4 Inch Deep Round Pans Baking Time

Baking By sasha14392 Updated 4 Oct 2014 , 3:47pm by yste

sasha14392 Posted 16 Nov 2011 , 5:41pm
post #1 of 11

I am baking a cake in a 12x4 inch round pan and a 16x4 inch round pan- I can't seem to find baking times and temps for this pan size- help!!!

10 replies
leah_s Posted 16 Nov 2011 , 6:13pm
post #2 of 11

That's because unless you're baking a fruitcake, it's very difficult to bake in pans that deep.

KoryAK Posted 16 Nov 2011 , 6:18pm
post #3 of 11

I highly recommend that you don't do this. Bake two cakes 2" deep for each one. You can still use the same pan. The outside will be waaay overdone by the time the middle is cooked.

artmojo1975 Posted 21 Nov 2011 , 6:03am
post #4 of 11

I agree never try to bake that large of a cake all 4 inches once 2 inches tops. Use some type of heating core to put in the middle, Wilon sells one. Or grease some flower nails and place them standing up in the pan, pour your batter around them. You can also get Wilton baking strips that you soak in cold water and wrap around the outside of the cake pan which will help to evenly cook your cake.

escaliba1234 Posted 9 Dec 2011 , 8:12am
post #5 of 11
Quote:
Originally Posted by sasha14392

I am baking a cake in a 12x4 inch round pan and a 16x4 inch round pan- I can't seem to find baking times and temps for this pan size- help!!!




I only did this once; never ever again.
I had always wondered why all my cake books etc talked about making two or more 2 inch cakes and not one nice big, deep cake.
I felt a fool when I realised why.
I had overcooked edges and undercooked middle, which fell when I took it from the oven.
I did learn a great deal from the experience, however.
I am learning that there is a very good reason why things are done the way they are in cake baking!
This forum is a wonderful help. icon_smile.gif

samhommies Posted 9 Dec 2011 , 10:02am
post #6 of 11

Hello, most times it depend on the oven temperature. I did use a 9 by 4 inch pan and i nailed it well. All that you to do is, before baking simply set the temperature say 320 deg, depend the oven. then before mixing ingredients. Once done transfer to oven and reduce the temperature to 250 - 270 and allow it the baking for another 40 mins then reduce temperature to 180- 200 deg. At the time and temperature, the cake will cook well and nice.

lipsmackin Posted 15 Aug 2013 , 3:06pm
post #7 of 11

I bake wedding cakes all the time sometimes 2 ,3 and 4 inch- for the 3 and 4 inch cake pans you need to have heating cores in the pans at least 2 - 4 based on the size of the pan the larger the pan the more heating cores you'll need, bake one one cake at a time in the oven, middle rack for 50 to 60 minutes with the oven on 325 F

fillylily Posted 22 Aug 2013 , 10:42pm
post #8 of 11

AI have tried baking mud cake in a 12/3 in round cake pan , for the first time. Temperature down to 325 deg. but did not use any core or baking strips. It took forever to cook the cakes and the sides were too dry. The cake itself seemed denser than usual and sticky. It was very disappointing. I will try again, this time filling the pan with less batter and using heating cores and baking strips. Fingers crossed it will work this time. Any tips on baking a large size mudcake?

fillylily Posted 2 Sep 2013 , 12:49pm
post #9 of 11

A

Original message sent by sasha14392

I am baking a cake in a 12x4 inch round pan and a 16x4 inch round pan- I can't seem to find baking times and temps for this pan size- help!!!

How did your cake go Sasha! Did you end up making the 12x4" cake? Btw, what kind of cake is it? Im interested to know because i went for a second try on the chocolate mudcake in a 12 x 3", using 2 heating cores, a baking strip around thepan and temperature down to 135 deg abd it took forever to cook. At around 6 hours i gave up and took it out. Cake hasnt got a "bump" and only slightly hard on top. Very very moist but i wonder if its because i took it out of the oven when i did? But i thought 6 hours was way too long?

fillylily Posted 2 Sep 2013 , 11:43pm
post #10 of 11

A

Original message sent by lipsmackin

[SIZE=16px]I bake wedding cakes all the time sometimes 2 ,3 and 4 inch- for the 3 and 4 inch cake pans you need to have heating cores in the pans at least 2 - 4 based on the size of the pan the larger the pan the more heating cores you'll need, bake one one cake at a time in the oven, middle rack for 50 to 60 minutes with the oven on 325[/SIZE] F

If i may ask, what kind of cakes do you bake? I am desperately seeking solutions on successfully baking a 12" x3 chicolate mudcake. I can successfully make this on a 9" x 21/2" pan but having no luck with the larger pan. Tried using baking strip, flower nails and low temp. Apart from the cake turning out flat ad a box ( which was good) it wasnt cooked evenly inside. There were uncooked areas here and there which was mind-boggling! What did i do wrong?

yste Posted 4 Oct 2014 , 3:47pm
post #11 of 11

AI have the same problem :)

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