AI'm a hobby baker, baking a wedding cake for my aunt. I purchased a set of square pans the largest being 12 in. My problem is they are 4 inch deep pans. Rookie mistake to not notice the depth of the pans when buying them :/ I'm worried that my cake will not cook evenly in that deep of a pan! Would it turn out ok to fill the pans about half? Try to use it as a 2 inch pan? Or would it be best to buy some flower nails? Any help would be greatly appreciated!

I found this actually: 

http://cakecentral.com/t/735225/4-inch-deep-round-pans-baking-time

AOh geez! Should have checked the archives a little harder ;). Any downside to filling the pan about half to make a 2 inch? That's the method in leaning toward, seems less complicated.

I don't see why there should be a down side to doing it only 2 inches...seems like that would work well.

My first thought is; anyway to return the pans?  If not what you can do is take a measuring cup and a 2" high pan, if you have any, and pour water into it to come up about 3/4 of the way. Keep track of how much was poured in and that is how much batter you will pour into the 4" pans.  No heating core or upside down flour nail.  Good Luck to you!!! 

AI always bake in 3" pans, but I only bake 2" layers. The come out nice and full and very level. I use a flower nail type heating core by At eco in every layer and bake at 325F.

AI followed your advice and they came out great cakegrandma! Thank you!!

You're so welcome.  Did you return the pans or measure.

AMeasured! I bought the pans on sale, no return :/ they worked fine though