I have noticed with my 2 inch pans that I have to either bake twice or have 2 sets of pans in order to get 4 inch high cakes. I doubt any amount of collaring would get batter to bake up to 4 inches in a 2 inch pan.
So my questions is: Has anyone tried baking in the Magic Line (or any other brand) 3.5 inch tall pans? Would you recommend pans that tall?
Same here, anything over 2" takes forever to bake and you end up with a mushy center and crusting outer edges. Not worth the hassle. You're going to cut and fill it anyway so why not just bake to 2" cakes?
I'm trying to avoid the double baking if I can, also having two of every pan is going to take up space I barely have. If I absolutely have to, I can get 2 sets but I am really hoping there is a way to get success with these deeper pans.
I always seemed ot have issues getting my 2" pans to actually bake up to the full 2 inches so I just use my 3" pans and fill them 1/2 way to get a 2 inch high cake everytime.
I have used them to bake a full 3 inch cake but I found that even torted and filled, the cake still seemed a little too short. My cakes are usually about 4 1/2 high though so maybe thats why. A tall carrot cake was a total distaster.
So are you saying that the 2 inch pans don't bake up to 2 inches? even with collaring? I just bought a set and was hoping that wasn't an issue. hmmmm.
I wasn't collaring them, im sure if you do that will do the trick. Honestly I dicovered this early and I just started buying all my pans 3 inchs so i didnt have to collar all the time.
All of my Magic Lines over 10" are 3 inch pans. I put the batter to a depth of about 1.5x a 2" pan, but I torte and bake twice to get four 1" layers. The tiny difference is dramatically different in the final size.
Lately I have been getting more doubles, but still 3".
If you do this, be sure to lower the temp, bake longer, and use nails, baking strips and a THERMOMETER. This combo will be a success. The more nails, the flatter and more even the cake. I put nails in 6" cakes and the difference is noticeable.
Thanks for all the replies and tips everyone.
I always use a flower nail for my cakes even the small ones, so I suppose that should help with the deep pans. So it appears baking twice is pretty standard even with deep pans. Ugh.
With my 2 inch Wilton pans I often get about 1.75 inch tall layers, if I collar them I can get the full 2 inches.
I never had much luck with deep pans. In fact I gave them away. I'd rather bake in two pans and know that my product will be good.
My product doesn't suffer one bit from the three inch pans. Granted, I ruined plenty of practice cakes while I learned this method. I'm still a little worried about some of my recipes even adapting to bigger pans ( the more delicate ones), so if someone orders one, I quickly bake a layer to see if it works. I tend to do my trial-and-error under fire.
I just started offering a 12" square with these 1" layers and I have already gotten a few orders. They are priced like a wedding cake with minimal decor. I think people like the look and it takes no extra time and very little batter.
I have never baked above 16 inches, and that was chocolate, so my experience is with an average 12" base with the occasional 14" and that one 16".
Thanks Leah_s and scp1127 for your contributions.
scp1127, if I understand your posts, you're saying you fill the 3 inch pan 1.5-2 inches with batter, use a nail and bake at a lower temp, right? So do you get 3 full inches with this? Or less than 3 inches?
I have been able to get a full 3 inch tall cake with a 6x3 that I collared but like you, I'm not sure all my recipes can handle a deeper and bigger pan.
An ideal situation for me would be to collar a 3 inch pan and get a 3.5 - 4 inch tall cake.
I bake 1 1/2 times the batter and put it in the pan, but I don't always use the entire amount. The batter is slightly higher and will bake up to 2 inches flat. This will make two 1 inch layers. This comes with experience. I use enough batter to get to 2 inches, as some batters rise more than others. Remember, I have gone through the failures to figure this out, so don't get discouraged if once in awhile you need to re-bake. Just allow the time when you make something new.
The batters that worry me are the ones that are very light and delicate. So far, so good. I have one batter, the banana in my mocha banana cake, that is lighter than air. I have never attempted this. But I have done many of my beaten egg white cakes and they do fine.
Thank you scp1127.
If there's one thing I love about baking, it's that the process takes enough trial and error, and detailed observations that the baker becomes very familiar with each recipe, and each process. It's almost like dealing with a child with its whims and peculiarities.
I have 3 inch magic line cake pan. At the beginning, i was filling 3/4 of the pan to rich 3 inch. But it takes too much time and the cake dries.
Now i bake 2 inch cakes in 3 inch cake pan. It lets cake rise as much as possible and it does not dry.