Just wondering what everyone else likes. So far all I have are 3", but am pondering getting some 2".

I prefer 2". 3" cakepans are supposed to be torted twice to get 3 layers and that should be your entire cake layer. I think it's easier to hit the 4" standard height with baking and torting 2-2" layers.

I like the 2" pans, too. It's easier to level them off to 2" if you use the pan as a guide.

2" because I add filling in between each layer and it's already too tall as it is (but I use that as a selling point). The 3" is just too much cake and throws off my servings and pricing...because the tiers end up being much taller with the filling.

2" they bake faster,and more even.

Mike

ok, I am the odd ball... I love the 3" pans. I fill them with batter only slightly more than you would a 2" pan. It bakes more evenly and no humps.. My pans are Magic Line, and I bake mostly scratch.. As they say.... different strokes..

i prefer the 3" cause it seems i get more close to the 2" that i need after torting. when i use the 2" pans, i'm afraid to overfill and end up not putting enough batter. any tips on that would be awesome, cause also have several 2". TIA