Is it better to use a 3in or 2in deep pan.?
This is completely a personal preference thing. The "better" does not apply to how well the cake would bake, but would refer to what's best for your own application. Some people like the 2" pans, so they can trim the cake right at the top of the pan and have nice 2" layers. Some people like the 3" pans because they can get a little higher cake and split that, getting about 1.5" layers. Still others will split whatever comes out and use any height, and some don't tort at all. So it's completely up to what you prefer, how you will use your layers, and so on.
Personally, I like a 3" because it just adds a little but more versatility. If I want a small layer, I can add less batter. But if want the option of a higher layer, or more torts, I have it
i had a hodge podge of cake pans for the 1st 20 years just acquiring them as i went along like most peeps then had a house fire and they all went up in soot -- i replaced with all 3" pans just because i really like them but it's just a personal preference -- 3" pans can only be filled half full for most applications -- 2" pans can be filled up to about 2/3 full which is almost the same amount even though you'd think you should put less in there --
what's cool about 2" pans is you can take a cake knife and just level the cake easy peasy presto change-o just running the knife across the top --
there's no wrong cake pan -- i love 'em all
Yeah, I'm with K8, I'd go with whichever is the best deal :)
Honestly I like 2 inch deep pans simply because I use three 1.5 inch thick layers per cake and would rather bake three separate layers rather than splitting a thick layer....to me it's hard to bake my recipes in three inch layers without them getting quite brown and somewhat dry.
I have bought lots of magic line pans over the years, but lately I've bought two inch deep aluminum pizza pans from http://www.webrestaurantstore.com they're great....and inexpensive. Cakes bake nice and even with very light crusts....I never liked the thought of trimming the sides of my cakes like some do.....just my take on things.
If you are from the UK or places where fruit cake is popular, then you will probably prefer 3" high pans (the traditional pan height for fruit cakes). In the USA, the unofficial standard is 2" high pans. This is probably because, A) we don't eat much fruit cake, and B) the "traditional" wedding cake for 50+ years consisted of two, 2" high layers, with a thin smear of buttercream or fruit filling (like raspberry) in the middle.
When I started out as a know-nothing-newbie, I purchased the Wilton pan sets from Michaels craft store, using the 50% off coupons when they were available. I purchased 2 of each of these sets: round, petal, heart, hexagon, oval sets (I always buy 2 of each set/size to reduce time spent baking/cleaning). Very quickly I discovered that I use my 8" and 10" round Wilton 2" high Performance pans about 95% of the time. I barely touch the other ones, and most have not been unwrapped since I bought them. Oh well......
Do NOT buy Wilton square or rectangle pans!!!!!! Buy Magic Line or Fat Daddios square/rectangle pans only.
My 2" high Wilton pans bake just fine and I do not feel the need to replace with Magic Line since I hobby bake. However, if I were starting out: Magic Line only. I'd recommend starting out with two each of the 8"x2" round and two each of the 10"x2" round Magic Line pans.
I have two recipes that I bake a LOT that rise above the pan a full inch while baking, then cool to a level 2" high layer. Currently I use the parchment paper collar method on these to accommodate the rise. It's not enough bother to purchase 3" high pans in the 8" and 10" because that would be just one more thing I have to put up and find the next time.
I got rid of all my 2", which felt useless to me, and got all new 3" pans. Wish I'd never even wasted my money on 2" ones.
Thank you I really appreciate the advice given. I'm 15 and its not as easy as I thought it would be.
@Dee0024 Nothing ever is! The good news is that because you're young and here you are getting a great start with your baking/decorating education. By the time you're 18 you'll be miles ahead of anyone else your age and you will not have wasted money on junk you don't need or doesn't work - *cough coughcakepoprollercough cough*.
Lol! thank you. Its incorporated into my school work (home schooled). It is sooo fun I get a rush when doing it. I also know that everything isn't fun and games especially when you want to turn this into a career. I'm taking a Internet entrepreneur class and a business planing class to kinda help me as I get older. I just want people to think of my novelty cake, cookies (ect.) to be out of this world. That I take my career seriously even though it's really fun for me. I just cant wait!
I wanted to pop in and say that you should check out your local discount store (Ross, Marshalls) if you have them near you. I bought some Fat Daddios pans for really cheap ($6), plus I scored a Silpat mat for under $20! :)
That sounds like a really good price. I was picking up a set from Global Sugar Art and it was 100 something dollars!? I was told that they were good quality pans so I thought that price reasonable.
I looked but the ones that are that price look like they dont have a bottom.