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TUTORIAL: How to collar a cake pan... - Page 5

post #61 of 76
9/2/11 at 6:58am
Quote:
Originally Posted by Mikel79

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

HTH

Michael




Trying this today!
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post #62 of 76
9/2/11 at 7:05am
Thanks, Michael!
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post #63 of 76
9/2/11 at 6:09pm
Thread Starter 
Quote:
Originally Posted by SarahBeth3

Thanks, Michael!



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post #64 of 76
9/2/11 at 6:47pm
Just used this technique on the 14" square that has been bugging me since i took this wedding cake. The two that I have baked so far are beautiful and tall! a little lip because the paper bowed out just slightly but easily trimmable. I really didn't want to have to torte a 14" square so I figure i'd try and do it in two layers. This is just the tip I needed!
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post #65 of 76
9/3/11 at 4:24am
Thread Starter 
Quote:
Originally Posted by homemaderachel

Just used this technique on the 14" square that has been bugging me since i took this wedding cake. The two that I have baked so far are beautiful and tall! a little lip because the paper bowed out just slightly but easily trimmable. I really didn't want to have to torte a 14" square so I figure i'd try and do it in two layers. This is just the tip I needed!



Awesome! I had the same problem with the paper bowing out. Next time, I will flatten the paper overnight so it is 100% flat. I think this will help that issue.

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post #66 of 76
9/3/11 at 5:33am
i tried it and my cake baked wonderful. thanks so much for the tutorial
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post #67 of 76
9/16/11 at 3:27pm
Thread Starter 
It's Friday night. I am sure there will be someone baking tonight!

Bumping to help out...


Michael

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post #68 of 76
9/23/11 at 6:10am
Thread Starter 
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Bumping for the Friday Cake bakers!!!!!

Whoop Whoop!!


HTH

Michael
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post #69 of 76
12/31/11 at 2:59pm
Thread Starter 
Bump !!
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post #70 of 76
7/29/12 at 2:36pm
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Bump!

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post #71 of 76
7/30/12 at 6:35am
I use this method and it's great! I usually make my strips about 3 inches wide as I cut them from 12x15 inch sheets of parchment.
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post #72 of 76
7/30/12 at 5:12pm
Thread Starter 
Quote:
Originally Posted by unctoothlady

I use this method and it's great! I usually make my strips about 3 inches wide as I cut them from 12x15 inch sheets of parchment.




Thanks for the 3" tip!

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post #73 of 76
2/28/13 at 8:24pm

thank you for this tip. going to try it this evening with my first red velvet cake.

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post #74 of 76
3/1/13 at 1:10am

 

The first time I used a cake pan collar and it worked out FANTASTIC. Will never bake another cake without one.

The square cake, in pan without a collar, tore on the bottom and the entire side of the cake, and did not bake evenly.

My round cake is level top and bottom, without any tears and, overall, turned out amazing with a good 3/4" higher than the square cake.

I am ECSTATIC about this new discovery. I have seen it done before with Panettones, though did not pay close attention to the outcome.

Thank you for sharing this technique!

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post #75 of 76
4/14/13 at 6:44pm
I can't wait to try this on my next cake! Thank you so much!
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