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TUTORIAL: How to collar a cake pan...

post #1 of 76
Thread Starter 
Hi Cakers!

This is by far not a Formal Fancy tutorial like many others out in cake land. This is just something I pulled together quickly. Some might think this is nothing major, others may differ. To each their own. =)

For the last 4 ½ years I have NEVER achieved a 2 cake layer. I did it all. Bake strips, flower nails, heating cores, lower oven temperature and other cake tricks. Regardless of what I did, my cakes were always about 1 ½ after leveling. I had to use ½ foam core board so that I can achieve a 4 high cake when both layers were stacked. The cake would rise, but would bake on the cake pan lip.

Very discouraging!

Until, I read a post about collaring. Supposedly, collaring a cake pan will allow your cake to rise additional height and not cook on the lip of your cake pan. The collar acts as a barrier for your cake batter to rise against.

Well, guess what? It works! After 4 ½ years of caking, I achieved my first 4 cake. WITHOUT using foam core board!

I hope this will help 1 person. Here is the finished decorated cake if you are interested

http://cakecentral.com/gallery/2115219



DISCLAIMER: If someone out in Cake land has a formal DVD, TUTORIAL or other forms of instruction on this method, I apologize. This is strictly coincidental. Not by any means am I trying to rip off anyone out there that has done this already.

Here is what I did:

I cut out a parchment circle to match the size of my cake pan for the bottom. I then cut out several strips of parchment paper. My pans are 2 high. I cut the strips 2 ½ wide and about 14 long. Notice the baking spray? =) Wait for the next step

Image


Take your baking spray and coat the pan. Sides and bottom. Insert the circle parchment paper

Image




Take a strip of parchment paper and COAT THE BACK OF THE STRIP with spray. Press your finger against the strips so that they adhere to the shape of the pan. Attach the strips until the entire pan looks like this..

Image


Fill your pan with batter. I dont measure my batter. Eye ball it. I leave about ½ space for the cake to rise

Image

Bake as normal. Here is what my cakes looked like after they baked. They are sitting on the racks to cool

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Look at this cake! This cake has NOT been leveled yet! No lip that has to be cut. I really dont need to level this, but I did anyway. The cake actually measure slightly over 2

Image



Here is what the layers looked like stacked! 4 of cake!!!!!! No foam core board!!!!!!! Geesh, it took me 4 friggin years to get this. How sad!.

Image

Oh yea, here is what my previous cake layers looked like when I did not use the collaring method. Notice the lip around the cake. Look how much smaller in thickness this cake is compared to the cake I did above

Image


Let me know what you think! I hope this helps somebody.

TFL!

Michael
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post #2 of 76
Thank you! I often struggle with squatty tiers too!





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post #3 of 76
Thanks Mikel79 this is something that I'd like to for my try next cake icon_smile.gif thanks

So little time, so many ideas
 

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So little time, so many ideas
 

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post #4 of 76
Great job! I'm glad the collar method worked for you. I was so happy for you when I saw your post after I mentioned it on that other thread. Someone actually suggested it to me but I have yet to try it.
post #5 of 76
Mikel79, Thank you, So much for this tutorial, This will be very helpfull, I get that same lip and i hate it.
post #6 of 76
How far is the paper off the pan I can't tell .. looks about a inch or 2
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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post #7 of 76
There's a tutorial on this in the Articles section.

http://cakecentral.com/articles/101

Theresa icon_smile.gif
post #8 of 76
Exactly!
The only thing that I would add is to make sure the parchment strips overlap each other. I can see you did that, but just wanted to point it out.
Great job!!!
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #9 of 76
I HATE getting lips on my cake!!!! I've been taking my sheers to them to take them off instead of losing it all to leveling!

NOW I DON'T HAVE TO!!! Bwa ha ha ha haaaaaaaa!!!!

Can you tell that I'm happy you put this up?

Thank you bunches and bunches!!!

~Kate
post #10 of 76
Thread Starter 
I am so glad this is helping.

The parchment paper is 2 1/2" wide. 1/2" is sticking out of the pan.

HTH

Michael
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post #11 of 76
Thread Starter 
Quote:
Originally Posted by playingwithsugar

There's a tutorial on this in the Articles section.

http://cakecentral.com/articles/101

Theresa icon_smile.gif



Thank you for pointing this out. =)

This is why I put a "Disclamier" in my post. =) It is a little different from what I do, but the concept is still the same.

Thanks
Michael
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post #12 of 76
Great job, love the tutorial.
post #13 of 76
I have not heard of this before. I love it and will use it forever and ever. I too wase a lot of cake leveling off that dang ridge. Will help with overflow from my uneven oven too.

Thankes Mikel79!
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #14 of 76
thank you so much!! I have read about this but never have tried. I will have to try next time a bake a cake, and I think it will be for my birthday!! thank you!!
post #15 of 76
Thanks so much for taking the time to do this. I am going to try this on my next cake!
Let them eat cake.....
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Let them eat cake.....
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