Photos: Square Cakes Baked In Fat Daddio's & Magic Line

Decorating By Petit-four Updated 4 Jun 2008 , 10:42pm by ceshell

Petit-four Posted 24 May 2008 , 2:01am
post #1 of 97

I've seen several discussions about Fat Daddio's and Magic Line Square pans over the last few weeks.

Original post was incorrect and fallible due to incorrect baking times and temperatures. Please read additional information for updates and correct values.

Originally Posted by GregSkipper

Hello CC Members:

My name is Greg Skipper and I am one of the owners of Fat Daddios. I wanted to give you a bit of my background and history with cake pans and baking supplies. I apologize in advance for the length of this email but I feel it is important I respond. In addition, there is a special reward for those of you that perservere through my message.

To begin, I appreciate the experiment Petit-Four conducted. It is a testament to the quality of the members on this board always "looking out" for their fellow member. I have listed some reasons below why our pans performed differently in this test and hope that through a change in handling will result in better results for each of you.

My family has manufactured bakeware since the 1960's. In fact, we started in business to private label manufacture the Magic Line pans. Over the next 30+ years we manufactured many other companies pans as well. During that time we heard many of the things people loved about our pans and things people would like changed. I took many of the thousands of suggestions we received over 30 years of manufacturing and developed the Fat Daddios brand of bakeware.

Yes, the pans are very different from what we made for Magic Line. EVERYTHING we did was intentional and for a very specific purpose. All of our pans are anodized to provide a clean and safer surface to bake on. This process seals the natural aluminum and prevents any leaching of contaminants or aluminum into your food and provides for an easier clean-up. Further, anodizing hardens the metal causing our pans to be nearly as hard as stainless steel, ensuring a longer life. Natural aluminum bakeware has been reported by the FDA to leach aluminum into your food especially so with acidic foods. The same report by the FDA explains how anodized aluminum seals the metal and prevents that contamination and leaching.

Our pans bake differently than ML pans. Our pans conduct heat differently and more efficiently. That being said our pans should be baked at 325 degrees for standard ovens and as low as 300 degrees for convection ovens. In addition, our pans should be baked for a shorter period of time than ML pans. This efficiency has been proven by numerous large commercial bakeries around the world, all of whom have switched their production lines to our pans. If you bake at 340 or higher in our pans crowning will occur. That is also the reason there were issues with crumbs. Too much heat resulted in crowning, overbaking, and drying out. This will always create crumb issues. If you make these adjustments you will find a substantially better baking experience.

Please don't get me wrong, I think ML is a great pan, my family made it for decades. I just believe we have created something truly different, safer, and better. Ironically, our process actually costs us more money to manufacture than if I chose to make the pans the same as we did for ML. There is no reason why I would have chose to make the pans the way we now do and incur higher costs if I did not feel would provide a benefit to YOU our customers.

For that reason, I have spoke with Alan at about a special promotion. I am sending him just over 50 of our pans at no charge. He is going to create a special product page on his website that you can go on and order one of these pans at absolutely NO CHARGE. Fat Daddios is going to cover all costs for the product and shipping. We want you to try for yourself and let us know your thoughts. Alan said he would have the page set up next Tuesday for those of you who would like to take advantage of this offer. I welcome ANY questions you may have. I can be emailed at gskipper @ . For those of you going to ICES, please stop by and chat with me as I would love to talk more about our products and new items being developed. In addition, there will be some great freebies for those of you that come by!

Again thanks for bearing with this long post and please contact me with any questions. I appreciate your time and support!

Warm Regards,


{Admin edit: test removed due to flawed implementation and comparison.}

96 replies
leily Posted 24 May 2008 , 2:40am
post #2 of 97

Awesome information!! And the photo comparison is priceless.

I have been a Magic Line fan b/c of their crisp crisp corners which I love so much... But I did not realize FD were made out of the US, I thought both brands where made in the US.

I agree with the cleaning though... I have found the best way is a toothpick under warm running water for those corners... works like a charm.

