I want to make my daughter a 3 tiered b-day cake, with the top tier being the smash cake (using a deep 6" pan). When I am baking in a deeper pan should I lower the temp and cook it a little bit longer, or just bake as normal? I wasn't sure how the depth of the pan would affect the cooking time.
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projectqueen
Posted 27 Jun 2006 , 5:38am
post #3 of 3
I love the 6" round pan done 3" deep. It makes a perfect little cake. I fill mine pretty full (at least 2/3) and cook at 325 for a bit longer than directions (10-15 minutes longer - keep checking). I also use an inverted flower nail in the middle to conduct the heat to the center of the cake.
I got the flower nail trick from cc and it really works!
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