I am getting ready to make my first big wedding cake! But when I tort the layers in my 2in pan, the layers are really wimpy. I was thinking of investing in 3in pans, thinking that would make the layers thicker. Any thoughts before I go invest the money? I have always used Wilton pans but now would be the time to change. Any suggestions?
Congrats on the wedding cake!
Are you using two layers per tier? For special occasion cakes, i use two 2" layers torted, and i usually get 4 to 4 1/2 inches in height when it's done.
2 or 3" pans is a personal preference. I prefer 2" pans, but i'm slowly replacing my Wilton pans with Magic Line - what a difference!
I've only made one wedding cake, but I used 2" pans and torted. That made each tier 4 layers thick. Once you get the cake together it will be plenty big enough with the 2" pans.
I torte most all of my cakes with the 2" pans and I think they look fine. Hope this helps.
Cindy
Thanks for the ideas. I think one of the problems is I am not putting enough batter in the pans. I am going to try to slightly increase the amount of batter that I use and I bet that will help! Has anyone else tried the Magic Line pans? I am still considering slowly investing in some new pans! Thanks so much, the amount of help on here is AMAZING!!!!!!
MAGIC LINE MAGIC LINE MAGIC LINE!!!!!!!
They are the only pans I use. Well, okay I have one 9 inch pan from like Walmart 
BUT all the others are 3" Magic line and I LOVE the heighth! It makes torting so much easier. Baking takes a little longer but thats okay because the are really great! If you look in my pics at the little six inch cake with pink and brown flowers, that is using a 3" debth pan with only one torted layer. Nice nice heigth. The cake with the red ribbon and the one with the snowflakes however I wanted TALL so I used a 3" debth cake ONTOP of a 2" debth cake each one torted once. So that cake was very tall. 
I am defintly going to start going in that direction. Hey I figure if I am going to get some new pans away, why not try something new! Thank for the tips!!
after slicing the cakes use cardboard cake circles the size of the cake or larger to pick up and maneuver the torted layers around...
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