Never Ever Again!!! My Cake Is Poochie!!
Decorating By Lazy_Susan Updated 29 Jan 2006 , 11:30pm by SquirrellyCakes
Don't ask me why but last night when I baked my cakes I used my old cake pans. I never realized that they aren't straight. The sides are angled!!!! Now my cake is slightly larger in the middle than it is on the top and bottom!!! Grrrrrrrrr
Lazy_Susan 
hey lazy susan,
I would like to do the cake you did with the german chocolate on top and then chocolate buttercream on the sides. is your icing buttercream or whipped icing? i am going to try it today and i will post a pic. hopefully i can make mine look half as good as your looks.
hey lazy susan,
I would like to do the cake you did with the german chocolate on top and then chocolate buttercream on the sides. is your icing buttercream or whipped icing? i am going to try it today and i will post a pic. hopefully i can make mine look half as good as your looks.
Awwwww How sweet! Yes it is Chocolate Buttercream. Good Luck!! I can't wait to see the pic 
Lazy_Susan 
Don't ask me why but last night when I baked my cakes I used my old cake pans. I never realized that they aren't straight. The sides are angled!!!! Now my cake is slightly larger in the middle than it is on the top and bottom!!! Grrrrrrrrr
Lazy_Susan
Yes, most pans are made this way unless advertised as having straight sides. So you put the larger part on the cake board with the smaller part face up, then for the top tier you put the cake on top of the filling with the smaller part matching up to the layer below and the larger part as your top. Then we you ice it you have the two larger parts as the very bottom and very top and you fill in with icing. Actually works very well!
Hugs Squirrelly
the way Squirrelly describes it is the way I did it for years. It took me a bit to figure it out, even though I could see it when I looked at the pans. I despise angled sides. I've since gone to only straight edged aluminum pans.
Of course you could just take lots of time and trim the edges a bit, but that makes for not so round cakes.
the way Squirrelly describes it is the way I did it for years. It took me a bit to figure it out, even though I could see it when I looked at the pans. I despise angled sides. I've since gone to only straight edged aluminum pans.
Of course you could just take lots of time and trim the edges a bit, but that makes for not so round cakes.
At one time, all cake pans were made like that, weren't they? Actually a good reason too, they cook better in the centre.
I am with you on preferring the straight-sided pans though. I ordered some Chicago Metallurgic pans that were advertised as having true straight sides, but it just mean the corners of the square pans were straight, they still flared out from bottom to top, big disappointment! They do bake up well though. Good thing because to ship them back would be a waste in shipping charges.
Haha, after reading my first answer, I should have just said match smaller sides in the middle, much shorter!
Hugs Squirrelly
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