does it make a difference with baking cakes with having the extra 1/4" depth
1798892
This is my second airbake ultra pan and I use it bake cakes all the time and they turn out great. Would definitely give this as a gift.
1798893
The main difference with this pan is provided by the insulation, which tends to make the cake rise taller. The slightly deeper pan depth (which I'd never noticed) may be there to make room for a taller cake plus frosting to fit under the storage lid.
1798894
Cakes bake more evenly in these pans--and so does lasagna. The corners don't get too cooked--airbake is a much more evenly baked pan. The middle of the cake does not rise up as much as it does in non-airbake pans. I just LOVE my airbake pans. Also, they have improved on the plastic cover. The older version cracked very easily.
1798895
The extra depth doesn't make much of a difference with cakes but it helps when i make other things, like I use 9x13's for things like roasts as well and that extra depth is great.
1798896
When I used regular cake pans my cakes were like flat with this they are the way they should be I think...I love the cake pan. Like cakes alot better with this cake pan!
1798897
I haven't noticed any difference in the baking of cakes, aside from the fantastic airbake qualities vs. traditional pans. The depth has no/minimal impact on baking.
1798898
I have this AirBake Ultra pan, but I never baked a cake in it as of now. Just baked macaroni. It works fine for that, and then has the cover to go over for any left overs.
245039
It's really a matter of preference. I have both and use them for different things.I use my 3" pans almost exclusively for decorated cakes. It gives me taller cake, with more white space between the top and bottom border. And I avoid the difficulty of the layers.For non decorated cakes, I use the 2" pans and layer them because I usually want a frosting or filling layer in the middle.I sometimes use the 3" pan for filled decorated cakes and slice it in half (vs using the 2" layers) because I find it easier to get a level cake that way than with the layers baked separately. It's really a matter of preference. I have both and use them for different things.I use my 3" pans almost exclusively for decorated cakes. It gives me taller cake, with more white space between the top and bottom border. And I avoid the difficulty of the layers.For non decorated cakes, I use the 2" pans and layer them because I usually want a frosting or filling layer in the middle.I sometimes use the 3" pan for filled decorated cakes and slice it in half (vs using the 2" layers) because I find it easier to get a level cake that way than... » Read More It's really a matter of preference. I have both and use them for different things.I use my 3" pans almost exclusively for decorated cakes. It gives me taller cake, with more white space between the top and bottom border. And I avoid the difficulty of the layers.For non decorated cakes, I use the 2" pans and layer them because I usually want a frosting or filling layer in the middle.I sometimes use the 3" pan for filled decorated cakes and slice it in half (vs using the 2" layers) because I find it easier to get a level cake that way than with the layers baked separately. « Show Less
2026725
Probably not... we found that 1/8 inch or thinner would gum up the machine. We didn't go any thinner than 1/4 inch (usually with ham) before the gumming up would happen. Hope this helps.
1000508
That's a good question. This pan's cavities are 3" x 1/2", you could compare them to the pan you have.
858603
The cavity is 3/4" deep. I baked brownies and the result,with rising, was 1" thick. I love it and will use it again
873008
It's just under 2 inches deep. It seems pretty deep to me when I bake with it.
1267470
If you put too much batter, it does rise and spill to the sides. I'd say it rises by half an inch the most.
59838
No but it doesn't stick up that much; appx 1.5". You could take a small divet out of the bottom of the cake and it shouldn't make a difference. Wilton also has a square 3-tier set up which doesn't have a visible nob on top as it assembles a bit differently. I like them both. Very durable. Hope this helps.
1027543
Yes, it does. I made blueberry cupcakes with this too. The hole is about 3/4 inch.
1408280
yes,,turn it up and take a practice run for depth penatration,,ive used this machine on 1/2 plate steel...works great and quiet.
754111
If the loaf is just longer it doesn't matter. If it is wider than the normal 1 and 1 1/2 pound loafs you'll run into problems- it won't fit inside the guide.
672857
Yes, I've used it for more than just baking -casseroles, roasting meat or veggies. It is 2" deep. Mine is also a bit wider -almost 9 1/2" but 13" long
679943
Eliza , It honestly depends on the amount of batter you put in each cavity. If you put the batter 1/2 way up the cavity they'll rise flush to the pan. 4 inches wide and 2 high deep. Any more than that and they round out of the cavity making the bottoms round.
1142431
As far as I could tell, none. But as you probably know, baking time primarily depends on your oven's temperature.
410331
The depth increases because you need room behind the microwave for venting. It will still work in a cabinet that is 18" deep, that's what we have it in.
1841757
Not at all! It fits the small tray it comes with and a cake would rise too much.
1994417
It is deep enough. They would be wider than a traditional cupcake. I know the pan advertises square cupcakes and suggests the square cupcake liners from Wilton.