I got my cake decorating education from Wilton and of course bought everything they carried - which were the 2" pans. Now that I've learned there is more out there, like Fat Daddio pans, does baking from a 2", 3" or 4" pan really make a difference? I'm starting my own business by renting space at a deli and need to buy more pans. Should I go for the higher sides? For those who have been in the biz a lot longer, which do you prefer?
Thanks for your help!
It depends if you bake layer by layer? If so 2 inch is fine. If you like to torte each cake to get two layers than a 3 inch pans works well.
Yes, I do like to torte my cakes. Thanks! You know you love cakes when you're excited about buying pans!
I have an 8x3 in pan that I use alot when I want a nice quick cake and just want to use one cake mix. All the rest of my pans are 2in tall pans. I torte all my cakes, no matter what size I baked from.
I have both. 3" are great when you want a quick cake, torte once and fill and it's a nice height. Generally though, I use 2" pans, and layer them.
Well you know what they say, it's not the size of the ship, it's the motion of the..............
Oh. The size of the cake......
Sorry, couldn't resist 
you can put a "collar" on your 2 inch pans to bake them taller
for me its brand. I have 2" for celebrations and 3" for weddings- I make 2- 3" layers for weddings because I like tall tiers.
But ALL of them are Magic Line. It is not size that matters- its BRAND! (not sure how to translate that so my hubby would chuckle, but there you go!)
I use 3 inch pans, because my oven is so small that it is much easier to do an 8x3 pan than two 8x2 pans.
After looking at The Cake Bible and Bakewise, I may start adjusting my baking soda/powder to account for the extra height. But, even without that step, they bake up fine.
If I had a larger oven, I would probably do the 2 inch pans.
Quote by @%username% on %date%
%body%