Should I Collar The Pan Or Buy Two New Ones?
Decorating By alanahodgson Updated 24 Jul 2007 , 11:51pm by alanahodgson
I am making a cake that will be three stacked tiers 6, 8, and 10. I have two 6" and two 8" pans. The only 10" pan I have is a springform. I was going to go buy two 10" pans and then I thought maybe I could collar the springform pan, pour my entire recipe (enough for 2 10" pans) in there and then just torte the thing. I guess I'm wondering if the springform pan is a good idea in the first place, and then what if my batter is higher than the side of the pan(3"tall). Will the collar support the batter? Any advice would be highly appreciated.
Ok, if I bake in the springform twice, do only make half the recipe at a time or can one half sit while the first half bakes?
I am making a cake that will be three stacked tiers 6, 8, and 10. I have two 6" and two 8" pans. The only 10" pan I have is a springform. I was going to go buy two 10" pans and then I thought maybe I could collar the springform pan, pour my entire recipe (enough for 2 10" pans) in there and then just torte the thing. I guess I'm wondering if the springform pan is a good idea in the first place, and then what if my batter is higher than the side of the pan(3"tall). Will the collar support the batter? Any advice would be highly appreciated.
what about making 1 recipe and baking 1 10" layer and 1 6" layer , then repeating.
Make 1/2 the recipe at a time. Otherwise the baking soda and/or powder loses its effectiveness and the cake will not rise correctly.
Hobby Lobby has a 40% off coupon online--- it might be easier to get 1 or 2 10" pans. Especially if you are going to make another cake like this in the future.
jmt714,
that's a good idea except that the 8" and 6"will be a different flavor.
LGL,
unfortunately there is no Hobby Lobby in my area 
Thanks for your suggestions. I'll see how much the pans are. If they're too much I'll probably just bake one layer at a time in my springform, as KoryAK suggested.
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