2" Or 3" Pans

Decorating By Chicklets Updated 27 Jun 2008 , 9:15pm by vdrsolo

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Chicklets Posted 27 Jun 2008 , 1:37pm
post #1 of 6

I was going to order some square pans and they only have in stock the 3" in the sizes I need. I only own 2" pans. Will it make a difference if I purchase the 3"? What is the advantage or disadvantage of doing so?

Thanks for your help!

5 replies
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ncandanoza Posted 27 Jun 2008 , 1:54pm
post #2 of 6

I only own 3" pans, I love them! Bakes the cakes tall, then just slice if filling is needed, if it doesn't need filling, then great.

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leah_s Posted 27 Jun 2008 , 2:41pm
post #3 of 6

I hated my 3" pans so much I gave them away. 2" only for me. Cakes seem to bake better when not so thick.

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kelleym Posted 27 Jun 2008 , 3:21pm
post #4 of 6

Agree with leahs... I couldn't work with 3" pans. I love using 2 2" pans for a perfect 4" cake.

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SplendidMissM Posted 27 Jun 2008 , 6:36pm
post #5 of 6

I love my 3" pans. I bake all the cake at once, then tort them. I feel like the cake comes out moister too. They're my preference now.

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vdrsolo Posted 27 Jun 2008 , 9:15pm
post #6 of 6

I also hated my 3" pans, sold them on Ebay. I do primarily wedding cakes and my iced tiers are exactly 4" so I bake (2) 2" layers and level each layer to about 1 13/16".

If you do put less batter in the pan to make a 2" cake in the 3" pan, you can have issues of the cake coming out since it has to "drop" out.

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