Collaring A Cake Pan With A Pie Pan?!

Baking By emarcomd Updated 9 Dec 2015 , 4:36pm by ropalma

emarcomd Posted 7 Dec 2015 , 9:20pm
post #1 of 6

So, I'm making my first pizza cake.  Not a cake that looks like a pizza, but this thing:

I need a 4" tall pans but only have 3" tall pans.

I would collar them with parchment, but I'm worried that parchment won't be sturdy enough.

With a collared cake, the raw batter doesn't go higher than the pan -- just as it rises.

But in this case, I actually need to stack the dough layers higher than the pan, before it goes in the oven.

So, I'm thinking I need something sturdier.

i was thinking of cutting into strips one or two of those disposable tins used for baking pies, and using that to collar the cake pans instead.

Can anyone see a problem with that? I'm especially worried about it's conductivity, if it will be hot enough.


5 replies
-K8memphis Posted 7 Dec 2015 , 9:54pm
post #2 of 6

no you'll be fine collaring with parchment, a double layer -- because the collar will hold itself up because it only sticks up the extra inch -- it's still a full 4" tall but most of it is lining the pan -- no it will hold fine for you -- don't worry --  perfectly fine to have the food go higher than the pan edges in this case -- you got this --  

it's a few too many calories for me with the extra crusts but wow that pizza cake looks great! i saw some delicious looking pizza muffins too made with frozen bread dough lemme see if i can find them ...

i think i saved it on my tablet not on here well anyway it was something like this but just buying the frozen bread dough and using that

oh wow here's an idea with rolling it like cinnamon rolls:

anyhow tons of great juicy delicious recipes

you'll be fine with a parchment collar

*Last edited by -K8memphis on 7 Dec 2015 , 10:02pm
emarcomd Posted 8 Dec 2015 , 12:41am
post #3 of 6

Thank you so much!     This is a big help!   I'll go with the parchment paper and check out both of those links of yours!


ropalma Posted 9 Dec 2015 , 3:14pm
post #4 of 6

I have made this cake.  The parchment will be fine since.  I used a glass container that is used for souffles since the sides were tall enough.  So you do not need to use a cake pan,

emarcomd Posted 9 Dec 2015 , 3:40pm
post #5 of 6

Thanks ropalma!

how did it work out?  Do you have any tips?   I'm using the pillsbury recipe, but with real pizza dough.  (I was going to say "homemade" but I bought it from a pizza shop.)

ropalma Posted 9 Dec 2015 , 4:36pm
post #6 of 6

I just found pressing the dough up the sides a bit messy because the dough kept sticking to my hands but outside of that it was very simple to layer the rest.

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