3" Pans.... Do We Make 2 Layers?? Confused About Cake H
Decorating By CakeDiva73 Updated 9 Sep 2006 , 4:25am by Sweetcakes23
So I like to make the cakes in 2" deep pans and level in the pan, making a cake that is approx. 4 1/2" high (w/ filling/frosting) but some of the fancy wedding cakes really look higher than 4.5"..... is it possible that they made double layers with the 3" pans? And if so, is that correct?
That seems like a very, very tall cake... like hanging-over-the-plate-when-you-cut-it tall 
thanks
So I like to make the cakes in 2" deep pans and level in the pan, making a cake that is approx. 4 1/2" high (w/ filling/frosting) but some of the fancy wedding cakes really look higher than 4.5"..... is it possible that they made double layers with the 3" pans? And if so, is that correct?
That seems like a very, very tall cake... like hanging-over-the-plate-when-you-cut-it tall
thanks
Hi there
I bake all my cakes in 3 inch tall pans, but i collar the pan with baking paper so it raises a little over the pan. When i tort and fill the cake they certainly reach over 4 inches tall. Well most do anyway ; )
Nati
I agree that some of the wedding cakes do look pretty tall. I've seen notes with some saying they were made with more than the usual two layers per tier. I think it looks very nice inmost cases though. Makes me wonder if it isn't just torting the tiers that sometomes just makes them taller.
Well my Mom had told me she wanted to know what I wanted for Christmas and I want to get some cake pans.... I ordered a 2" deep square set in 4.5", 7", 9", & 12" and all the other pans I have are 2" deep so I was wondering if there was any need for me to have 3" deep pans. It sounds like the advantage is one bake per tier rather than 2 but I am trying to get a system where they are all roughly the same height...
I should have just told her I wanted an airbrush, an edible ink printer and Kopykake projector! 
j/k I think I will have to wait for the Lotto to get those items!
So, if I understand you guys correctly, If I baked the wedding cake tiers in a 3" pan, I could just tort that layer instead of baking 2 layers?
Are most of you baking two layers on your cakes and just putting a filling between the layers? I'm curious.....thanks for sharing!
I think if you use a 3" you torte it into thirds so you have 3 layers of cake and 2 layers of filling. I also like the height I get using 2 cakes that are each 2"... then I torte each one and fill because I like the 4 layer thing and I have trouble when I just put filling in between each cake....like the cake is too heavy and squishes the filling out the side 
Magic Line or Parrish's rock! The "other" brand pales in comparison....
ok, I'm still wondering...do you make 2 layers of 3" each? That would make a really tall cake..... right?
Ok, you had me doubting myself, so I went and measured my pans again. I have a set of round pans for the tiered wedding cake that I ordered, but I didn't realize that my 14, 16 & 18" pans are 3" deep and the 12,10, 8 and 6" pans are only 2" deep! I never even caught that! Would they send sets like that? I got them from Wilton.
Anyway that explains why my larger layers were so tall. But, you can see the wedding cake I made with them in my photos. I just leveled them evenly.
But, I think I will do what you do next time and bake only one layer in 3" pans, nice and tall and just torte it a few times. I like the idea of more fillings anyway.
I feel so stupid not noticing that difference in pan depths!!
Sorry, I still didn't answer your question....yes, on that wedding cake, I did bake two layers in those pans, but I only filled them 1/2 deep. And, then I leveled them so they all were the same. Check the picture in my photos.
Thank you! BTW, your cakes are perfectly balanced in size and height so I think you were on the right track the whole time.... someone here said they use double 2" cakes on the bottom and 1 layer of 3" torted 3 X for the top tier, to balance it, they said. I couldn't visualize it until I saw your cakes and now I understand! Beautiful work
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