Petit-four Posted 24 May 2008 , 2:46am
post #3 of 97

Thanks, leily....I'm going to be getting Magic Line to complete the rest of the set. I was just trying to be fair to both companies...(I also like the Made in USA aspect too usaribbon.gif ) icon_smile.gif

indydebi Posted 24 May 2008 , 2:55am
post #4 of 97

excellent analysis!! thumbs_up.gif

vdrsolo Posted 24 May 2008 , 3:39am
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Thanks for the info! I love my ML pans but recently needed an 11" square. ML doesn't make odd size squares above 9" (I sure wish they did!). So I bought a FD...haven't tried it out yet. Was supposed to use it for a wedding next weekend that just got called off.

CakesByLJ Posted 24 May 2008 , 4:00am
post #6 of 97

Thank you so much for this information and pictorial... It pretty much speaks for itself, huh........

rezzygirl Posted 24 May 2008 , 4:10am
post #7 of 97

Great info! Thanks for taking the time to post it.

BlakesCakes Posted 24 May 2008 , 4:11am
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I have a hodge podge of Magic Line squares & rectangles and I love the crisp edges that I get when using them.

I've chosen to purchase the Fat Daddio's in unusual shapes only. Haven't had a chance to use any yet, but I'll re-post results when I do.

Thanks for the info--it confirms some of what I already suspected.

mkolmar Posted 24 May 2008 , 4:41am
post #9 of 97

Thanks for posting this. I had wilton pans and bought a set of 8in square magic line. I just love ML. I almost bought some FD pans but I read mixed reviews on here so decided just to stick with the ML brand. After looking at the photo, I know I made the right choice.

dandelion56602 Posted 24 May 2008 , 4:49am
post #10 of 97

You've given a very informative & unbiased comparison. Thank you & pics are worth 1000 words

ATCakes Posted 24 May 2008 , 4:55am
post #11 of 97

Great information. Thanks for all of the time you took to put this together.

YAYI95 Posted 24 May 2008 , 5:04am
post #12 of 97

thanks so much for that information....I need to buy some square pans and did not know which one to go with FD or ML but you helped me decide....Anyone know of a good site to order ML from??

CambriasCakes Posted 24 May 2008 , 5:37am
post #13 of 97

Awesome information! Thank you so much for taking the time to post. I've been thinking of buying some of the Fat Daddios pans but now I think I'll just stick to Magic Line. I've always loved the sharp corners so....why fix it if ain't broken right? icon_wink.gif

fondantfrenzy Posted 24 May 2008 , 5:51am
post #14 of 97

I bought a 14 inch pan out of desperation from Sur la table cuz the 16 inch square wilton pan would barely fit in my oven. Let me tell you You sure get what you pay for the cake was amazing!!!! I guess it really does matter!!!

diane Posted 24 May 2008 , 7:16am
post #15 of 97 took the time to find all that information?! icon_eek.gif thanks for sharing.
i had two magic line pans, but sold them on ebay. i didn't care that much for them. icon_confused.gif

bec_elias Posted 24 May 2008 , 12:52pm
post #16 of 97

Wow, I am trying to decide which square pans to buy, and you really helped! Thank you so much for taking the time to do this. Your experiment is priceless! thumbs_up.gif

Petit-four Posted 24 May 2008 , 12:53pm
post #17 of 97

Thanks everyone -- I did want to note -- maybe an oil based recipe (like carrot cake) or a box mix would come out differently. So, again, I just wanted to be fair. Also they are chocolate cake, so I think they tend to crumb more. Will have to "test" and see. I have a cinnamon cake coming up -- I'll take pics if I remember. icon_wink.gif

I actually got the ML for less at Country Kitchens. BlakesCakes is right -- FD offers the more unusual shapes.

leily Posted 24 May 2008 , 12:56pm
post #18 of 97

I wish ML offerred other shapes in their high quality so I have decided to get ML in all of my rounds/squares/rectangles and then any other shapes I will go with FD (I do have some wilton sets, but would love to get rid of them eventually)

Petit-four Posted 24 May 2008 , 12:58pm
post #19 of 97

Yes,. leily, if I had Wilton for that size, I'd take test it too. Maybe if we emailed ML they might consider making more sizes?

