I am just a hobby baker but was looking at getting better pans. I keep coming across cake rings and am wondering if those would be a better option? I have both the traditional cake pans and springform pans for different types of cakes. If I understand cake rings right though, it would replace both sets at the same time?

Forgot to add. Should I get 2 inch or 3 inch?

Yes, I agree. Cake rings are used on cakes that you have already baked and want to achieve a crisp or certain look (some rings are in different shapes) to your cake. I would not bake in cake rings becaise they more than likely wont be able to hold yr batter inside of it and cake rings are make much thinner than your average cake pan.

Cake rings are also used to stack up *thin* layers of cake and mousse to make cakes. Otherwise the cake would slide all over before it's chilled and set. But no, I wouldn't think baking in a cake ring is a good idea. They're not really made for that.

I'm surprised about the responses to not bake in them. Most of the reviews on Amazon talk about baking in them and many sites can be found talking about baking in them when I google.

Perhaps the correct term is Cake Baking Ring for heavier gauge rings.
(still sounds too messy to me.)

For building and layering tortes, we just use acetate strips rather than adding the expense of hundreds of rings.

I have seen small cake rings being used for baking mini cakes. I didn't understand how that would work either. Seemed to me that the cake batter would run right out the bottom.