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I love the 3" pans. There are a few tricks tho...
Make sure that you keep your cakes (i.e. making several tiers in a wedding cake), consistent. They should all be the same heighth. Also, Wilton sells a heating core for the really large pans. I think that they suggest anything 10" or bigger could use a heating core. You put it in the center, it looks like a cup with a narrow bottom, and you fill it with batter,...make sure to grease it too, 'cause you are going to want to take out the piece inside and put it in the Hole that the core made in the cake. I have found this method very effective, and not one person has ever noticed the patched in piece. They'd notice an uncooked center a lot more! Hey what brand of pans was it? :cool:
 

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The flower nail is an interesting idea. Oh, when I bought my pans, 3" I must have read the part, "for serious cake decorators". Now I have to laugh, because my cake teacher insisted on us using the 2" high pans for our cake, and doing 2 layers, making a nice high 4 inch cake. Go figure! I had bought the set of 3 and do have plans to make a Panetonne with the 6 incher.
 
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