I have to admit, I've never collared a baking pan but it sure seems to do the trick for allowing batter to rise higher. Quite frankly, I use 3" high pans for all my cake layers. Using a 40% or 50% off coupon from Michaels or Joanns makes them very affordable. At some point, you will have spent more on parchment for collars than the cost of the pan.
What I've seen in this thread that has me very curious though is a reference of using cake nails as 'heating cores'. I'd really appreciate more information on that!!
Michael, that seems to be your amazing idea too!! Would you mind explaining it (for what I'm sure is the millionth time....). Did I mention I'd really appreciate it?? :-)
Metal flower nails act as heat conductors, meaning that the metal attracts the heat from the oven, helping the cake to cook at the same rate from the inside out as the outside in. If you've ever had a cake where the edges are done but still liquidy in the center, you'll know what I mean. If you add a METAL (not plastic) flower nail to the cake pan (prepped the same way you prep your pan), before adding the batter, your cake will cook evenly both inside and outside.
Buying 3" pans may work for some, but not for all, plus I don't think that all shapes and sizes of pans out there come in 3" deep.
As with anything, experiment with it to see if it works for you. If it does, great! If not, try something else.
Spooky, is it just 1 flower nail in the middle of the pan or on an 8 - 12" pan, would you use say 3 nails spaced a few inches apart in a triangle shape? I like this idea very much and intend to try it once our heat wave is over!! For now, I have enough cake in my freezer to get by for a while. Thanks!