I know this is a weird question and probably simple, but when I bake off a regular from scratch vanilla or chocolate cake and bake them off in two rounds, they turn out only to the level to the top of the round cake pan, which isn't very tall. I see some cakes on here that are like at least 4-5" high! Do you just put one batter in one round to make it taller? Like the wedding cakes? You don't have like 5 layers of rounds in there do you? I don't want to overflow the round pan if I bake off the whole batch of cake in one round, either.

Just needing to know the secret! Ha! Thanks a lot!!

P.S. I use the from-scratch recipes from Magnolia Bakery for their vanilla cake, which I've had the most success with in taste and texture.

Hi countrycook,

Welcome to cake Central...very addicting site

What is height of your pans?

When you torte your cakes, that will give them height also.

Try collaring your pans and add more batter. The collaring will stop the cake from over flowing and give you nice soft edges.

Colette uses a cake board when the cakes get too high. I wouldn't go more than 3 layers of filling before you start taking a risk.

I'm thinking it's a 2" height for the pan, maybe less. It's almost like a pie pan! LOL. How do you collar the edges?

Here is a link to the article regarding collaring pans:

http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html

Welcome to Cakecentral!!

I use a 3" pan for my cakes and then torte which is a tall cake. Here is the link for collaring pans

http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html?osCsid=33c571be9d373d7374315960874aeff3

Great idea! Thanks! I will do that, then. I'm making a chocolate cake tonight and might just try doing that, then.

Hi countrycook~ I haven't tried the collaring, but my cakes are nice and tall. Like someone mentioned, torting will give you some height, but it sounds to me like you don't have enough batter. I would try doubling my receipe and baking 3 rounds instead of two. You could either have 3 layers, or freeze the extra. I use enhanced box mixes alot, adding extra eggs and oil, and I have plenty of batter to make a nice tall cake (which I might torte-or not). GOOD LUCK!

Cool, now what is torting?

For wedding cakes I just bake 2 cakes that are 2" tall. Then you can torte them if you wish, or not. You end up with a tall cake of about 4-5 inches depending on the filling and if you torted or not. This is the most common practice for wedding cakes I believe.

I have never collared a pan before so I can't say anything about that.

Cutting the layer in half and filling it with buttercream or a filling.

countrycook,

Sorry that I didn't add the directions for collaring or torting

Yummy! What could be better than more frosting in the middle of the cake! LOL!! Thanks so much for the techniques to help with this! I will definitely be practicing these tonight! I'm not sure if I have parchment paper so might have to wait until I get to the store for that this weekend, but I think I'll try the torting, though. We are getting a snow storm here in Iowa today so I don't want to venture out in it! LOL!

Just an FYI - scratch cakes will not rise as high as a cake that starts from a mix. Either just add more batter to the pan and bake a little longer, or make an extra layer.

That's what I thought, too. From scratch cakes are a little heavier. I might be better off just putting the whole batch in one pan and it will probably equal out to normal size!

I think everything from scratch is a little heavier, come to think of it! My husband was just commenting last night how my from-scratch biscuits are heavier than the store-bought ones (but I think the from-scratch ones are so easy to put together and bake up and less expensive!). My mom ruined it for me, she would always buy the cheapy biscuits from a can and burn them on the bottom and we would still have to eat them! UCK!!! So now, I have no desire for the canned ones because I can't get that taste out of my mouth! LOL Poor mom!

I just collared my pans for the first time about 2 weeks ago and loved the results. Someone posted the tip to put just a dab of batter on the paper so it will stick to the pan and the paper when it is wrapped around and it worked great!

i did that for the first time the other day..it works wonders!!! especially if you add the cake extender recipe!

Isn't it great...no more crumbs in the corners

I also line my bottom

What is cake extender recipe? I'm curious.

I collared a pan for the first time last week and it was so easy to do & gave a nice high cake. Just make sure you bake it at lower heat & for a longer time so it bakes evenly! I used the instructions from this site that have already had the link posted by others.

Cake mix extender recipes make the batter fill the pans fuller so you have a bigger cake from the mix. They are wonderful and work perfectly! Just do a search on here and they will come right up for you! (you basically add more ingredients to a cake mix - sour cream, eggs, flour sugar etc.)