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Best cake pans

post #1 of 20
Thread Starter 
Hello everyone. I wanted to know what size/type/brand cake pans are absolutley necessary for a baker/ decorator? I don't know much about sizing and servings you get per cake ect. Where can I find this information? As of now I only have two cake pans and I don't even remember their dimensions icon_redface.gif
post #2 of 20
Hi,
I'd say in a cake pan collection, you would need a variety of round tins, square tins, rectangle tins and maybe a loaf tin, a cupcake pan wouldn't hurt either, I don't bother with novelty pans, normally they are just used once and never again, unless you're always making a castle cake! icon_smile.gif
little round tins are good to have, 5 inchs, the pans I have are like, a ickle 5 inch icon_smile.gif , an 8 inch, a 9 inch but if you're going to make wedding cakes, you would need the 3 tier pans a big one for the bottom, a middle and a little top one. I have two of each size aswell to make layered cakes.
I'm from the uk, so I get my pans from different sources, not like wilton in the us, non- stick are the best, I got a 5 inch nonstick pan for £1!!! in poundland and its one of the best pans I have!!
Have a nosy at wilton,
http://search.wilton.com/?q=pan

hope this helps. thumbs_up.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #3 of 20
The Fat Daddio pans are really good too. If you go into any good cake decorating store they'll have a display of cake pans. Williams Sonoma has some very good ones; but they are very pricey. I like mine to have good weight; I find the baking is more even. Heavier pans are less like to bend out of shape as well.
post #4 of 20
Quote:
Originally Posted by JamAndButtercream

Hi,
I don't bother with novelty pans, normally they are just used once and never again, unless you're always making a castle cake! icon_smile.gif



Agreed. The only novelty pan I own is the one that makes a ball as you're not restricted to decorating it just one way. It's actually proven to be quite useful.

I own 2 sets of Fat Daddios - squares and rounds (7 pans per set, even sizes from 4" to 16") and they work wonderfully and bake very evenly! But it depends a lot on what kinds of cakes you'll be making.. there's no point getting bigger sizes unless you plan on making wedding cakes. From what I've heard, Magic Line has some great ones as well (I believe there's a forum-wide debate on these 2 brands? icon_razz.gif ) Either way, if you're looking to build a collection, I'd suggest to start off with some basic pans under 12" and then build up, unless you buy the entire set in one go (which is what I did when I started - pricey but a good investment if you bake enough to cover the costs).

I wouldn't suggest the regular Wilton pans though - something about their quality throws me off. But that's just a personal choice icon_rolleyes.gif Hope this helps!
post #5 of 20
Magic Line, hands down. You will not regret buying the best tools.
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.
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post #6 of 20
Thread Starter 
Thanks for all the advice ladies! As of right now I want to focus on getting the basics down so I will not be doing any wedding cakes anytime soon lol. Lady Tangerine what are Wilton's regular pans? Would that include their decorator's preferred and performance pans? Leah_S I will look into the Magic Line pans. what is the normal price range for these pans? I know sometimes the pricing can be very different depending on what website you go to so I am just asking for a ball park figure before I purchase them and find out I paid way too much lol.
post #7 of 20
I'd say both Wilton's Decorator's Preferred and Performance Pans (for lack of a better word) suck, although I've heard a few people say the Performance Pans aren't that bad. Either way, I'd avoid both at all costs. Wilton's quality just doesn't compare with Magic Line or Fat Daddios or other brands.

As for pricing, I'm going to stick my two cents here and say the most decent prices I've personally seen are on Global Sugar Art. icon_biggrin.gif
post #8 of 20
I prefer magic line but like other have said, fat daddio is also good, but the have more rounded corners than magic line, especially in the squares. I also like magic line because it's a local company (Los Angeles area), but I've yet to get around to their store.

If you're just starting out, I recommend getting two 6 inch and two 9 inch pans, they're your basic small and large cakes.
post #9 of 20
Quote:
Originally Posted by leah_s

Magic Line, hands down. You will not regret buying the best tools.



I'm with Leah! Magic Line are the best. I'm slowly replacing everything I've got. The square ones are especially nice.
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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post #10 of 20
Magic Line first, Fat Daddio second. That being said, I do own Wilton's doll, heart and sports ball pans that I have used over and over again. What I really would like more than anything in the world is to find the very old discontinued Lambath pans Wilton produced. But if found, I probably couldn't afford them anyway. LOL

But since you are just starting out, 8 inch rounds seem to be the perfect start. As far as serving charts, I use Earlene's: http://www.earlenescakes.com/ckserchart.htm
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #11 of 20
Thread Starter 
Thank you all for the advice. icon_smile.gif I have decided to try out the Magic Line pans only round for now but now I'm not sure if I should get the 3 in deep or the 2 in deep. I have in my cart 6X3,8X3,9X3,and 12X3 totaling $64.04 with free shipping on 8 pans.
post #12 of 20
I am curious on this too... how deep are the pans you guys use?

2" or 3"
Trish

Thank you to all who share their wonderful advise and experience!!
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Trish

Thank you to all who share their wonderful advise and experience!!
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post #13 of 20
2"
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #14 of 20
I am very happy with my Fat Daddio pans. I have a few Wilton pans I still use. Those are ok, but the Fat Daddios are definitely nicer. I would love to be able to afford the Williams-Sonoma Goldtouch but $25 for per 8 inch pan is just not going to happen.
post #15 of 20
I always use 2", but you will find people who love the 3" ones. What have you baked with in the past?

With a 2" pan, you will usually bake 2 - 2" layers with a filling between them to get a 4" standard tier.

From what I've seen, people who use 3" pans will bake 1 cake, tort it in thirds, and put filling between each layer, so there are 2 layers of filling and 3 layers of cake for a standard 4" tier. Does that make sense?

It seems that a lot of American bakers use 2" and a lot of European bakers use 3", although that is just an observation and not a rule of any kind.
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
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