I’m planning on making a wedding cake using 3” deep cake pans, but all of the butter cake recipes in The Cake Bible use 2” pans. I’m not sure how to adjust the recipes. Can I just use more batter to fill the pans 2/3 full? But what about the baking powder amounts? How are those affected? Any help would be much appreciated! Thank you!

Kaylin

Hope this won’t sound too negative, but Rose says that her recipes don’t work well in 3’’ pans, and I can attest from personal experience with the 6x3 that they don’t bake evenly and the texture suffers (plus they take forever to bake). Were you planning on just baking one of each and then splitting the layers? I would suggest you use the 2’’ as written, unless you already have the pans. In that case, you might want to look elsewhere for recipes designed for 3 inch pans—they are out there—or be willing to experiment. Maybe you could do a small test and see what you think—I wasn’t happy with the result myself.

Don’t do the 3” pans…I tried once, early on,  not good.

Thanks for your advice! I do already have the 3” pans, but I don’t want to mess around with any other recipes. So I guess I will just buy some new pans!