Recent technology in the baking world (better ovens, quality bakeware, tested recipes, etc) has allowed us to reach incredible heights with our tiered cakes. Four inch deep cake pans allow bakers to get incredibly high tiers by only baking one layer, instead of baking two layers in a two inch deep pan. But there are skeptics! Many people advise against the four inch deep pan. It's too tall! The 'rise will be wrong', the 'texture', the 'sides and bottom will burn before the center is cooked'. I heard all these concerns about three inch deep pans more than ten years ago. Now three inch deep pans are a baking industry standard. Four inch pans are also used by thousands of professional bakers world wide.
The secret to using these deep pans is to treat them like a four inch deep pan, and not a two inch deep pan. Simple adjustments MUST be made.
Get some heat in the center of the batter. And adjust the temperature.
Use one or more HCR-425 heating rods to improve baking results with deeper, larger and novelty shaped cakes.
- Prep the pan as usual.
- Fill the pan with batter.
- Place heating rod at the bottom of the pan, in the deepest part with the flat head on the bottom.
- Remove rods after baking. Frost as usual.