you could stack cheesecake nor bake in a regular pan!! This is awesome! Thank you!