Pan Height
Posted: 21 May 2016 02:52 PM   [ Ignore ]
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Hi everyone!  So, I know that there is definitely a big difference in results when using pans of different height. I’ve never used one and a half inch pans (because I can’t find them) but I’ve definitely seen some disasters when using 3 inch pans versus 2 inch pans. So believe me, I totally know that it’s better to use the appropriate pan. I am a believer.

My question however is,  can someone explain the science of that to me?  I don’t understand why baking a 2 inch (height) pan recipe and a 3 inch (height) pan would cause some of the bad results I’ve seen!

any baking scientists? smile

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Posted: 23 May 2016 07:30 PM   [ Ignore ]   [ # 1 ]
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What sort of bad results have you seen? What I’d expect is that the top of the cake wouldn’t bake fast enough, possibly leading to collapse, unless you let it bake a lot longer.

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Posted: 24 May 2016 01:20 AM   [ Ignore ]   [ # 2 ]
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Collapsed center, rubbery texture, sometimes a really coarse grain have all been things I’ve seen coming from baking with pans that are too high

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