Monday, August 22, 2011

I just bought these pans!

The next recipe for Club: BAKED requires 2-8" pans. I only own 9" pans, so I splurged and bought a set of Parrish's Magic Line 8" round aluminum cake pans. I opted for the 3" deep pans rather than the 2" deep pans. I'm wondering if there are any cons to 3" deep pans? Who knows? I'm sure these will be fine for my needs.


  1. The 3 inch deep pans are often used to bake your entire 2 layer cake in one pan. I'm a cake decorating teacher, and for the first night of the beginner course I have to show the students how to assemble, fill and frost a cake. I bake my 2 layer cake in the Wilton 3 inch deep, 8 inch round pan for 50-55 minutes, then cut that extra tall cake into two layers using a cake leveler. You do lose a little height on the assembled cake, which for me usually comes out to about 3-3.5 inches tall, instead of 4 inches or more which is what you usually get when using two 2 inch deep pans.

  2. Thanks, Maria. That is brilliant! For the life of me, I couldn't figure out why they offered different depths...but now it totally makes sense. Do you usually chill your layers before you cut?

  3. Sorry, I did not see your question until now, when I came back to read your Boston Cream post. Nope, I don't chill the cakes, I just keep them at room temp. I canNOT cut cakes neatly with a knife so I am in love with the Wilton Cake Leveler, about $3.50 and worth much more. The wire of the cake leveler allows you to easily cut the cake into two (or more) just glides right through usually, but every once in a while when you have a really moist/soft cake, you might need to be more gentle or might not have perfect results.