How To Get A 2" Cake?!

Decorating By jewordsoflife Updated 17 Sep 2012 , 3:43am by Sal1980

jewordsoflife Posted 14 Sep 2012 , 10:02pm
post #1 of 16

Ok, I've kinda been MIA and out of the loop for awhile, but I'm getting back into the swing of things. However, I am really struggling with getting my cakes to bake up to 2". It seems like no matter how much batter I use~typically I fill my pans 2/3 full and I use baking cores~I just can't get a 2" cake! Especially after I level the cakes. Does anyone have any suggestions?

15 replies
MacsMom Posted 14 Sep 2012 , 10:21pm
post #2 of 16

Use bake even strips and fill the pans fuller.

rdjr Posted 14 Sep 2012 , 11:06pm
post #3 of 16

use bake even strips and cook at 300-315 degrees. Your cake will cook at the same rate from the center and edges resulting in an almost perfectly level cake.

CakeandEatits Posted 15 Sep 2012 , 2:44am
post #4 of 16

If you don't have bake even strips another method you can us is to tie a damp towel around your cake pan while it bakes this works just as good icon_smile.gif Happy caking.

MacsMom Posted 15 Sep 2012 , 2:53am
post #5 of 16

325 should be sufficient. I've found that if the oven temp is too low when using bake even strips, the cake has a bigger tendency to sink.

FlourPots Posted 15 Sep 2012 , 2:59am
post #6 of 16

Have you tried collaring?

Here's an excellent tutorial:

Apti Posted 15 Sep 2012 , 3:20am
post #7 of 16

Originally Posted by FlourPots

Have you tried collaring?

Here's an excellent tutorial:

Here's the same topic by Mikel79 on the thread. You will see LOTS of photos:


FlourPots Posted 15 Sep 2012 , 3:23am
post #8 of 16's the same exact tutorial LOL!

Apti Posted 15 Sep 2012 , 3:32am
post #9 of 16

He was nice enough to share his tutorial on two forums. The one on the Wilton site has a bunch of photos from other people who have used the system (not just Mikel79's photos.)

Brettley Posted 15 Sep 2012 , 3:55am
post #10 of 16
Originally Posted by FlourPots

Have you tried collaring?

Here's an excellent tutorial:

Exactly what I was going to say. I would say that this method of lining the pans is probably one of the most useful things I have come. It is a little more time consuming, but so worth every second. Basically a no-fail method, and if it does fail, there is likely something wrong with your mix.

Hope this helps.

FlourPots Posted 15 Sep 2012 , 5:27am
post #11 of 16

My bad, Apti...I misunderstood your post.

Sal1980 Posted 15 Sep 2012 , 6:33am
post #12 of 16

Am very new to this and also have been trying to get 2" high cakes with not much success- always a little short. So reading this post has given me hope but.... I have a few questions which may seem daft but really I just wanted to clarify things in my head. The concept of "collaring" is having the parchment paper greater in width than your tin? Correct or have I misunderstood the whole tutorial? What are those metal things in middle of batter? Are those the flower nails? The tutorial doesn't mention changing temperature or baking time so do you do everything else as usual? Sorry if these questions are "duh!!!!" but really appreciate answers to clear up confusion icon_sad.gif thanks x

Sal1980 Posted 15 Sep 2012 , 9:42am
post #13 of 16

Ok so I had a quick look on google and answered my own question icon_smile.gif I just wonder why this works better? Is there any science to it? Am intrigued & shall give it a go tomorrow! Baked a cake already yesterday..... My family are going to be sick of cakes with all my experiments! Hehee icon_smile.gif thanks anyways

Apti Posted 15 Sep 2012 , 10:31am
post #14 of 16

FlourPots~~No worries! You were right. (Great minds think alike.) The Wilton thread just has more photos from other sources.

Sal1980, welcome to the forum! There are no "dumb" questions; we are all here to help. Since you used the word "tin" instead of "pan", I'm assuming somewhere other than the USA. We typically use 2 inch high pans (not 3 inch high).

Here's a tutorial showing the use of Wilton Bake Even Strips and Wilton METAL (some are now plastic), flower nails:

If your tin is 2" high, than the collar strips need to be about 2-1/2 inch high. No science, really, except that some cake recipes rise higher than others, then reduce in size when they cool.

My sour cream white cakes tend to bake up nicely without a collar (most of the time.....), however, my chocolate cake and red velvet recipes rise about 1 inch ABOVE the rim of the pan while they are baking at 325 F. The chocolate is a stinker and shrinks back down nearly that full inch when it is completely cooled.

Look at the photos by whoknew? in the collaring thread mentioned above. You will see what I mean.

jewordsoflife Posted 15 Sep 2012 , 1:30pm
post #15 of 16

THANKS everyone for your tips and suggestions! I had actually used the collaring before and I think it helped. Will revisit that technique icon_smile.gif

Sal1980 Posted 17 Sep 2012 , 3:43am
post #16 of 16

Thanks Apti for your kind words icon_smile.gif yes am from the uk- hence tin! Have recently moved to malaysia and have found my cakes not rising like they usually do icon_sad.gif am thinking its because I don't have a fan oven as have been used to- or maybe it's the use of different flour? But will try the collaring technique! Have had a look at the tutorial for flower nail aswell- can't believe had never heard of this one & my mum is a wedding cake baker!!! icon_wink.gif

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