So I bought the Wilton Decorator Preferred circle pan set of three, with 14, 10, and 6" pans at 3" high.

STUPID!!!!!!!!!!!!!!!!!!!!!! Wedding cakes are supposed to be FOUR inches high, so that was a waste of money! And I can't return them!

I should've just bought two sets of the 2"!!!!!! What should I do?! Suggestions?

Should I charge more because mine are higher or what?

Sell on E-Bay

sell em on Ebay and get new ones

Jinx! ha ha ha
I guess good ideas come in twos

They don't necessarily have to be 4 inches high. They can be whatever height you and the bride decide.

But should you want 4 inches, you can collar the pan with parchment paper and fill with batter to the very top of pan. Then once the cake is baked it rises to 4 inches.

OR

You still bake in them like a 2 inch pan, you don't put in all the batter. Just enough for 2inch high cakes. But then you'll need two sets.

If you torte them then add filling and frosting won't they be 4" high and you only have to bake one cake insteade of 2? Sorry just got back from night out typing is a littel off

I only use 3" cakes, I like them tall. If you use 3" cakes you ahve a different amount of servings - see Wilton servings. I almost never use 2" pans.

That's what I was just wondering; with the filling, will it reach four inches?

I hate the serving guides because most say that the 3" high and the 2" high give the same servings- NOT TRUE!

I almost exclusively use my 3" pans for cakes. I use the parchment collar and slightly overfill the pan, to guarantee the 3" height. Then I torte the cake into 1" layers. With the dams and filling inside, and the icing outside, it always comes to 4" tall. Fondant gives it an extra 1/8-1/4", depending on how thick I need to roll it.

Theresa

I didnt know about the collar.
I was just reading, thanks.

Yes, just line the inside of your pans with parchment paper all around the inside edge, spray with the pan release and go to town.

Between the cake and the filling and the icing you should be close to your 4 inches.

I myself particulary DO NOT care for mile high cakes!! they are a mess to eat..lol!

But good luck..you have several good suggestions posted already

I had read about the collar, but wouldn't the cake be uneven at the place where the collar is of excess heigth in comparison to the pan, and would it change the size of the cake at all circumference-wise?

I use to do 3" pans and switched to 2" for faster baking I still use my 3" pans just fill them as though they are 2" then all you will have to do is buy 1 set of 2" pans. It works for me. Actually what I end up doing is filling the 2" and making a smaller layer in the 3". I torte the 2" and put the smaller on top and its three layers it comes out to about 4" after the filling is added.

sorry late night...parchment paper inside like you would place the bake even strips on the outside!! ugh..sorry

I think that it really depends on the oven(s) you're using! At least for me, I've had better success using the 3" pans than the 2" ones in my ovens. I can't for the life of me figure out why that is the case, but the 3" just seems to bake more even than the 2"...