Anything I Should Know Before Baking Paisley Cakes?

Decorating By Copacabanya Updated 24 Sep 2007 , 12:20am by Parable

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Copacabanya Posted 20 Sep 2007 , 8:55pm
post #1 of 22

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

21 replies
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Katie-Bug Posted 20 Sep 2007 , 9:04pm
post #2 of 22

Oh, good luck! Those pans are on my wish list for Christmas!

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Copacabanya Posted 20 Sep 2007 , 10:57pm
post #3 of 22

Giving myself a bump. icon_smile.gif

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Copacabanya Posted 21 Sep 2007 , 1:41pm
post #4 of 22

One more bump

Anyone? I'll even take your beste educated guess! Heck, lie to me or something! icon_wink.gif At least I'll THINK I know what I'm doing then! icon_lol.gif


Anya

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moptop Posted 21 Sep 2007 , 1:49pm
post #5 of 22

hope this isn't a silly question - what are paisley pans?

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Laura102777 Posted 21 Sep 2007 , 1:53pm
post #6 of 22
Quote:
Originally Posted by moptop

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

icon_smile.gif

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SweetResults Posted 21 Sep 2007 , 1:57pm
post #7 of 22

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 icon_smile.gif

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bobwonderbuns Posted 21 Sep 2007 , 2:02pm
post #8 of 22

icon_eek.gificon_eek.gificon_eek.gif Did I read that right??? WILTON came out with those pans??? icon_eek.gificon_eek.gif 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. icon_biggrin.gif

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MikeRowesHunny Posted 21 Sep 2007 , 2:05pm
post #9 of 22

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!

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MCook Posted 21 Sep 2007 , 2:19pm
post #10 of 22
Quote:
Originally Posted by bobwonderbuns

icon_eek.gificon_eek.gificon_eek.gif Did I read that right??? WILTON came out with those pans??? icon_eek.gificon_eek.gif 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. icon_biggrin.gif




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 icon_cry.gif
Good luck on your paisley pan wedding cake--can't wait to see your pictures!

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bobwonderbuns Posted 21 Sep 2007 , 4:37pm
post #11 of 22

I have the three-piece comma pan set. I love it! icon_biggrin.gif

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leily Posted 21 Sep 2007 , 5:33pm
post #12 of 22

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!

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Copacabanya Posted 21 Sep 2007 , 6:37pm
post #13 of 22

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

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MCook Posted 21 Sep 2007 , 10:06pm
post #14 of 22
Quote:
Originally Posted by leily

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.

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Copacabanya Posted 21 Sep 2007 , 10:33pm
post #15 of 22
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MCook Posted 21 Sep 2007 , 10:50pm
post #16 of 22
Quote:
Originally Posted by Copacabanya

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




icon_redface.gif OMG! that's a post I started but I forgot about the pointers ShirleyW wrote!! Getting old SUCKS !!

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leily Posted 21 Sep 2007 , 10:54pm
post #17 of 22

Mcook, thanks for all that information. I will keep doing some research to see whatelse I can find out.

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Copacabanya Posted 21 Sep 2007 , 10:55pm
post #18 of 22

icon_lol.gif Oh well, old is better than stupid! I've been reading it today and didn't even realize it was your thread. dunce.gif

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ladij153 Posted 21 Sep 2007 , 11:12pm
post #19 of 22

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

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mthiberge Posted 21 Sep 2007 , 11:16pm
post #20 of 22

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??

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moptop Posted 23 Sep 2007 , 11:54pm
post #21 of 22
Quote:
Originally Posted by Laura102777

Quote:
Originally Posted by moptop

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

icon_smile.gif




Oh - those are COOL!!!!!

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Parable Posted 24 Sep 2007 , 12:20am
post #22 of 22
Quote:
Originally Posted by mthiberge

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 thumbs_up.gif I had not thought about the ying yang design. thanks!

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