Cake Height.!!

Decorating By chocaholikk Updated 30 Aug 2013 , 10:06pm by Relznik

chocaholikk Posted 30 Aug 2013 , 3:11pm
post #1 of 9

AOk so ive been baking for a while now but I still cant seem to understand y my cakes only rise upto 2 inches....what am I soing wrong? Im following the recipie to the dot. What can I do to make it rise to 3 or 4 inches??

8 replies
ddaigle Posted 30 Aug 2013 , 3:20pm
post #2 of 9

What size pans are you baking in?   Most bake in 2" pans...bake 2 of them, split and fill them, stack them for a 4" cake.    For a 3" cake...bake in a 3" pan adding the appropriate amount of batter.  I'm a little confused of your exact problem.

Relznik Posted 30 Aug 2013 , 3:46pm
post #3 of 9

What's your recipe for an 8" round vanilla sponge?


What tin do you bake in?


What temperature?

chocaholikk Posted 30 Aug 2013 , 7:32pm
post #4 of 9

[email protected] I bake the whole cake and then cut n fill. Rather than making 2 seperate ones and filling. Still the cakes are only 2 inches high.

SecretAgentCakeBaker Posted 30 Aug 2013 , 7:52pm
post #5 of 9

AA standard size cake pan is 2", so if your cakes are rising that high, that is correct. Most people make 2 of those to stack. Filling doesn't add all that much height.

If you only want to make one cake, you would need to get a 4" cake pan and put double the amount of batter that you put in the 2" pan.

kikiandkyle Posted 30 Aug 2013 , 8:49pm
post #6 of 9

AMost recipes are written to yield 2 2-inch high cakes (assuming your pans are 8-9 inches round), are you mixing up a standard batch, pouring it in a 3 or 4 inch high tin and it's not rising at all?

ddaigle Posted 30 Aug 2013 , 9:12pm
post #7 of 9

chocaholikk...I'm confused.   You are baking a cake...and it is 2" high.    That is how high it is supposed to be.    A 2" pan = a 2" cake...if you fill the batter up far enough.   You are getting what you should be getting.  What is it you are wanting?

AZCouture Posted 30 Aug 2013 , 9:25pm
post #8 of 9

AMost of us bake two pans for each tier of cake. So put two layers from those two pans together, with filling in between, and there's your 4 inches. I collar my pans so they rise even higher, and once I've filled and iced and fondanted, mine are usually 5" tall, or a wee bit shorter.

Relznik Posted 30 Aug 2013 , 10:06pm
post #9 of 9

In the UK, most decent cake tins are at least 3" tall.


The professional tins I have - a make called Invicta - are all at least 3" and some 3.5", and the largest tin I have is 4" tall.

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