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Wilton pillow pans - servings & batter amounts are wrong - Page 2

post #16 of 20

I have used the pans a few times with no problems.  Make sure you use cake release and they just slide out of the pan. 1 cup canola oil/1 cup shortening/1 cup flour.  Mix oil and shortening til fluffy..add flour on slow speed so it doesn't cover you and then increase speed to medium until it is mixed well.  Store in fridge  in air tight container..you will never go back.  Use pastry brush to spread in  pan.  Make sure you have enough batter in pan so it comes over edge and you can level it off with serrated knife when cool. I flip it out ofp an to cool and cover with plastic to hold in moisture, then put back in pan to level. Also make sure you use heating core (cover with cake release also inside and out)  I bake in a slow oven and the corners do not get hard.  Hope this helps
 

post #17 of 20

I have used the pans a few times with no problems.  Make sure you use cake release and they just slide out of the pan. 1 cup canola oil/1 cup shortening/1 cup flour.  Mix oil and shortening til fluffy..add flour on slow speed so it doesn't cover you and then increase speed to medium until it is mixed well.  Store in fridge  in air tight container..you will never go back.  Use pastry brush to spread in  pan.  Make sure you have enough batter in pan so it comes over edge and you can level it off with serrated knife when cool. I flip it out ofp an to cool and cover with plastic to hold in moisture, then put back in pan to level. Also make sure you use heating core (cover with cake release also inside and out)  I bake in a slow oven and the corners do not get hard.  Hope this helps
 

post #18 of 20

We used the large pan and did not have any trouble with it.  . 

Arte en Pastel -Cancun, Mexico
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Arte en Pastel -Cancun, Mexico
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post #19 of 20

I've used the pillow cake pans, and did not have a problem with dried edges.

post #20 of 20
I m.thinking of getting these pans..hope.they will work.great for.me after all the inform from you all
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