I am totally used to using two 2" cake pans but at GSA, they only offer the contour pans in a 3" depth, so how do I use this if I still want close to a 4" high cake?
Do we use a core instead of a nail? Do we have to cook 2 layers? Are these worth it? Do I need them, lol?
I use the wilton 3' pans they are wonderful... You can get 3 layers out of one cake.... Saves so much time and looks so nice!!