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Topsy Turvy Cake Pans

post #1 of 6
Thread Starter 
This may be a silly question or maybe I am over thinking it, but I bought the topsy turvy cake pans, so how do I use them? Please Help LOL!!!
Kelly
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Kelly
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post #2 of 6
When I use mine, I make sure to fill them a little more than 1/2 full, use a flower nail, (or 2 depending on which size of tier) in the "deep end" of the pan, and bake at 325. I have had no problems with doing it this way. Also, when I torte them, I use an Abgay so I get a nice even level cake.
post #3 of 6
Thread Starter 
Thank you for your help! How do you stack yours?
Kelly
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Kelly
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post #4 of 6
I use the upper tier and trace a "template" in the fondant on the lower tier, then carve out about a 1/4" at the deepest part, till a regular pan of the same size as the upper tier sits level on the lower tier.... hope this makes sense. I then place the fondant back to prevent the cake from drying, dowel rod as normal and then place the upper tier and "seal" the edges with buttercream.
post #5 of 6
So, Paula, you still cut out a section even when using these pans? I was wondering about that because I was concerned the cakes would still be at risk of toppling over if not sitting flat. Somebody else said they just put a long dowel down through all tiers, which I would do anyway, but I would think there still would be a chance of falling if the tiers weren't sitting flat.
post #6 of 6

Hi!

 

I do cut out the section, that way I know they are actually sitting level and won't take any chances of them sliding.... my worst nightmare is having them slide off, even if the dowel is in place.

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