I only have 3" deep pans, should i invest in the 2" as most bakers prefer the shallower depth?
I like using a 3" pan when I want to do a layer cake but don't want the height of two 2" pans. After the cake is filled and frosted, you end up with a cake that is closer to 2 1/2" - 3 1/ 2" instead of a 4" height depending on your filling and how even you cut your cake. Hope this helps.
You can always use the 3" and only fill for a 2".
I use 3" pans and fill them half full. I get a beautiful flat top and yummy cake scraps. Why spend money when you don't have to? Invest into more cake stuff!
@heidirv I agree with the others, just use what you have. With that said, how many 3" deep pans do you own? Two? Six? Forty?
Are you in USA or other country or UK? What do you want to bake? Cheesecakes (3" pan = good), Fruit Cake (3" pan = good), Betty Crocker cake mix cakes?
If you only have 2-4 3" deep pans and want to make a LOT more cakes that are the USA standard of 2" deep, then by all means, purchase new pans.
VERY IMPORTANT! Always purchase the exact same brand (example: Magic Line, or Fat Daddio's, or Wilton) rather than mixing and matching different pans from different manufacturers because the different manufacturers' pans each bake a little bit different than the other manufacturers' pans. Another tip: I recommend you purchase TWO of each size you need. Example: 2 each 8"x2" round, 2 each of 10"x2" round, etc. Purchasing two identical pans at the same time isn't exactly necessary, but it sure as heck cuts down on the time it takes to make a 4" high tier.
If you are just starting to purchase pans--buy MAGIC LINE. Best of the best. Second best: Fat Daddios.
I use 3 inch pans and I can't imagine going back to a shallower pan.
Thanks so much.
So do y'all put oven on lower temperature since it would be thicker and cook longer? Wouldn't it burn if you cooked at 350 degrees? Should it be 325 instead?