I have to bake a cake using a 10 x 2 inch pan. I only have one pan. I was wondering if it would be possible for me to use the technique of collaring the pan (see article on cake central) but it is where you wrap parchment paper around the pan to make it taller for anyone that does not know. If I did this and made the pan 3 inches high how long would I have to bake the cake? Can I do this with this size pan? Thanks Jen
I am assuming that when you say a 10x2 inch pan you mean a 10" round that is 2"high.
In my opinion, if you pan on torting the cake and are wanting it to be tall, you should bake twice. Bake a single 10" cake and let it set to cool while baking another 10" cake in the same pan. After they are both cool then you can tort them and stack one on top of the other.
I would be afraid of the parchament paper falling or the batter seeping out the edges on a cake of this size. But I dont know for sure sees how I have never tried that techinque.
I have collared my pans before. You can't overfill with batter. The top of the pan is the highest you can fill, then it rises over the top of the pan. I would use a heating core/flower nail to make sure the cake cooked in the center. I would only bake them 5-10minutes before I at least looked at them to see if they were done.
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