OK --I'm going to see if I can edit my original post.

Petit-four Posted 24 May 2008 , 1:00pm
post #20 of 97

No, I can't --

OK, please add:

Availability of Sizes:
FD: A+
ML: C+

Rincewind Posted 24 May 2008 , 2:39pm
post #21 of 97

What great reviews (and pictures)! Thanks for taking the time to compare the two pans.

Petit-four Posted 24 May 2008 , 10:24pm
post #22 of 97

Thanks, everyone. I learn so much from CC!

IRISH63 Posted 25 May 2008 , 4:44am
post #23 of 97

I have the 12 x18 x2 Magic Line Pan Just love it.. It is a must to have. May cost a little more. But less crumbs and that is priceless!!!!
just me IRISH63

CakeDiva73 Posted 25 May 2008 , 5:25am
post #24 of 97

I just ordered a bunch of Magic Line so I have all square and round sizes from 4-16 and they really can't be beat!! The sharp, sharp corners on the squares are fantastic....I just discovered crisco with a pastry brush and then flour and they come out in perfect, sharp little right angles. I was really impressed.

I contemplated Fat Daddio but heard bad reviews so I decided to spend more and go with the ML pans. Thanks for the awesome test - your picture really says it all. icon_smile.gif

CakeLadyM Posted 25 May 2008 , 5:49am
post #25 of 97

9 out of 10 of my pans are ML and personally I find the hard corners a pain. Cleaning out the corners bites too.

I have never had a crumb problem like that from using the Daddios, ever.

They both pretty much bake up the same for me. Cleaning the Daddios is much easier. The hard corners on the ML pans gripes me big time. I'd buy all Daddios if possible, but I hate to lose money on the MLs. Lots of dollars invested in them.

The ROUND ML's bake up well, I wouldn't trade them for anything.

Petit-four Posted 26 May 2008 , 2:06pm
post #26 of 97

CakeLadyM -- thanks for the input. I baked up some other cakes (also a butter-based scratch), and had the same expereince.

I do think it likely varies based on recipe, oven, and even method of preparing the pan.

If you care to share, I'd like to know. I was not trying to put down FD -- just share my experience! icon_smile.gif

Please let me know more, if you have time. icon_biggrin.gif

CakeLadyM Posted 26 May 2008 , 7:38pm
post #27 of 97
Originally Posted by Petit-four

CakeLadyM -- thanks for the input. I baked up some other cakes (also a butter-based scratch), and had the same expereince.

I do think it likely varies based on recipe, oven, and even method of preparing the pan.

If you care to share, I'd like to know. I was not trying to put down FD -- just share my experience! icon_smile.gif

Please let me know more, if you have time. icon_biggrin.gif

I use both scratch and mixes, about evenly depending on customer orders/preference. I use parchment across the board in every pan, whether it's a 2 inch circle or 18 inch half moon, and spray the pans with buttery flavored Pam or whatever is on sale.

Not sure what causes extra crumbing on a recipe...all of my scratch recipes use butter instead of shortening---or a 50/50 mix of the two. I've tried scratch recipes that call for 100% shortening, and they always turned out like sawdust, so that's why I use the butter.

My oven is electric, both at the restaurant and at home.

Not sure if that helped clarify---? Thanks for your input on both brands of pans! thumbs_up.gif

bashini Posted 26 May 2008 , 8:12pm
post #28 of 97

Wow, great info thumbs_up.gif . Thank you so much for taking time to do it and sharing them.


Petit-four Posted 27 May 2008 , 1:42am
post #29 of 97

CakeLady M: thanks for the feedback.

It appears that using Pam spray and parchment paper will get fewer crumbs on FD.

I agree with you, the corners are hard to clean (I gave them a "C.")

I can't edit my original post...but I'm emphasizing this for others to see. icon_rolleyes.gif

Thank you! icon_smile.gif

candee2300 Posted 27 May 2008 , 1:52am
post #30 of 97

Thank you so much for this post. It really is so incredible that you took the time to help others!!! It is much appreciated-I will be buying ML from now on. thumbs_up.gif

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