2" Or 3" Depth Baking Pans

Baking By ShawnL Updated 13 Sep 2015 , 1:45pm by kakeladi

ShawnL Posted 13 Sep 2015 , 10:37am
post #1 of 3

I'm thinking of buying 3" depth cake pans instead of the usual 2". What are the pros and cons to buying type pan?

2 replies
julia1812 Posted 13 Sep 2015 , 1:34pm
post #2 of 3

Mine are almost all 3" but only for the simple reason that those are the only loose bottom ones they sell here. Otherwise I could do with a 2" easily as I never fill them up to 3" anyway - normally I guess 1.5". The other reason is that the 2" cake pans here haven't got straight sides and since I can't be bothered with  cutting the sides after baking ;)

kakeladi Posted 13 Sep 2015 , 1:45pm
post #3 of 3

This is really a rather hot issue:) Many use 3" but I never did. To me baking in 2"ers meant if there was any rise over the top it could be taken off right in the pan. I also feel 3" layers take more time and are more prone to underbaking in the middle. It really comes down to a personal decision I'm sure if you did a search on this subject you would find many threads that could give you more insight into it..

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