Hi, I’m new here. Has anyone tried baking in a 4 in. high cake pan? I know most recipes call for 2 layers using two separate 2 in. high pans. Since I’m a stickler for even torted layers and for reducing variables and increasing efficiency, I was thinking of using the higher pans and then just using a cake leveler like the Agbay Deluxe to get multiple even layers.
Any thoughts?? Would I have to increase the baking time or any other recipe adjustments?