Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake pan Questions
New Posts  All Forums:Forum Nav:

Cake pan Questions

post #1 of 11
Thread Starter 
Hi everyone,

I am new here and I am interested in starting cake decorating just as a hobby. I am hoping to take the Wilton classes at the local cake store in a couple of months when the next session of classes start. I can hardly wait!

Right now I want to purchase some cake pans. I am thinking of starting with 8" round. What height should I get 2" or 3"? Is there any brand that you prefer? Just curious what peoples preferences and recommendations are.

I also have been thinking about using the Bake-Even strips. Can you use these on sheet cakes too or just the round pans?

Thanks for your help!
post #2 of 11
I personally like the 3" tall 8" round Wilton cake pan....takes longer to bake in this pan versus the smaller 2" pans but it bakes up nice and even and then you can just torte it how ever many times you want, depending on how many layers you want. I love the bake even strips too.....they can be used on sheet cake pans too but they don't fit as tightly as they do on the round. Hope this helps.
Live, Laugh, Love!
Reply
Live, Laugh, Love!
Reply
post #3 of 11
I agree with the 8" round...but I think also 1/4 sheet cake pan (9x13) and maybe a 8" square pan for sure...this way you have the more popular pan sizes...then work up to octagon, heart etc...
I can't help you on the strips by experience. but I think you can use them on square and rectangular cakes too....I think all you have to do is hook them together to make it around the pan.... BUT if you do cakes 10" and above use a flower nail in the middle or heating core to make sure you bake the middle too... also.. you dont have to use the strips if you dont want to...tcturtleshell and others have great techniques on how to get them to bake evenly without them...I have done ok without the strips... I lower my heat in the oven and bam it's fine.
post #4 of 11
I posted a similar question recently... here's a link to what everyone thought about brands..

http://www.cakecentral.com/cake-decorating-ftopict-4268.html

HTH!!! icon_smile.gif
TAMMY
Reply
TAMMY
Reply
post #5 of 11
welcome to cake central. i would recommend either wilton or magic line cake pans. the baking strips can be used on any pan round square or rectangle. i use them all the time.
Do unto others as you would have them do unto you.
Reply
Do unto others as you would have them do unto you.
Reply
post #6 of 11
Thread Starter 
Quote:
Originally Posted by flayvurdfun

I agree with the 8" round...but I think also 1/4 sheet cake pan (9x13) and maybe a 8" square pan for sure...this way you have the more popular pan sizes...then work up to octagon, heart etc...



Oh, I forgot to mention that I will be getting a 9x13 pan too. In fact I will have to get one soon. I will make a 9x13 cake this weekend for my son's 5th birthday party. For a 9x13 pan do you lower the oven tmep. IF so how much and any idea how long it takes to bake? Do you use a flower nail in a 9x13 pan? How can I read about the other techniques for getting a level cake? Thanks fo your help!
post #7 of 11
You do not need a flower nail in a 9x13 cake. By the way, I prefer to use 2in pans. It's really personal preference.

One technique I use to level a cake is to bake at a lower temp, which keeps it from forming too high of a dome. As soon as the cake comes out of the oven, cover and press it with a clean, damp dish towel. This will press down the dome. Be careful not to overfill the pan, though icon_wink.gif .

Good Luck! icon_biggrin.gif
post #8 of 11
I do that too aslate.. if I have any rounding of my cakes at all, I use the damp/clean dishcloth too ... works like a charm icon_biggrin.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #9 of 11
instead of using the baking strips, i use "flour sack" dish towels. i wet them and put them around any pan just like the baking strips, only much cheaper. you can throw them in the wash when they get dirty and throw them away when they're too brown from the oven. i agree with the pan sizes that the others have stated - i think they are a must have to begin with.
post #10 of 11
I prefer the 3 inch pans...and definitely the 9x13 is a good choice. I like using the Wilton large leveler. When I bake a 9x13 cake...I use 2 mixes and let it bake...I then saw off the excess on the top with the large leveler. This may sound wierd...but it works for me! icon_razz.gif
traci
Sharing is caring.
Reply
Sharing is caring.
Reply
post #11 of 11
Thread Starter 
Quote:
Originally Posted by aslate


One technique I use to level a cake is to bake at a lower temp, which keeps it from forming too high of a dome.



I have read about lowering the temp of the oven from 350 to 325 helps the cake more level. Do you lower the for all your cakes or just the bigger ones? I'm going to be making a 9x13 and 8" round cake soon.

Thanks for your help
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Cake pan Questions