TUTORIAL: How to collar a cake pan... - Page 4

They are flower nails, upside down. They act as a heating core for cakes. Helps bake the middle evenly with the edges.

HTH
Michael

This is AWESOME!! I am so glad to read this. I really am pleased that this is helping some of you out!

Michael

=)

I hate to hear this. When I fill my cake pans, I only leave about 1/2" empty space for the batter to rise. Are you filling it that much?

Hi Cakers!

Well, I tried the square pan collaring technique this past weekend. I shot a few pictures for yall in hopes this will help. Let me first say, a square pan is much different for some reason than a round. Oh yea, please read my disclaimer at the besieging of this thread! =)



First, start out with your supplies. Notice how my parchment strips are curled over? Keep this in mind for later. I believe this is why I was having problems. Cut 4 strips for each side. Also, cut a piece for the bottom. This pan is 2. Make your strip 2 ½ tall. This is VERY important. You do NOT want your strip to be too tall




Spray the bottom and sides of the square pan with Baking spray. Lay your bottom parchment paper first. Attach the side strips. Spray the back of your strips first with baking spray. This will help them adhere. If you look closely, you will see that my strips would not want to adhere completely to the sides. Especially the corners. Urghhhhhh! I think this is because the parchment paper was curled. Parchment comes on rolls. I dont think helps us when lining square pans. However, there is hope come later




Pour your batter in the pan. Take some left over batter and place it on the back of the parchment strips. This really adheres the paper to the sides well. Take a look at how better the strips look






Please excuse the poor lighting on this next pic. Bake as normal and take out to cool. Notice how the longer side strip pulled up as the cake raised. This cause my parchment strips to fall over a little. Dont worry about this! My cake still did not bake completely of the lip of the pan!!!! Whoop Whoop!! Wow, look at that huge dome. Oh no, am I going to get 2??????Stay tuned






Level your cake as normal. Take a look at this folks..





2 of cake!! Thank God. I was really worried about this one. I think the next time I do this; I will flatten my strips out overnight so that they are not curled. I really think this is why I had a problem with them sticking to the pans.

If you would like to see the finished caked, go to Life Celebrations tab. Look for GODZILLA !!!!!

HTH someone

Michael
=)

Here is the finished product.

http://cakecentral.com/gallery/2141013

They are called Flower Nails. They act as a heating core. It helps the middle cook evenly with the outer edges. This is a common baking method used by many Cakers.

HTH

Michael

AWESOME!!!!

Glad it worked out. Yea, the curling was a issue with the square pan. I am going to flatten them out the next time I need to bake with the square again.

Thanks!

Michael

UR Welcome!!

It's Friday. Thinking that someone might need to use this!

HTH

Michael