I made 4 short layers (1 1/4") in 2 seperate batches. I have one 2" pan and one 3" pan. Both pans are filled with the same batter and leveled equally. Each time the 3" pan has had some sinking in the center upon cooling and 2" pan remains nicely level. Is this a common problem with the 3" pans?
It's not just me!! I have 2 10x2" pans and one 10x3" pan - I wanted to do 3 thinner layers for a cake, so there would be more filling. The 3" pan sank a little in the middle - not HORRIBLE, but not great either! I'm wondering if it's because it wasn't as full? Maybe it affected how it cooked.
I am using the same size pans, renaejrk - 10" squares! They are both the Wilton Decorator Preferred pans so the material the pans are made from should be the same. I stagger them in the oven so that there is air circulating around them. I wouldn't have thought anything of the first one sinking a little, but when it happened again on the 3" and not the 2", I started to wonder! The last layer I did as only 1 pan - of course the 2" pan and it came out perfectly. I think I will have to invest in another 2" pan for the next 18 layers I need to bake! I just wondered if it had something to do with the air not circulating as closely over the batter that it doesn't set as well? I'm always interested in the technical reason for things!
Quote by @%username% on %date%
%body%