Originally Posted by Godiva
You can also go to www.kerekesequip.com
They have the cheapest good quality on-line pans so far...I've purchased from them before, but 2" highs...
Squirley, do your cakes cook well througout the middle? I've had the bad luck with a round 5" , 3" high pan...Top looks great, but center NEVER bakes well!!!
I have a cake for September that will be square and am in the process of ordering pans for it... What say you? 2 or 3" high?
I figure 3" would be best instead of having to bake twice the size, but am in fear of the above mentioned...
Funny you should mention that kiddo, the worst results I had were with the Crown aluminum 5 inch round 3 inch deep pan. Same problem. I thought it might be the pan itself. So I started using a bit less batter in it than was called for, haha, which was somewhere between the difference in the amounts for a 4 inch round and a six inch round based on the way the batter amounts graduate for the other sizes. Eventually I got good results. Bake this little pan at 350F for the time it should take and reduce oven to 325F if the cake is not done when you think it should be. That ended up working for me.
Oh yes, I am finding that many pans almost need to be seasoned, in that they need to be used once or twice before you start getting good results. I am finding that more and more as I started buying new pans recently.
My theory is that when you bake anything smaller than a 6 inch round and the sides are 3 inch deep, well your sides are getting too close to the size of the actual diameter of the cake pan and the cakes have a tough time supporting themselves in the rising process and it is harder to cook the centre.
Likely why all cake pans at one time were about 1 1/2 to 1 3/4 inches deep by 8 or 9 inches in diameter. Anything larger or deeper had the built in core like an angel food pan or bundt pan. The deeper square pans that folks used for fruit cakes and such had removable bottoms that you lined with greased paper. likely again to give the sides something to cling to. Folks put pans of water in the oven when cooking these and they reduced the heat too. These were the common sizes and likely based on the results produced. But we cake decorators like to push the limit so we have to adapt accordingly.
Hugs Squirrelly Cakes