I want to know your opinions and experience about baking in a 2", 3" or 4" deep pan. I just have used the 2" deep pan, but one day I was looking for pans in Michael's and a lady there told me that she uses the 4" deep pan because she prefers to bake at once the cake. I have heard the cake gets dry this way. What do you thing?
I have only used the 2" & 3" pans. I like both of them. But I would be willing to try a 4" one if I could get ahold of one. Sorry I couldn't help!
Tanya
Im with tanya ....i use the 2 and 3 .....I bought the second set so that i could bake at the same time but when i got home realized that it was a 3inch set oops ....but was a good mistake.....I use both alot....
You may need a heating core.....
I've never heard of 4" pans. Do they make those? If so, I wonder how long that'd take to bake?
Deep pans like ring - tube - angel - bundt pans have holes in the centre.
Pans of that depth [over 3 inches] take longer to cook and are more likely to undercook in the centre while the edges overcook.
Two pans of 3inches or less [torted or not] are better than one thick one.
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