Fat Daddio "mad Dadder" Cake Pans.
Decorating By MissFluff Updated 27 Jun 2012 , 8:25pm by SunshineBaker
Did you ever try them? I'm wondering the same thing - if they are worth it?
I just made a topsy turvy with a similar set of tins. I am supposed to be putting the finishing touches on it now.
No carving , lovely angles , flat base . They do take slightly more mix than the equivalent size of the three inch tins that I use. I have borrowed the set I used from another decorator. I am seriously considering getting a set for myself.
How do they bake. I mean how do you get the batter to cook on the angles?
I ordered my set on Global Sugar Art, along with some Satin Ice fondant. I am going to give it a try and see how they work out. I splurged and got the 6, 8, and 10 inch rounds, but they also sell them in square.
I'll update with a picture when I am finished. I can't find out much about them online review wise. I found them by accident. I was going buy some hexagon cake pans when I stumbled on those. If you go to Global Sugar Art and look under Fat Dadios you will see them.
They have a little leg that helps keep them balanced.
the bottom of the pan , is angled and they have a support that keeps them straight. They were a nightmare to line though , that was really the only drawback.
Does each pan have it's own support so you can bake a bunch at one time or does the set come with one suppotr?
I'm getting ready to order a set. I received notice from GSA about the pans and a set of 5 pans were on special for about $89.
I guess on the pans, the sides are straight up and down versus making them yourself where they are tapered - is that correct?
Yes the sides are straight, but you could carve a taper if you wanted,
You wouldn't need to bake two layers, the high side was five inches and the low side three.
that is untorted.
IMO I think that you would make 2 layers for each tier giving them the height as they are each 4" deep on the high side... or you could torte them OR what I would do is just make a corresponding regular round layer for under each tier. I ordered mine and I can't wait to experiment! They are on sale right now at GSA for $82 for the set of 5. Can't wait to see other pics of finished cakes!
Mkanz - there are several youtube videos about stacking but here's a tutorial:
http://www.mysweetandsaucy.com/2009/02/topsy-turvy-cake-tutorial/
Hope this helps!
No it's just for making them the old fashioned way, but stacking them would be the same. There's another thread here about using the pans. It was suggested to use flower nails or heating cores in the deeper ends of the pans while baking
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=720358&postdays=0&postorder=asc&&start=15
you can get the Wilton heating core at Michaels and yes it's just the flower nails we use to make roses etc. Just make sure you grease it up well and it will just pop out without leaving a big hole. You put the flat side down in the deeper end of the pan.
I am cheap and don't mind putting a little effort into making it the old fashioned way vs buying the pans. The tutorial that paula0712 posted is AWESOME because when I did my first one,,it was followed by a youtube video and was hard to master while the video was going..so this tutorial rocks with step by step instructions along with pics for all..It's a go for me! ANd it saves me money when the pans, in my own opinion, would take just as much time honestly to put together,,but that is just me...everyone has their own ways of thoughts..Just thought I'd share...
OK...I'm a little confused (nothing new!! LOL) How does 1 pan that has a more cake batter in one side and less cake batter in the other side bake evenly? Or am I not understanding how these pans work?
Mkanz - there are several youtube videos about stacking but here's a tutorial:
http://www.mysweetandsaucy.com/2009/02/topsy-turvy-cake-tutorial/
Hope this helps!
Thanks for posting the tutorial, having a visual really helps!
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