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square topsy turvy cake pans - Page 2

post #16 of 27
1/31/09 at 7:06am
I still don't think they are the best shape like Edna said. You'd want the slope to be towards one of the pointed sides... not the straight edge... and you'd want them to be taller. It would be much more asthetically pleasing. Even with a discount no way would I ever for pans I'd hardly ever use. But if you have luck with them that's cool.
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post #17 of 27
3/30/10 at 10:06am
I agree with Edna as well. I dont like the shape of this pan and dont think that it would bake well or evenly. Plus the price of them are outrageous OMG even with the 10% discount given. Crazy! I like the topsy turvy look but will not be buying these pans I will carve my cakes.
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post #18 of 27
3/30/10 at 1:45pm
I actually bought a minicake set of these at the cake show in Virginia a couple of weeks ago.. The tab coming out of the bottom of cake (its at the top of the pan on picture) levels the pan for cooking. They work great.

Kris
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post #19 of 27
4/13/10 at 9:09am
I know that I should have waited to post until complete but I was actually looking for help with time on these pans when I came across this post.

I am baking a cake for the first time in these pans (as we speak) I got my 3 set from Fiesta Cake Supply. I have had them sitting for a very long time and figured I better give them a shot. They have a built on leg on the short side that makes them sit correctly in the oven BUT just an FYI for anyone using these. My recipe was a thinner batter and it leaked at all four corners before I even got it in the oven. I put it on a half cookie sheet so I could contain any mess. I also used 3 rose nails to help it cook more evenly on the deep side. As soon as I can post results I will. I am only doing the large one and will do the two smaller ones later today or tomorrow.

I got these because I have never and I mean never had luck at carving. I am all self taught minus icing decorating classes. I have read a few tutorials but with no success. I do not know if my cake recipes are too soft or if the cake should be slightly frozen.....or if I just am not good at it. I know practice makes perfect but its a very exspensive thing to practice and some what depressing when you make a mistake 3/4 of the way through or the cake cracks ect. I wish there was someone in my area that taught these amazing classes I see people post about. (I am in Sellersville, PA). Sorry I have gotten off of the topic! LOL I will post results once I have finished.
Suzi
Sugar, spice & everything nice!
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Sugar, spice & everything nice!
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post #20 of 27
4/13/10 at 9:19am
I ALWAYS freeze my cake before carving, disaster otherwise!
"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #21 of 27
4/13/10 at 9:39am
Quote:
Originally Posted by Suzisweet

I know that I should have waited to post until complete but I was actually looking for help with time on these pans when I came across this post.

I am baking a cake for the first time in these pans (as we speak) I got my 3 set from Fiesta Cake Supply. I have had them sitting for a very long time and figured I better give them a shot. They have a built on leg on the short side that makes them sit correctly in the oven BUT just an FYI for anyone using these. My recipe was a thinner batter and it leaked at all four corners before I even got it in the oven. I put it on a half cookie sheet so I could contain any mess. I also used 3 rose nails to help it cook more evenly on the deep side. As soon as I can post results I will. I am only doing the large one and will do the two smaller ones later today or tomorrow.

I got these because I have never and I mean never had luck at carving. I am all self taught minus icing decorating classes. I have read a few tutorials but with no success. I do not know if my cake recipes are too soft or if the cake should be slightly frozen.....or if I just am not good at it. I know practice makes perfect but its a very exspensive thing to practice and some what depressing when you make a mistake 3/4 of the way through or the cake cracks ect. I wish there was someone in my area that taught these amazing classes I see people post about. (I am in Sellersville, PA). Sorry I have gotten off of the topic! LOL I will post results once I have finished.
Suzi



let us know how they come out.......but leaking at the seams is not a good product to start out with..
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post #22 of 27
4/13/10 at 10:09am
OK...here it is, the largest pan baked. I am thinking this just can not be right but I baked at 330 temp (in a non commercial oven) for 2hrs and 15 minutes!! How will this not be dried out! Though it looks ok so far...a slight sink in the center. See photos
This is for my sons birthday so I will be tasting it thank goodness. That way I will know first hand. I will continue to post as I make the other cakes.
LL
Sugar, spice & everything nice!
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Sugar, spice & everything nice!
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post #23 of 27
4/22/10 at 10:28pm
Quote:
Originally Posted by Suzisweet

OK...here it is, the largest pan baked. I am thinking this just can not be right but I baked at 330 temp (in a non commercial oven) for 2hrs and 15 minutes!! How will this not be dried out! Though it looks ok so far...a slight sink in the center. See photos
This is for my sons birthday so I will be tasting it thank goodness. That way I will know first hand. I will continue to post as I make the other cakes.



hi suszi can you give us more info on how they baked and if they were undercook. do you have a picture of the cake?
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post #24 of 27
4/26/10 at 5:39am
any more pics of finished cakes? did you like the pans?
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post #25 of 27
4/26/10 at 6:47am
I appologize to all of my CC friends but I fell down on the job on this one. I didn't take very many pictures....I know I should have but I was in such a hurry to get my sons cake done. I waited way too long to start it and ended up doing everything in a 2 day frame including making the cakes.
As for the pans...I have to say I am really dissapointed. (This is where I need pictures...I know!) First I think I had already mentioned the leaking corners....these were exspensive so that was an immediate turn off. As far as the cooking...the large was baked and successful minus a small dip in the center. The cake was done though no raw batter or anything like that and believe it or not the cake was nice and moist.....I did trim it into a square mad hatter shape though. (Please see my spiderman cake...I am on a different computer and do not have the photos to up load again). Now the top two tiers. They cooked nicely and again not dry to my utter amazement. I did not end up using them though because I just did not like the shape and had I tried to carve the smallest tier there would have been nothing left. All in all I was not happy but should I have the time to try it one more time (since I now know what to exspect) I will try it again and I promise to photograph the whole way through.
Sugar, spice & everything nice!
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Sugar, spice & everything nice!
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post #26 of 27
5/4/10 at 8:35am
Also cakesuppliesdepot.com carries them too! They have a local store in broward county Florida.
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post #27 of 27
5/4/10 at 8:36am
Also cakesuppliesdepot.com carries them too! They have a local store in broward county Florida.
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