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2" or 3" sided cake pans?

post #1 of 6
10/7/09 at 3:25pm
Thread Starter 
I am fairly new to baking cakes and tortes and need to purchase some pans. I plan to purchase some Magic Line cake pans as I already have ML cookie sheets and like them. However, I am a bit confused as to which to start out with - 2" high pans or 3" high. Guess I'm not really sure what the 3" sided pans are generally used for? I would appreciate any thoughts on my choice of the ML brand, as well as any help on the pan size.
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post #2 of 6
10/8/09 at 6:59am
My preference is the three inch pans. They give a little more room for the cake to "climb" up the side of the pan. If you need to have more room for a little extra batter you will have it. And I also use my deep cake pans when I need to stack layers of cake with mousse or ice cream, it is deep enough to hold it all.
Robin
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post #3 of 6
10/9/09 at 6:16am
Thread Starter 

Re: pan height question

ChefRobin, thanks for the response. It seemed a silly question but for someone as novice as I even very, very small things can be a puzzle. Now I feel quite comfortable starting out with what I originally thought would be a more flexible choice, the 3" pans. Thank you! Amy
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post #4 of 6
10/9/09 at 7:18am
You can't go wrong with good quality pans. They may be a little more expensive in the beginning, but their cost will be overcome by their quality.
Robin
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post #5 of 6
10/9/09 at 12:33pm
I would also go with the 3" pans. I would suggest investing in a few pairs of Bake Even strips, though. They are sold at Michaels, for sure, and maybe some other craft places, in the Wilton cake decorating section. They really keep the top of my cakes from rising too much in the center and prevent me from having to scrap half of the cake from leveling off the top.

Happy baking!
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post #6 of 6
10/9/09 at 3:50pm
I don't use the pan wraps. But be sure not to overmix and level the batter in the pan. I have found that if all of your ingredients are at room temp, it helps too. Depending on the receipe, the cold ingredients into a hot oven can affect the cooking and rise. Tap it good ( as long as it is not a chiffon or sponge cake) and center it in the middle of the oven. As you get to know your oven and its hot and cold spots you will alleiviate that big mountain that forms. I have found that I usually get the "high mountain" when I use a cake mix. But rarely have that problem with a scratch receipe. That way you will have to cut less to level the cake. Good Luck, let me know how it works for you.
Robin
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