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Baking in shaped pans

post #1 of 6
Thread Starter 
Hi, I'm pretty new here and I have a question. I have the new giant cupcake Wilton pan. I used it yesterday for a birthday cake order. I had to throw the 1st cake away. The bottom part of the cupcake cooked so much faster than the top, thicker part that it turned crunchy! The 2nd time around I lowered the temp to 325 from 350 and used a flower nail. I still wound up with dry corners at the bottom part of the cake.
Has anyone used this pan with better results? Do you think the heat core is too large to use in this pan? I'm afraid it will leave too large a hole and make my cake crack. I love the effect of the pan and the ease of decorating this particular cake. It's perfect for last minute/"I don't want to spend a lot of money" cakes but at this point I don't know how much I'll use it because it's so frustrating!
Any advise would be greatly appreciated.
post #2 of 6
Maybe you can use flower nails instead of the heating core - I haven't done it before but I've heard a lot of people say they have used them. Maybe someone who views this can give you more info.
post #3 of 6
hi i have the pan your talking about and i have never had a problem. maybe you should raise your oven rack a little.
IF THE WORLD DIDN'T SUCK...WE'D ALL FALL OFF!!
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IF THE WORLD DIDN'T SUCK...WE'D ALL FALL OFF!!
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post #4 of 6
Instead of using just one flower nail, try two. That's what I usually do with my sheet cakes.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #5 of 6
Thread Starter 
Quote:
Originally Posted by tabs8774

hi i have the pan your talking about and i have never had a problem. maybe you should raise your oven rack a little.



thanks...I'll be sure to try that next time. I love how cute the cake turns out and it's wicked easy to decorate for those last minute orders.
I'll also give two flower nails a try. Thanks for your help icon_smile.gif
post #6 of 6
Hi, I usually magic strips on my character pans, as well as the flower nail, and then I put them on a cookie sheet (I think this helps the bottom not cook so fast). To attach the soaked magic strips to the shaped pans I use bulldog clips (office supplies) to hold the stripson the pan.

I think the Wilton shaped pans are so thin, especially the newer ones, they need insulation to help the cakes not to bake too fast! Janice
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