AI ordered two contoured pans last week for a cake I'm doing TOMMORROW. The seller assured me I would have them in time!!! Well it's Thursday I called the seller he did a search and guess what pans won't be here util tues !!! I live in a small town going out and buying what I need is not an option. So my question is.... Does anyone have an idea on how I can turn my reg 6 and 10 into makeshift contours ????
sure a contoured edge or what?
cut it off--freeze it first if you want
you can mark it with toothpicks if you want to get all serious about it
but just slice it off
you might to bake more layers for more height
I would just cut it right off, then cut a little of the remaining edges off. Finish with icing. Return to sender, on the box when it comes Tuesday.
AYeah I was hoping to avoid cutting the cake I was hoping more for a neat trick on how to turn the pan into a contoured one so it would bake right :( oh well
oh well
using scissors is a neat trick and a degree easier than a knife imo because there's only so much you can grab--it automatically limits the amount you can whack off
but of course with a knife you have much more a free hand and can carve out inconsistently if you're not steady
ok--here's a neat trick
bake off a one inch layer
say you need an 8" cake beveled
so bake the 8" layer but bake a short one inch layer
put a 7" board on top cut away from the 7 to the 8
that makes it much more mechanical--less chance of inconsistency
or you could still do the 2-3" layer
mark off once inch down all the way around with toothpicks and use the 7" board the same way but cut to the toothpicks
the cake kind of looks like a satellite with all the toothpicks coming out of it
that's the best i can think of ;)
you can do it!!!
that was a great idea !! but I got lucky my daughter is in vacation in florida and she found what I needed !!!! so when she flies in tomorrow she is brining my pans !!!
Quote by @%username% on %date%
%body%