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2" or 3" pans
 
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Chicklets
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Joined: May 28, 2006
Posts: 63
Location: PA, South Central
PostPosted: Fri Jun 27, 2008 6:37 am  Reply with quoteBack to top
I was going to order some square pans and they only have in stock the 3" in the sizes I need. I only own 2" pans. Will it make a difference if I purchase the 3"? What is the advantage or disadvantage of doing so?

Thanks for your help!
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ncandanoza
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Joined: Jun 18, 2008
Posts: 5
PostPosted: Fri Jun 27, 2008 6:54 am  Reply with quoteBack to top
I only own 3" pans, I love them! Bakes the cakes tall, then just slice if filling is needed, if it doesn't need filling, then great.
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leahs
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Joined: Jun 19, 2007
Posts: 3440
Location: Louisville, KY
Birthday: May 29
PostPosted: Fri Jun 27, 2008 7:41 am  Reply with quoteBack to top
I hated my 3" pans so much I gave them away. 2" only for me. Cakes seem to bake better when not so thick.
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kelleym
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Joined: Aug 24, 2005
Posts: 2570

Birthday: Dec 21
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PostPosted: Fri Jun 27, 2008 8:21 am  Reply with quoteBack to top
Agree with leahs... I couldn't work with 3" pans. I love using 2 2" pans for a perfect 4" cake.
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SplendidMissM
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Joined: Apr 02, 2008
Posts: 14
Location: Chandler, Arizona
Birthday: Aug 17
PostPosted: Fri Jun 27, 2008 11:36 am  Reply with quoteBack to top
I love my 3" pans. I bake all the cake at once, then tort them. I feel like the cake comes out moister too. They're my preference now.
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vdrsolo
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Joined: Jan 29, 2007
Posts: 795
PostPosted: Fri Jun 27, 2008 2:15 pm  Reply with quoteBack to top
I also hated my 3" pans, sold them on Ebay. I do primarily wedding cakes and my iced tiers are exactly 4" so I bake (2) 2" layers and level each layer to about 1 13/16".

If you do put less batter in the pan to make a 2" cake in the 3" pan, you can have issues of the cake coming out since it has to "drop" out.
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