Hi I am sorry to bother all of you again. Here is one more of my questions I was told it would be a good idea to line my cake pan with foil for more cake volume. If I were to do this Can I spread Wilton's Cake Release on the foil? Thanks so much

Do you mean Collaring a cake pan? Parchment would be perfect for that.

Here are the instructions.

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

I have used this method. You don't need to grease the parchment, just the pan so the parchment will stay in place.

If that is not what you wanted to know, maybe you could be more specific...

Thanks for the info Leta. I was told to put the batter on aluminum foil. Can you please tell me what size pan you used for the first cake in your album? It looks beautiful I would love to bake a cake that is that high. I am just begining so any tips are greatly appreciated. Thank you

The White with blue communion cake?

That is a quarter sheet cake. It's not even a professional pan. Just a 9x13 cake pan.

I use the method found in the book The whimsical bakehouse. (you may be able to check it out frojm the library) I bake 2/3 of the batter in a pan, then 1/3 in another pan. (I actually used the same pan, so I baked twice) Then I take the 2/3 cake and cut it into 2 layers. Now I have 3 layers.

I usually fill the layers with some filling that is thick. First I pipe a dam around the edges of the bottom layer so the filling stays in. Then add the filling and do the next layer the same and the third layer of cake on top. Then Ice as usual. I try to get 4" layers. When I first started out, my layers were about 3 and 1/4 inch. After a few cakes, I got a better feel for it.

If it is a small pan (6-10" rnd) sometimes I bake it high and then just torte it to make 3 layers. If a cake is bigger than 8" use a flower nail turned upside down in the middle to draw the heat to the middle of the cake. Also bake at 325 so the sides don't get too done before the cake has had time to rise to the full height.

If you can get 3" high pans that is great. If you have 2" pans you can collar them, but don't fill the batter past the top of the sides.

Hope that's not too much information. Hope it helps!

Thank you very much Leta. The pan I will be using is a simple 9X13 Wilton pan. Your advice will be very helpful. Thanks so much. Elsa