AI am new to all of this need help! I started a cake decorating class at a bakery. I have to bake a 4" high 10" round cake to ice and decorate. In class we where told to use a 2"x10" round and fill it 2/3 full and bake at 325 until done. She said use box mixes. I hate box mixes! I can't get my scratch recipes to work, they either over flow and dont rise right or fall. How do I get a 2" high 10" round cake layer?????
By doing what she told you.
If it's a cake decorating class, use a mix. You are not baking a cake for the purposes of having a delicious, scratch cake, you are baking a cake to decorate.
AI guess you are right, but we have to bake one a week and either eat them or give them away. I tried a box mix for my first class, my kids wouldn't touch it. I was hoping since we are going to be stuck with so much cake cake for the next 7 weeks that it could at least taste good. Maybe I've spoiled my husband and kiddos with scratch cakes for too long...
Add an extra egg and a teaspoon of good quality flavoring to you box mix. Use milk or juice rather than water.
I also prefer cakes made from scratch. Your scratch cakes should work in a 10 inch pan. Here is the Wilton site for how much batter to put in the 2 inch deep pans. Maybe if you posted your scratch recipe then others here may be able to tell you more information as to why it is not working with your 10 inch pan. Do you have the 3 inch deep pans or the 2 inch?
ASearch for Maisie fantasise, join her mailing list and they will send you a fab recipe for all different sized tins.
AI use From Scratch SF's white cake recipe, it tastes amazing. My problem seems to be the rising part. Our instructor told us to us a 2" high 10" round pan, which I am, fill it 2/3 full of batter and let the batter rise 1/2 an inch above the rim of the cake pan and to use a cake knife to cut off the top while it is in the pan so we will have perfectly level 2" high cakes which when we stack the two layers together will give us a perfect 4" high cake. I haven't ever had to get my cake to rise above the cake pan before so this is causing a huge problem for me.
AYou can add a parchment collar to the pan, search for it on here, it's a bit difficult to explain, that will allow your cake to rise above the top of the tin.
If you bake your cake at 325 you shouldn't need to level it either.
I dunno, to me that sounds totally weird as an instruction. I've never ever ever ever filled a pan that full nor had it go over the top of the edge. If she's instructing you to use a box mix and you're doing FromScratch's recipe (which I use), then I would fill it less full. Personally, I would bake 4 layers or even 3 layers to get the cake to 4".
But I'm not your instructor.
I agree with kikiandkyle. Use a cake collar. I finally tried it a couple of months ago, and I wish I had sooner. Add the parchment collar, fill 2/3 full, and the cake will rise above the pan, but not spill into your oven. This will make it very easy to level the cake (just use the pan as a guide), and you will have 2" high layers.
Here's a picture and description Kara Buntin posted on her blog:
I suggest that if you have to give the cake away or eat it, and your family won't eat it (I don't blame them) then you decorate the cake, take pictures of it for your portfoilo, then give it away to the garbage can.