Please help me!!! Has anyone ever had this problem before??? I was sooo frustrated, I had a problem baking my genoise with my new Fat Daddio's Pans last week. I was trying to bake with the 12" hexagon and 8" round. Somehow the cakes couldn't baked completely. They're all sink in the middle. I used this recipe all the time and I've never had this problem before. I didn't have problem when I baked it with my FD 14" hexagon. But not sure what's happened, that day I tried sooo many times to bake only 2 layers of 12" hexagon and 2 layers of 8" round. I tried to bake them at 325F and 300F, with and without baking strip, conv. and regular oven. Even though FD recommend to bake only at 325F, I even tried to bake it at 350F for the 8" round to see what happen. Can you imagine how many eggs, butter, sugar etc.that I wasted. I finally could save the 12" cake even though I knew they're not completely perfect ( a little bit sink in the middle) but I had to buy a cheap 7" square pan at the local store (I couldn't fine the 8" one) and wala...nicely done. I am really sad now, what should I do with all my FD's Pans, I have a set of hexagon, petal, square, and round. I though I invest the right pans

Well, don't know exactly what to tell you other than MAGIC LINE PANS ARE THE BEST.

I own 1 FD pan. There won't be any more in my pantry.

I have not had any problems with my Fat Daddios pans...in fact, I like them BETTER than my Magic Line. Sorry, leahs.

Contact Greg at Fat Daddios--he may have your answer. I know when I first used mine, I had difficulty with them getting too done. Called Greg and he told me that FD are best at 325. Reduced my temp and cakes come out wonderfully.

I bought a whole set of FD square pans (never have used them yet) ranging in sizes 4" to 16" for a square wedding cake only to get the pans and see they're not perfectlly sqare (website I ordered from didn't mention it!) but I have a couple 7",8",9",5",3" rounds from FD and I love them (which is why I ordered the square ones) if your cake is sinking in the center I'd wonder if your oven is changing temp. during the baking. Were you opening the door a lot?? I know when I'm impatient for a cake to get done and I check it a lot it tends to take forever and always sinks! If not while it's in the oven then when I take it out!

One of the best things about Magic Line are that they do not require any special handling. I do not need a few pans that have to bake at 300 when every other pan performs perfectly at 325. That just means I have to use a second oven for FD pans. It has definitely been stated on here that FD pans perform best at 300.

There was a previous "brouhaha" on here with a comparison of pans. I don't want to see that repeated.

Thank you everyone. I'll try to contact Greg first. Hopefully I don't have to sell my pans, honestly they look very nice and well made. Now I don't feel I want to bake anymore with those pans, too scared to see what will happen.

They don't have MAGIC LINE on them!