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From: Tami Smith
Remote Name: 66.109.233.99
Was the deeper pan made of a heavier material? I don't think just a 1/2 inch would have a great difference, but a different metal would change the baking of the cake. If you usually used a 1 1/2-inch deep pan and switched to a 3-inch deep pan that would probably change because there is more pan to get hot, so the cake would overbake and hump like you mentioned. Since you mentioned it took longer to bake I'm thinking that the pan was heavier and moe insulated that your 2-inch deep pan. Have you ever tried wrapping the outside of the pan with Magic Cake strips or strips of an old heavy bath towel (cut into 2-inch width) and wet down with cold water and pinned in place. I always wrap my cakes, especially larger sheet cakes to help insulate enough for the cake to rise evenly and not overbake or "hump" in the middle. I learned that trick about 10 years ago and I have been using it ever since!! Happy baking!! Tami