I would love to know what a good basic supply of pans would be. Specifically, what size, shape, and how many of each should I have on hand? My plan is to start w/ the basics, then add on as I can. May seem like a silly question, but I'm dealing with limited resources.
Thanks!
Jasra Frequent Member
Joined: Feb 03, 2006
Posts: 209
Location: Canada
Posted:
Fri Jul 21, 2006 4:10 pm
I think it's a great question! I'm a beginner too and am also interested in the answers. So far I just have a couple rounds and the two that came with the Wilton Course 2.
prettycake Not Registered
Joined: Mar 10, 2006
Posts: 1350
Location: Elk Grove, CA
Posted:
Fri Jul 21, 2006 4:30 pm
I would suggest, 8, 10 and 12 inches for now.
If i'm just starting, I would not bake those huge ones like 16 inch or more. I would just concentrate on 8" or 9"..
than a lot of disposable piping bags. I do not use parchment. and I hate washing them besides the tips. And packs of cake cardboards.
Keep practicing, then after that you will know which type of icing you are comfortable with and that's the one you might do the most. I love fondant, that's why I only do fondant. good luck, you pick the right hobby.
m0use Forum SuperStar!
Joined: Feb 04, 2005
Posts: 3884
Location: Hartland, WI
Posted:
Fri Jul 21, 2006 8:18 pm
2 each of 6, 8, 10, 12, 14" rounds.
2* 11x15 pans (trust me when you want to do two layers and don't want to torte, you will find this much easier to have 2 pans)
1 or 2 each of 6, 8, 10" square pans (I don't do a lot of these yet.)
2* 9x13 pans (same reasoning as the 11x15 pans)
Wilton pans are ok, but if you want a nice straigt edge, go with Magic Line. (You can buy them here at CC and it keeps the site going as well. And who could go wrong with free shipping on orders over $50 USD)
I really love my disposable decorating bags.
You will want a stock of 6, 8, 10" cardboard rounds. Also a good stock of 13x19 cardboard rectangles. (They are great for shaped pans)
arosstx Forum Fanatic
Joined: Mar 08, 2006
Posts: 1114
Birthday: Sep 28
Posted:
Fri Jul 21, 2006 9:00 pm
Thanks! I think this all helps a LOT! Looks like I have some shopping to do....
I love this website!
bodaisy Forum Addict
Joined: Feb 24, 2006
Posts: 672
Location: Upstate NY
Posted:
Sat Jul 22, 2006 6:24 am
m0use wrote:
2 each of 6, 8, 10, 12, 14" rounds.
2* 11x15 pans (trust me when you want to do two layers and don't want to torte, you will find this much easier to have 2 pans)
1 or 2 each of 6, 8, 10" square pans (I don't do a lot of these yet.)
2* 9x13 pans (same reasoning as the 11x15 pans)
Wilton pans are ok, but if you want a nice straigt edge, go with Magic Line. (You can buy them here at CC and it keeps the site going as well. And who could go wrong with free shipping on orders over $50 USD)
I really love my disposable decorating bags.
You will want a stock of 6, 8, 10" cardboard rounds. Also a good stock of 13x19 cardboard rectangles. (They are great for shaped pans)
i agree with mOuse... GET TWO OF EVERY PAN !!!!!! There is nothing worse than trying to make a cake and having to take the cake out the pan to wash the pan then grease and flour it again and then make the second batter then have the oven on for another 40min. Very time consuming with just one pan.
imo love the magic line pans.. I have a few sheet sized ones and they are perfect!! the 8x12x2 takes one cake mix plus the extender recipe and comes out perfect everytime!! the edges are unbelievably straight and makes decorating easier..
tips for supplies:
CAKE BOARDS are another MUST!!! If it were me and I was just starting. I would go to like the dollar store and get foamboard.. You can get a whole sheet (not sure on size) and just cut out the size you need and get 3-4 shapes out of one sheet (depending on size you need of course) I bought 10sheets just last week, and it'll last until next year. (my cake season is FINALLY dwindling down) OOHHH, freezer paper is another good thing to have to cover your boards with.. It's very versatile.. AND parchment paper for the bottom of your pans, not only will it realease the cake better, but it'll protect the pans.
the disposable parchment bags are GREAT.. you can get like 100 for around 6.00 at wal-mart..
hope this info helps.. i wish i had this site when i first started out.. it'd save me alot of trail and error
thanks
b
OCakes Frequent Member
Joined: Oct 16, 2005
Posts: 333
Location: Sonoma, California
Birthday: Jan 28
Posted:
Sat Jul 22, 2006 6:41 am
When I started, it was with a set of round pans, 8", 10", and 12", that my mother-in-law gave me. I also had odd pans just from baking "before being a Baker". So, you can definitely make it work with only one set, and the 8" seems to be the most selected, but you would just have to wash the pan in-between baking which is a DRAG, but saves money. Eventually, I purchased a set of 4, 6, 8, 9, 10, 12 & 14, and an extra 6". So, I only have one 9" & one 14" - but the 14" isn't requested very much.
I also purchased a set of squares from 4" - 18". The 18" BARELY fits into my oven! I have a set of 4 ovals, and then a ton of 3D & odd shaped pans. I still don't have a hexagon set or a flower petal set, but I'm waiting until someone actually orders those shapes (which is how I obtained the oval pans).
These pans are why my business basically broke even or lost money in the first year & a half, but it's really nice to have the pans when you need them!
One last bit of info, which I think is extremely important..... lacking resources or not, when you buy your pans, make sure they are good quality. Of course Wilton brand is good, all my rounds are Wilton, and most of my odd pans... but my squares are Magic Line. They actually have square corners, not rounded like the Wilton sets that I've seen. I actually have a 3 tier square Wilton set, but I never use it, I should sell it...
And I've purchased most of my pans on ebay, believe it or not. Check the prices in stores & then try to beat them on ebay. Just be careful that you don't wait too long & the stores sell out, because Wilton discontinues their special shaped pans (I think every year, I'm not sure). So I've had to find quite a few items online.
Good luck!
jess9333 Junior Member
Joined: Jun 06, 2006
Posts: 63
Posted:
Sun Jul 23, 2006 2:29 pm
Do you recommend using 2" or 3" pans? I have recipes that call for both, but I don't know what to invest in first.
Momof4luvscakes Forum Fanatic
Joined: Jun 19, 2006
Posts: 1542
Location: Raleigh, North Carolina
Birthday: Feb 24
Posted:
Sun Jul 23, 2006 2:33 pm
I would start off with 2" pans, but that's just me!
I use all round 3" pans. I have a combo of Magic line and Wilton pans. I have 2" pans fpr my square cakes so they are real tall when finished. I would love to get a new 1/4 sheet that is 3" tall. I saw them and wanted one real bad! I cannot justify it because I rarely do sheet cakes. I also tell people to order from the restaurant supply store. When I get my business side figured out I actually have to purchase all NSF approved pans. Most of mine Are not to my knowledge.
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good luck, you pick the right hobby.
