2" V 4" Cake Tins

Baking By Cakey-Pin Updated 29 Mar 2017 , 1:10pm by Cakey-Pin

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Cakey-Pin Posted 28 Mar 2017 , 2:46pm
post #1 of 5

I'm looking for opinions please.  Do you normally bake two sponges at roughly 2" or one sponge at 4" and then cut it in half to fill it?

For speed I normally put the batter in at one go and the cakes come out nicely like that but I was just wondering what other bakers did?  

I'm just always looking for the best way to do things and love hearing other opinions.

4 replies
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kakeladi Posted 29 Mar 2017 , 12:22am
post #2 of 5

Much easier to bake 2" cakes than 4"ers.   In fact I don't know that anyone uses 4"ers.....some use 3".  Still I think most of us use 2" deep pans for best results - handling and baking.

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ElizabethsCakeCreations Posted 29 Mar 2017 , 12:56am
post #3 of 5

I do 2 separate cakes and level them all to 1"+ never again will I have just 2 layers of cake people like the buttercream or filling they don't want just cake!

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SweetShop5 Posted 29 Mar 2017 , 1:04am
post #4 of 5

I always bake 2 cakes in 2" pans and cut each cake into 2 layers. So 4 layers of cake and 3 layers of filling. 

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Cakey-Pin Posted 29 Mar 2017 , 1:10pm
post #5 of 5

I think I'll try the 2" and just bake more.  

Thank you everyone for your replies, much appreciated as always.

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