Anything I Should Know Before Baking Paisley Cakes?
Decorating By Copacabanya Updated 24 Sep 2007 , 12:20am by Parable
My paisley cake pans are finally on their way and I am hoping to use them for a wedding cake. I seem to remember someone on here, maybe ShirleyW, say that you need to tent the small ends with foil to keep them from over baking or something? I'm just wondering if I am remembering that correctly, or if you guys think using a flower nail even on the smaller ones might even out the baking enough?
Does anyone have any experience with these pans yet? I would greatly appreciate any tips!
Thanks!
Anya
One more bump
Anyone? I'll even take your beste educated guess! Heck, lie to me or something! At least I'll THINK I know what I'm doing then!
Anya
hope this isn't a silly question - what are paisley pans?
Here is a link to show you what they are....
http://www.kitchenkrafts.com/product.asp?pn=BP4039&bhcd2=1190382735
Those are cute - I would think they would be no different than any shaped or character pan.
I'd do a test run when you get them just to make sure
Did I read that right??? WILTON came out with those pans??? I just spent $$$$$ on a set of those! I got the ones from Australia though, not the Wilton set. As for baking in them, I haven't tried them yet but I'm in agreement -- they should be similar to the character pans. Hope that helps some.
I have seen them for sale on Ebay already - as soon as I clear some credit on my (maxed-out * blush*) credit card, I'm getting some! I personally think that a flower nail in the 'fat' end will help - that's what I'll be doing anyway!
Did I read that right??? WILTON came out with those pans??? I just spent $$$$$ on a set of those! I got the ones from Australia though, not the Wilton set. As for baking in them, I haven't tried them yet but I'm in agreement -- they should be similar to the character pans. Hope that helps some.
I also have a 5 piece Australian set of the paisley/ comma pans. I have only used the middle pan so far and it baked with no problems. It all baked evenly. It is the StarBucks cake in my photos.
I haven't gotten to use the whole set yet--but can't wait. I still plan on making some dummies but--haven't had the time for that either
Good luck on your paisley pan wedding cake--can't wait to see your pictures!
Sorry I can't help with the pans in baking in, but I do have a question for everyone. I notice others are saying they bought this same thing but a different brand. i have seen the other brands, but my question is... of course... which one is the best.
Can everyone that has them maybe list out the...
Brand
Gauge of material
90 degree corners or rounded?
Straight sides or angled?
I would really appreciate it as I am getting ready to add this set to my collection.
Thanks!
Thank you for all the replies! I think I'll do a trial run when my pans get here and just try the flower nail in the fat end. I did find the post by ShirleyW and she said she tents the tails loosely with foil to keep them from baking too quickly. So that's just an FYI if any of you run into problems when you use these pans. I'm going to try it without first though, I hope it works!
Thanks again ya'll!
Anya
Sorry I can't help with the pans in baking in, but I do have a question for everyone. I notice others are saying they bought this same thing but a different brand. i have seen the other brands, but my question is... of course... which one is the best.
Can everyone that has them maybe list out the...
Brand
Gauge of material
90 degree corners or rounded?
Straight sides or angled?
I would really appreciate it as I am getting ready to add this set to my collection.
Thanks!
I bought my set used so I don't have any exact informations about them;
Don't know the brand, there is nothing stamped on any of the 5 pans, but I was told they were from Australia.
Have no clue as to the gauge but they are very substantial--they are tin not aluminum, shiney and a nice weight. They are also 3" deep.
The sides are straight with 90* "corners"--the edges are not rounded.
I traced my pans so I could measure out how many servings per pan and this is what I came up with:
Approx. size of pans measuring across the widest points.
1. 7 x 10 = 25 slices 1"
2. 9 x 13 = 36 slices 1"
3. 10 x 15 = 50 slices 1"
4. 12 x 17 =70 slices 1"
5. 13 x 19 = 90 slices 1"
**Some of the slices turn out to be a funky shape and could possible be cut in half which would add 4-5 slices per pan, so these figures are just my guides as it would depend on how the person serving the cake actually cuts the pieces.
Copacabanya--can you post the link to the thread by ShirleyW about these pans? I would like some more information about these,too, before I jump in and commit to using them for a wedding.
Thanks.
Here ya go! Her post is on the second page of the thread.
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=415953&postdays=0&postorder=asc&highlight=white&&start=15
Anya
Here ya go! Her post is on the second page of the thread.
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=415953&postdays=0&postorder=asc&highlight=white&&start=15
Anya
OMG! that's a post I started but I forgot about the pointers ShirleyW wrote!! Getting old SUCKS !!
Mcook, thanks for all that information. I will keep doing some research to see whatelse I can find out.
Oh well, old is better than stupid! I've been reading it today and didn't even realize it was your thread.
I found this site a while back after I saw my first cake shaped like that. They are called comma pans, paisley pans, teardrop pans. This Australian site has an amazing variety of shaped pans. Pricy yes but they sound like they are quality!
http://www.lorrainescakesupply.com/australian.asp
Why don't you guys just use your trusty old round pans and when the cake is cooled off cut it in half like a "ying yang" sign Voila!! two perfect paisleys every time! Know what I mean??
hope this isn't a silly question - what are paisley pans?
Here is a link to show you what they are....
http://www.kitchenkrafts.com/product.asp?pn=BP4039&bhcd2=1190382735
Oh - those are COOL!!!!!
Why don't you guys just use your trusty old and when the cake is cooled off cut it in half like a "ying yang" sign Voila!! two perfect paisleys every time! Know what I mean??
OMG, I was just wondering about carving instead of investing! I'm such a penny pincher I had not thought about the ying yang design. thanks!
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