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Do many of you use these pans?

post #1 of 10
Thread Starter 

 Can anyone tell me if they use the pans Ateco professional square baking pan 3 ' high series .

I am looking to buy sets of  square tins, 

I was going chicago metallic but cant seem to find anymore than two sizes.

The fat diddios look great but seem to have rounded corners

Im truly stuck and would love some direction.

(I have had a bad experience with the very expensive square tin I have .

The corners of the cake dried out so badly they were inedible .)

This has made me wary.

Thanks

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A career is not a destination but a journey traveling in many forms of experience.

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post #2 of 10
Magic Line is the only pan, in my opinion, with true corners. I don't like anything I have in Chicago metallic. But they aren't restaurant quality I got then from a home store. Fat Daddios has more of a rounded corner. You are right about that.
post #3 of 10
Thread Starter 

Thanks for that , I am online trying to choose now and am soooooo confused.

really appreciate your help!

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #4 of 10
No problem! I hope it helps. I buy magic line pans exclusively. I love them! I'd recommend getting those if you could...they aren't terribly expensive
post #5 of 10
Oh and I've also heard many many negative things about 3" high pans. I think only one person I've met felt like it was worth the trouble.
post #6 of 10
Thread Starter 

Why is that ?

Should I get 2 " I just thought when my agbay arrived I would get more layers and height in my work.

They are a good price,  Im looking at around $ 97.00 for a set of 5.

Do you know if they make ball pans?

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #7 of 10
The main complaint I hear is that it's pretty difficult to get your cakes to bake evenly in the 3" pans. I can't personally vouch for that because after all the bad reviews I never even attempted it. So because of that I just got 2" pans and have an agbay as well. The extra step is worth it..better that than to be struggling to get your cakes to bake evenly
post #8 of 10
Thread Starter 

Thanks for that really appreciate it.

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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post #9 of 10
Magic Line. No need to be confused. Just do it. lol. I use the 3 inch pans but I do NOT try to bake 3 inch tall layers. I put the batter for 2 inch tall layers into the pan. Some of my cakes bake taller than others so I don't have to worry about collaring with parchment or batter overflowing. I've found some other brands are not truly 2 inches tall so when the layers have been levelled and torted you end up with 1.75 inch tall layers or less.
post #10 of 10
Thread Starter 

Thanks,good to know from those that use them.

Very helpful when you have no idea.

I am really greatfull for all of your help !!!

A career is not a destination but a journey traveling in many forms of experience.

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A career is not a destination but a journey traveling in many forms of experience.

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