Hi, I'm very new to baking cakes and need a little help deciding what kind of pan to get.
I found a store that sells (PME) anodised aluminium cak pans with removable or solid bottom and of different heights for the same diameters.
I was wondering which height should I get?
1. If I get a pan with higher sides, could there be a problem while baking if my batter only fills a third or half of the pan?
2. If a recipe calls for two pans to bake cakes in, could I just use one pan with sufficient higher edges to bake one high cake and then cut it into two layers?
Or will I increase the risk of cake sinking,baking this way?
(I'm refering to this recipe in particular - seems a bit of a waste buying two identical pans, but am willing to if I have to)
Would I have to adjust the temperature and baking time baking this way?
3. Is there any reason to opt for either the pan with removable bottom or solid one?
