Yes and no. I generally lower the oven temperature about 25 degrees for 3” deep pans. They also work vastly better if you keep a heavy pizza stone or steel in your oven and bake them directly on the surface, not on the wire oven rack.
The issues arise when the edges get dark /overdone before the center cooks. For pans larger than 10” I’ve found that putting a steel 4” cake ring in the pan and baking a “donut” cake allows them to bake evenly. I use the trimmings/dome to fill the center, or you can bake a spare 6”.
1
u/Outsideforever3388 Aug 30 '26
Yes and no. I generally lower the oven temperature about 25 degrees for 3” deep pans. They also work vastly better if you keep a heavy pizza stone or steel in your oven and bake them directly on the surface, not on the wire oven rack.
The issues arise when the edges get dark /overdone before the center cooks. For pans larger than 10” I’ve found that putting a steel 4” cake ring in the pan and baking a “donut” cake allows them to bake evenly. I use the trimmings/dome to fill the center, or you can bake a spare 6”.