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Fat Daddio Mad Dadder Pans Review and WARNING!!! - Page 4

post #46 of 63

Are yours the square or round pans - I just tried the 6" round w/a heat coil & it seems to be all right - I baked @ 325 instead of 350 - If yours are square I would be interested in buying them from you.

post #47 of 63
Quote:
Originally Posted by Enchantedcakes View Post

Maybe you could try putting a heating core on the deep end of the pan and cover the shallow end of the pan.

This was my thought also.  Worth a try. 

post #48 of 63

I have the 12", 8" and 6" Fat Daddio Mad datter pans, and I like them.  I used the Ateco flower nail type heat cores, and also the bake even strips.  I also did not fill the pans vey full, relying on addition regular round layers to build up height.  They cooked fine.  The pans are not very Wonky though, and I usually carve the sides in more. 

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post #49 of 63

I just purchased these. 

 

I have no idea what everyone means by putting aluminum foil, a heating core..smh. I am officially freaking out. 

 

Can anyone show a pic of what they mean by putting a nail flower or aluminum, etc. 

 

Thanks

post #50 of 63

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #51 of 63

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #52 of 63

I have used flour nails in Fat Daddio’s topsy turvy pans without any problem.  I have the Ateco heat core nails which have flat bottoms and don’t rust, but are similar to flour nails.    To keep the nails in place during baking, cut a parchment circle to fit the bottom of the pan.  Poke holes in the paper where you want the nails to be.  Grease and flour your pan.  Set the nails in the pan, pointed side up of course, and place the parchment paper over the nails, so they poke through the holes.  (I have never bothered to grease the nails).  The parchment holds the nails in place, and after baking when you turn out the cake, they are easily removed as the base is outside of the paper.  

 

 

 

 

400

 

400


Edited by yortma - 12/5/12 at 7:27am
 
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post #53 of 63

Thank you thank you @DeliciousDesserts and @yortma. I didn't realize I had a flower nail from a Wilton kit. I am buying parchment paper today and a couple more flower nails. I appreciate everyone's input here. :)

post #54 of 63

thanks soo much - my nails fell over so this is a great solution - My friend baked the 6 & 8" cakes without any heating cores & they came out beautifully...I might try the 10" w/o

post #55 of 63

Hi was just looking to see how to use those mad pans and found out that to stop the cakes from cooking unevenly just pop in a nail flower into the deep end of the pan. For the 8" and larger 2 or more. This way they act as a heating core and the cake cooks nicely... as I haven't tried them yet it does make sense to me to use nail flowers. I hope this helped although I won't be making them today I will in the next few weeks and I will use the nail flowers also. I have added the link for the instructions on how to use them. icon_smile.gif

 

fatdaddios.com/userfiles/faq/Mad_Dadder_Baking_Instructions.pdf

post #56 of 63
Ok I was a question I am purchasing the 3 tier, how do you stack them. Will the SPS system still work because the rods are all the same length.
post #57 of 63
Quote:
Originally Posted by BabyGerald View Post

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!

How did you stack them so they were secure?
post #58 of 63

Each cake is sitting on a level surface.  A flat area the same size and shape as the bottom of the next tier up  is carved out so the next tier sits level on the one below it.  The supports, whatever type they may be, are all the same length.  There are good YouTube videos demonstrating the technique.  The cakes are quite stable.  It is an illusion that each one is sitting on a slanted surface.  A center dowel, especially for transport will add extra security.  There is a nice  diagram by FromScratch SF in this CC Discussion:

 

http://cakecentral.com/t/595778/topsy-turvy-cakes

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I'd rather be baking!
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post #59 of 63

I didn't buy the Mad dadder ones, but the anodized 2 and 4 inch deep squares and circles.  I've never had a problem with those ones, but maybe its a different quality for the Mad Dadder ones?

post #60 of 63
Yes, SPS works fine as long as you understand that the cakes are actually all sitting level.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
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