Cake Pans With 3 1/2" Sides Vs 2" Sides?
Decorating By laughmuch Updated 23 Jul 2007 , 8:27pm by laughmuch
I've always used cake pans with 2" sides. I'll be baking a cake for a friend and she supplied me with a 14" pan with 3-1/2" sides. What do I need to know to use this deeper pan? How much batter do I use? Do I need to lower the oven temp a little? When you use these deeper pans, do you cut the layers in half before icing? I'm assuming it's not a good idea to just pretend the sides are 2" and forget the difference? LOL!!! 
Thanks for any help! Donna
IF you try to bake that large of a pan all the way full it is going to take you a day and a half and the edges will prob be dry before the middle is done. You certainly do't have to fill it to the top, you can use it just like it was a 2" pan. If you do decide to go all the way make sure you use heating cores/flower nails, etc... and do lower your oven temp.
Lower you oven temp to 325. Using the heat cores will help distribute the heat for even baking. Most people will treat the taller pans as if it were 2 layers. You can split the layer, fill and it should get you close to a 4 inch cake. I would not fill anymore then 2/3 full, or it will take forever to bake. And as always check the center for doneness, because it will take longer to bake, maybe as much as 55-60 minutes., total. time.
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