Pan Depth - 2" Vs. 3"

Decorating By BakerAnn Updated 15 Apr 2011 , 7:14am by scp1127

BakerAnn Posted 13 Apr 2011 , 5:59am
post #1 of 12

I am a newbie to this site and amazed at all the information and friendly, helpful members! I've baked and decorated cakes since the 1970s and need to replace some equipment.

I've never used 3" deep pans, but found Fat Daddio's Anodized Aluminum 3" pans on the Internet and am intrigued. Can someone offer opinions on the difference between the two depths and the quality of Fat Daddio's products?

Thanks! icon_smile.gif

11 replies
pastrygirls Posted 13 Apr 2011 , 6:54am
post #2 of 12

I work at a resort and we use the 3" fat daddio pans for wedding cakes. we do 3 layers of cake for our wedding cakes, so it's perfect to use the 3" pans because you get 3 slices from the one cake. we can use a heavy layer of pan spray and not need to line the pans with parchment paper. they are heavy duty, and dont rust. i'd recommend them instead of 2" cake pans.

Sorelle Posted 13 Apr 2011 , 7:04am
post #3 of 12

I love fat daddios pans! I use both 2 and 3 in. pans like them both. I buy my pans on ebay pretty good prices and usually free shipping.

BakerAnn Posted 14 Apr 2011 , 12:33am
post #4 of 12

Thank you both for your replies. I'll check to see what eBay has in the way of these pans!

scp1127 Posted 14 Apr 2011 , 4:24am
post #5 of 12

Have any of you used parchment to turn a 2" pan into a 3" pan? I use Williams-Sonoma Goldtouch pans that are 2" high. I have 3" pans in Magic Line. A recipe I want to make calls for 8" x 3" pans. I would rather bake in the WS pans because I know from reviews that it won't rise the whole way. Or is this just a dumb idea? It sounds like in the end, it may be a 2 1/4" cake. By the time it rises that high, it should have some side structure. I read this trick somewhere but wonder if it is reliable.

aprilismaius Posted 14 Apr 2011 , 3:45pm
post #6 of 12

scp1127, i have seen that trick used in several of my cake books, mainly the ones from the UK and Australia. i'd give it a try!

cakedoff Posted 14 Apr 2011 , 4:19pm
post #7 of 12

I use mostly 3" Fat Daddio pans, but gotta say I prefer my 3" Magic Line pans. I wish Magic Line came in more shapes. If they have anything other than round or square shapes, can someone let me know? THANKs! icon_biggrin.gif

Mb20fan Posted 14 Apr 2011 , 4:31pm
post #8 of 12

TOTALLY love Magic Line - especially their square or sheet pans - GREAT sharp corners. As far as the difference between the 2" and 3", I thought that I read on here before that using the 3" won't necessarily add to your servings. But I'm not sure...Image

Sandylee05 Posted 14 Apr 2011 , 4:35pm
post #9 of 12

Is there a difference between say Wilton, Fat Daddio, and Magic Line pans?

Mb20fan Posted 14 Apr 2011 , 4:46pm
post #10 of 12

As far Wilton's round pans, I still use those since that's what I started with and have never had a problem. However, I've tried Wilton Performance and Wilton Gold for their edged pans (square, sheet...etc) and they are so inferior. The regular 9 x 13 pan began to become flimsy after several uses - cakes weren't even anymore. Wrote to Wilton about the mis-shapened pan and they replaced it with a new one. Then it happened again. Very recently, I've gotten rid of all of my Wilton edged pans and moved onto Magic Line. MUCH better quality and great edges! For all future pan orders, I will invest in Magic Line or Fat Daddio's anodized aluminum.

Just my 2 cents...Image

scp1127 Posted 14 Apr 2011 , 8:17pm
post #11 of 12

aprilismaius, thank you. So I'm not crazy. I knew I couldn't have thought of that trick by myself. The only thing I worry about is the exposed fraction of an inch. I love my pans because of how well they bake. That one little spot will not have that protection. But it is an odd recipe. I'll try it this weekend and report back.

scp1127 Posted 15 Apr 2011 , 7:14am
post #12 of 12

I chickened out and used a Magic Line 3". Glad I did. The cake looked like it needed to climb the wall of the pan.

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