I prefer the 3 in pans......simply because you can always put less batter for shorter layers. Increasing the depth would require collaring which isn't always easy (for me). What type pan? Round, square, sheet?
ok - color me an idiot...I just went and measured! Most of my pans are 2". I do have a few that are 3" and it's the few that I don't use......so embarrassed. I officially change my answer, I do prefer the 2" pans. My 3" pans are about 20 years old magicline (given to me). for layer cakes, I prefer my plain jane $2 pans from DG. All others are wilton. Good luck.
I have mostly 3 inch pans. I like to bake in one pan and then torte it, but it does take longer than when I use my 2 inch pans.
I like the 2" pans as I had so many problems with the 3" when I bought them ! For a while, none of my cakes were cooking in the middle despite a heating core and different temperatures. I decided to stop trying to bake a single cake, and now put in only 1" of batter in each pan instead and it cooks perfectly every time. I wish I had bought the 2" pans and saved some money.
Diane
For layer cakes, 2in pans. For rich fruit cakes the 3in pans are perfect - also any Debbie Brown designs are made using 3in deep pans.
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