I was just wondering how people get their cakes to 4 inches high? During the baking process how much batter would you use for an 8", 10", and 12" and would you recommend a parchment paper collar? I've never done one, not sure how to do it, but wanted to try it this week for a 10 inch cake for my best friend's birthday. Thanks!
Cake pans should be filled about 2/3 full. If the recipe calls for 8 x 2 pan, you have to do the math for larger pans. For a 10 inch, I make 1 1/2 recipe. I don't use paper collars. To get to 4 inches, each 2-inch cake should be split in two horizontally, then filled, so that you end up with 4 layers. You can adjust the amount of filling to get to an exact 4-inch cake.
Oh, I see, I never split the two layers, just put the filling between the two cakes after levelling. Thank you.
It's called "torting". You'll see people referring to the steps as "levelling, torting, filling, and stacking". "Stacking" usually means placing one tier on top of another with a supporting structure. So, you "torte" "layers" (usually 2 cakes or layers, torted and filled, make a tier) and then you "stack" "tiers".
i get 4" high cakes without torting. When i torte i'm closer to 5" in height. It sounds like you don't have enough batter in your pan to get 2" high cakes for each layer. Wilton has a chart on how many cups of batter you need for each size pan (but the 1/2-2/3 full is a good reference too).
I bake my cakes and then i level while still in the pan (so i know they're 2" tall) i then fill between the two layers and ice. It is usually a little over 4" when i do it this way.
Yes, I've torted cakes before, but not on a regular basis, and wasn't sure how common it was to do. I think I'll have to figure out myself how many cups of water put into a cake pan it takes to reach 2/3. I've used the Wilton suggestion for how many cups, but I find it just comes to the top of the 2 inch pan, and then once I level it's always less. But I can see how torting those cakes would help raise it.
A common problem with Wilton pans is that they're not always 2" deep. I've measured some and sometimes they're only 1 7/8 or even 1 15/16. it's that little bit of short, that results in your layers being too short, especially after leveling. The pans aren't consistent.
I would recommend trying the collar. I use wax paper - round for the bottom and then cut some strips of wax paper about 3"-3 1/2" in width apply a little bit of oil on the strips to attach to the pan and to each other (overlapping the strips a little.) Fill pan 2/3 full- I think you'll be pleasantly surprised. Good Luck.
Thank you! I will try the collar today actually!
Okay, totally LOVE the collar!!! I usually get this hard edge at the very top around the cake where it rises above the pan, but the collar got rid of that completely! It looks SO much better!! Thank you all!
I had this problem also when i first started baking. I have now started buying ONLY 3" deep pans. I am seriously just to lazy to collar and I find i get a 2 inch cake everytime. I fill the pan about half way or maybe JUST over.
Yes, now I wish I had bought 3 inch high pans!