So I have a question, I'm an at home baker striving to do "BIG" things LOL.
Anyway I usually bake my cakes in the wilton pans or equalvent and as you know those are about 2" deep I then usually tort that 2" cake and then cut it down the middle and fill etc etc. anyway I've been watching some classes on craftsy.com and noticed on one class that the instructor had 1" cakes all nice and even. She mentioned that that's how she bakes them. Now I my question is... Does anyone else do that and if so what pans do you use? are they the ones you can get that look like cookie pans but labeled as Full sheet and 1/2 sheet?
Any info would help.
Some people do use sheet pans, and large cutters to cut out their layers, others just use less batter in the pan to get a 1" layer.
It takes a bit of experimenting to figure out how much batter to use to get them perfect is all.
Personally, I prefer to bake a higher cake, and tort/level it. If I didn't have an Agbay, I would probably consider baking thinner layers though.