Molly2 Posted 15 Apr 2014 , 10:28pm
post #1 of

When using these pans is this for one layer  cakes or do you level, tort and fill I have ordered  the pans but really don't know how to use them any help is appreciated

 

 

Molly2

12 replies
Molly2 Posted 19 Apr 2014 , 1:26am
post #2 of

AAnybody???

MBalaska Posted 19 Apr 2014 , 1:43am
post #3 of

I have one that I use for making hamburger bun tops........


{Now that I've learned so many cool methods from good decorators here, I could probably manage to get the icing smoother.  This is all buttercream except the pickles.}

Molly2 Posted 19 Apr 2014 , 5:44am
post #4 of

AI am making a tiered cake and t didn't know if you double layer you cake using this pan or tort and filled it I'm not sure but thank you for your help

Molly2

morganchampagne Posted 19 Apr 2014 , 6:31am
post #5 of

AIf the pans are 2" high. Then you would use 2 pans to make a tier. Stacked it would be about 4" high

MBalaska Posted 19 Apr 2014 , 7:04am
post #6 of

Oops, Just saw that your title states that you are using a 3 inch tall pan.  Mine is only 2 inches tall.

You could easily torte it twice and put lots of filling in it and it could ultimately be 4 to 4 1/2 inches tall.

DeliciousDesserts Posted 19 Apr 2014 , 11:40am
post #7 of

ALots of people do this differently.

I personally bake 2" high cakes in 3" pans. I then torte these to 1". My tiers are 4 - 1" layers.

Some people will stack 2-2" layers. To me, that's too much cake to frosting ratio.

Others will bake 3" cakes and torte and level those.

What ratio of cake to frosting do you like? What tier height do you like?

JanJess Posted 19 Apr 2014 , 12:15pm
post #8 of

AI have the same set of pans. Just be sure to use a heating core if you plan on filling them otherwise they won't bake properly. I just split the one layer. Good luck :-)

Mimimakescakes Posted 19 Apr 2014 , 12:26pm
post #9 of

I use them all the time , I tort them into 3 one inch layers . and end up with usually a four-five inch tier. 

morganchampagne Posted 19 Apr 2014 , 1:40pm

AI use 3 layers around 1.5" tall so my tiers are closer to 5" than 4, just to give you an idea of the different ways people do it

Molly2 Posted 20 Apr 2014 , 10:01pm

Thank you I'm making a 2 tier Minnie Mouse cake the bottom will be a 10 inch round I made a 10 inch round cake using one cake mix (practicing with these pans) just trying to get the idea as to how much mix each tier would make it was very thin layer I will be using a 10 and 8 inch pans any ideas on the amount of cake mix used for this size pans? Thank  you in advance for any help

 

 

claugh316 Posted 2 May 2014 , 4:10pm

Hi I got  this info. from wilton.com

 

 

Wilton Home : Cakes : Making Cakes : Party Cake Baking and Cutting Guide - 2 in. Deep Pans

Party Cake Baking Time and Batter Amounts - 2 in. Deep Pans

The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.

Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.

Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.

Serving amounts are based on party-sized portions of approximately 1.5 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.

The number of servings listed are intended as a guide only and offer a small portion. If portions larger than 1 1/2”x2” are served, then you will have less servings than the chart indicates.

Pan Shape Size Number of Servings
(2 Layers) Cups Batter
1 Layer, 2 in. Baking
Temperature Baking Time
Minutes Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake Round 6"
7"
8"
9"
10"
12"
14"
16" 12
16
20
24
28
40
63
77 2
2-1/2
3-1/2
5-1/2
6
7-1/2
10
15 350°
350°
350°
350°
350°
350°
325°
325° 25 - 30
30 - 35
30 - 35
30 - 35
35 - 40
35 - 40
50 - 55
55 - 60 3
3 1/2
4
4 1/2
5
6
7 1/2
9 Sheet 7 x 11"
9 x 13"
11 x 15"
12 x 18"
14 x 22" 28
45
60
72
98 5-1/2
7
11
14
16 350°
350°
325°
325°
325° 30 - 35
35 - 40
35 - 40
40 - 45
45 - 50 5
6
8
10
12 Square 6"
8"
10"
12"
14"
16" 12
20
30
48
63
80 2
4
6
10
13-1/2
15-1/2 350°
350°
350°
350°
325°
325° 25 - 30
35 - 40
35 - 40
40 - 45
45 - 50
50 - 55 3 1/2
4 1/2
6
7 1/2
9 1/2
11 Heart 6"
8"
9"
10"
12"
14"
15"
16" 8
18
20
24
34
48
50
64 1-1/2
3-1/2
4
5
8
10
11
12 1/2 350°
350°
350°
350°
325°
325°
325°
325° 25 - 30
30 - 35
30 - 35
30 - 35
45 - 50
45 - 50
40 - 45
40 - 45 3 1/2
4 1/2
6
8 1/2
9
10
11
12 Petal 6"
9"
12"
15" 6
14
38
48 1-1/2
3-1/2
7
12 350°
350°
350°
325° 25 - 30
35 - 40
35 - 40
50 - 55 4
6
9
11 Hexagon 6"
9"
12"
15" 10
20
34
48 1-3/4
3-1/2
6
11 350°
350°
350°
325° 30 - 35
35 - 40
40 - 45
40 - 45 3
5
6
9 Oval 7-3/4 x 5-5/8"
10-3/4 x 7-7/8"
13 x 9-7/8"
16 x 12-3/8" 9
20
30
44 2-1/2
5
8
11 350°
350°
350°
325° 25 - 30
25 - 30
35 - 40
40 - 45 3
4
5 1/2
7 1/2 Paisley 9 x 6"
12-3/4 x 9"
17 x 12" 9
28
40 3
7
10-1/2 350°
350°
325° 35 - 40
45 - 50
55 - 60 5
6
8 Diamond 10-1/4 x 7-1/3"
15 x 11"
19-1/4 x 14-1/4" 12
20
42 3-1/4
7-1/4
13-1/4 350°
350°
350° 20 - 25
40 - 45
65 - 70 2-1/2
5
8 Pillow 6-3/4 x 6-3/4"
10 x 10"
13-1/4 x 13-1/4" 13
30
64 5
11
19 350°
350°
350° 33 - 38
34 - 39
42 -47 3
6-1/2
9-1/2 Note: For pans 10 inches and larger, use a heating core when baking. Use 2 cores for 18 inch pans.

Molly2 Posted 3 May 2014 , 3:25pm

Thank you for  all of this information it  helps me really helps me and I really appreciate it  ;-D

 

Molly2

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