OK- seems as if when I bake one box mix and split it between two 8x2" tins I get 1.5" layers (which turn out to be 1" when I level). But when I dump the whole thing in an 8x3" tin I get about 2.5" and not as much needs to come off when leveling. I tend to do one 3" and torte and fill instead of stacking two 2" with filling. This seems too easy. Am I missing something? Is there a reason to do two intead of one? Thanks!
a lot of people prefer the 3 inch pans. i however, am not one of them. i like 4 inch tall cakes, so i bake 2 two inch cakes. these bake just below 2 inches usually, and i don't cut off the tops to level them. a trick i learned here is to get a clean tea towel and press down on the tops when they come out of hte oven. it flattens it, but i keep most of the height. after i torte each layer in two, and fill it (4 layers of cake and 3 layers of filling) its a nice 4-4.5 inches tall. i can never achieve this height with a 3 inch pan. instead i get a 3.5 inch cake.
hmmm.... I think I'll try that. You can do it all with one box mix?
yes, but i like to add a pudding mix, extra egg, and sub some liquid coffee creamer for part of the water. the extra egg and pudding adds a little more batter to work with, and yields a more moist cake. (im no baking scientist, but i think the extra egg also helps it rise higher)
alright- stupid question- are you adding the pudding already made- or just the powder?... duh. I like the consistency of just the plain box mixes so far- but could always get better...and more batter would be great!
I agree....I have never tried the 3" pans but I know I wouldn't get the height that I would with 2 2" cakes. I usually use the extender recipe which gives me more batter and sometimes even add the pudding and extra egg to that as well. I also torte and fill each layer most of the time. With this recipe I usually get enough batter to make a nice tall 10" round cake.....that everyone loves!
alright- stupid question- are you adding the pudding already made- or just the powder?... duh. I like the consistency of just the plain box mixes so far- but could always get better...and more batter would be great!
not stupid at all!! i had the exact same question when someone mentioned that to me, LOL. just the powdered mix, NOT already made pudding. i like boxed mixes too, give this a try, i think you'll really like it! i was amazed at how moist it is. and you can play with different flavors. a plain box white cake can handle any pudding flavor, vanilla, lemon, strawberry, etc. the coffee creamer enhances the flavor too, and those come in tons of varieties. the combinations of sublte flavors is endless!
When I started investing in pans I had to decide between 2" or 3".... I went with the 2 inch because I can level in the pan and they are always perfectly sized...also, I was concerned about the cakes not baking in the middle on the 3 inches...well, that and the price.
So I guess that makes me a cheap chicken.....lol 
I too also had to decide when investing in pans what size to go with but I chose the 3". Many Fellow CC'er pointed out to me that I could make 2" AND 3" cakes with the 3" inch deep pans but it would be much harder to make a 3" with a 2" pan. And of course that made so much sense to me and it works out great. Now I have the choice of making either with just one pan.
I too also had to decide when investing in pans what size to go with but I chose the 3". Many Fellow CC'er pointed out to me that I could make 2" AND 3" cakes with the 3" inch deep pans but it would be much harder to make a 3" with a 2" pan. And of course that made so much sense to me and it works out great. Now I have the choice of making either with just one pan.
I completely agree! I buy the 3" pans for this same reason. If I'm baking it for the 3" height, I just put a flower nail in the bottom of the pan and I don't have any trouble with the center baking.
When I bake in the 3" pan, I tort the cake twice (making 3 cake layers) and I get a nice height (never actually measured to make sure it's 4" high). The bottom tier in my bridal shower cake is made in a 3" square pan.
well- YAH- now that you put it that way- I could make a shallower cake in a bigger pan- didn't even think of that. I'm just now investing in the pans- got quite a few from relatives- but want to buy some different sizes. Just trying to decide.... Thanks to everyone for their great ideas!!
I too also had to decide when investing in pans what size to go with but I chose the 3". Many Fellow CC'er pointed out to me that I could make 2" AND 3" cakes with the 3" inch deep pans but it would be much harder to make a 3" with a 2" pan. And of course that made so much sense to me and it works out great. Now I have the choice of making either with just one pan.
drat...... 
Quote by @%username% on %date%
%body%