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Fat Daddio Mad Dadder Pans Review and WARNING!!! - Page 3

post #31 of 63
Quote:
Originally Posted by Samar523

Considering I got no replies to my earlier post asking how these pans are, I guess I'm the only one on cake central who was stupid enough to buy these. .

No...I also bought two...I HATE THEM!!! In fact, I don't like any of their pans.....my cakes come out way to dark in them! I will stick to Magic Line!
post #32 of 63
I haven't got got the mad dadder pans, but I have a full set of round and square tins and wouldn't use anything else! Logic would dictate that if you are baking a bigger and deeper cake (even though there is a deep and shallow side to these pans) that you would need to use either a heating core or flower nail or baking strips, surely?
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I have come here today to kick ass and chew bubblegum...and I'm all outta bubblegum!
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post #33 of 63
I don't have these but I do have a similar problem with the paisley or teardrop pan, I solved it by putting a damp cloth for a cake strip on the smaller side only.
If you need more creativity, ask The Creator.
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If you need more creativity, ask The Creator.
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post #34 of 63
Quote:
Originally Posted by imagenthatnj

For anyone interested, there's Ateco heating cores in a package of 4. They look like the flower nails, but are thicker.

http://www.pastrychef.com/HEATING-CORES_p_1992.html#

I don't have the pans, and I don't use flower nails, but I just came across these and thought I'd share.



How funny! So many of us use flower nails, we recommend flower nails to other cakers all the time, but not one of us thought of sawing off the points & marketing them as heating cores! icon_rolleyes.gif
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #35 of 63
Hi,
I couldn't figure these pans out either. And I just dont understand how they would work. Anyway, you can always list them on ebay, this reaches people all over the world also. You can be honest that your not going to use them anymore and maybe that your not happy with them someone will bid on them, I even got rid of one of the wilton levelers.
At least you might get some of your money back.

I too only purchase magic line pans. They are so good.
post #36 of 63
I just found this link to instructions from fat daddios. They must have heard you guys. http://www.fatdaddios.com/userfiles/faq/Mad_Dadder_Baking_Instructions.pdf
post #37 of 63
Could this be why they're always on "sale".
post #38 of 63
I just tried out the 8" round mad dadder pan. I used two flower nails in the deep end with 7 cups of batter and my cake rose so much that it buried the nails!!! Now I have to dig down into my cake and find the nails!! I placed the nails point side down with the flat top resting on the top of the batter. Did I do something wrong? Did this happen to anyone else?
post #39 of 63
oh no i bought these pans too! oh well gonna give it a try on my bday next week( so if it doesnt work , no problem). but i was wondering can you put a filling in these? also those of you have used them do you recommend making a another cake to give them hieght?
post #40 of 63
These worked great for me. I used a super moist pound cake recipe and baked at 325. No flower nails or heating core. Largest size was 12".

Sorry it didn't work out for OP!
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"What a brave corporate logo!"
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post #41 of 63
I read the instructions from Fat Daddio and it makes no sense to me to put the flower nails with the point-side down. I always put my flower nails flat side down with the point up. The picture of the flower nails in the link that someone posted above shows them flat side down. Does anyone else use flat side up?
post #42 of 63
I just tried the 10" round pan and this time I put the flower nails in the deep end with the nail head on the bottom of the pan and the point pointing up. It worked so much better! It baked for 70 minutes. I am happy with how it turned out.
post #43 of 63
I haven't tried these pans, and I won't. I haven't been happy with any of Duff's products. I did try his black fondant, but it looks and feels like plastic. You would think that his products would be a little more impressive. icon_confused.gif
post #44 of 63
Could somebody tell me how to torte and fill a fat daddio's pan properly?
post #45 of 63
Quote:
Originally Posted by lkern777

I read the instructions from Fat Daddio and it makes no sense to me to put the flower nails with the point-side down. I always put my flower nails flat side down with the point up. The picture of the flower nails in the link that someone posted above shows them flat side down. Does anyone else use flat side up?




You use them the normal way first ( at the bottom of the pan, with the point up ). Then you put one more on TOP of your batter " floating ", with the point down ( in the batter ). I guess they feel the top of the batter should also send heat down the cake.
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