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I think my 3" pans might be my problem - Page 2

post #16 of 21
This is such a timely thread. I am making a cake next week using 14" x 3" pans. You all have answered so many questions for me. From filling to how many heating cores to use (I have the Aetco heating nails). Thanks so much!

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #17 of 21
I have 3" square pans and I find them to be pesky. I am going to try bake-even strips and a heating core next time I bake. However, I must say, 2" pans are my favorite. I don't like my Fat Daddio's pans, btw. The edges are not perfectly square, they're somewhat rounded. Magic Line is what I prefer.
post #18 of 21
I prefer the fat daddios to the magic line because of those corners! Much easier to clean, and I usually end up trimming the edges of the cakes flat anyway.
post #19 of 21
Good point Costumeczar. Makes me feel better about my investment in those pans!
post #20 of 21
Here are the links for the Ateco heating cores, if anyone needs them. SCP, now they're at Sur la table, too.

http://www.pastrychef.com/HEATING-CORES_p_1992.html

http://www.surlatable.com/product/PRO-677559/Ateco-Heating-Cores
post #21 of 21
Thanks imagenthatnj. I have a huge stack of receipts because of getting ready for the retail store and I knew I wouldn't find it.

I can't say enough about the difference, but I'm one to try to perfect the smallest detail. They conduct the heat better than the flower nails, not to mention the dents and the deterioration in the flower nails.

They are about $5.00 for four, but my shipping was almost $10.00. I got two sets and should have gotten more. This is why I suggested getting all at the same time.
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