Please Help Me!! Baking A 2" High Layer....

Baking By CharmingChelsea Updated 2 Sep 2011 , 10:43am by FlourPots

CharmingChelsea Posted 2 Sep 2011 , 4:45am
post #1 of 6

So, it feels like it is impossible for me to bake a cake that goes all the way to the top of the pan!
I was trying to get a leg up on a cake I am making for a friend on Sunday and while baking my 6 in tier, the two layers just fell while still in the oven.

I had attempted to put more batter than necessary so I could just cut off the top with a bread knife as I have seen suggested on this site before. Otherwise, I have never been able to get a layer a full 2 in in height. What do you do to make sure you get your 2 inch tall layer, so you can stack them and make a 4 inch tall tier?

5 replies
sillywabbitz Posted 2 Sep 2011 , 5:11am
post #2 of 6

How full are you filling your pans? Average is 2/3 full but some recipes rise more than others. For example my recipe that adds melted white chocolate to the cake doesn't rise very much at all, so I know to add a lot more batter.

Are you trying to use one box cake mix for 2 6 inch layers? Sometimes the box mixes don't make enough batter. You may want to look into the extender recipes like WASC (White Almond Sour Cream) cake because they make more batter.

kisamarie Posted 2 Sep 2011 , 5:50am
post #3 of 6

You might also want to make sure your baking soda and baking powder are fresh, if your using them, and that your eggs are room temperature. I have had those three things leave me with flat cakes before. HTH

FlourPots Posted 2 Sep 2011 , 6:02am
post #4 of 6

Have you tried collaring...there's some great info (& pics) on this thread:

CharmingChelsea Posted 2 Sep 2011 , 10:24am
post #5 of 6
Originally Posted by FlourPots

Have you tried collaring...there's some great info (& pics) on this thread:

Thank You, Thank You, Thank You for posting this!!!!!!! I will be trying it tonight for sure!

FlourPots Posted 2 Sep 2011 , 10:43am
post #6 of 6

You're welcome icon_smile.gif

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