Which Pans To Use And What Size? Also Need Gen. Tips!

Decorating By linsa Updated 1 Jun 2009 , 11:58pm by bonton

linsa Posted 1 Jun 2009 , 4:24pm
post #1 of 12

[img]http://www.brides.com/planning/cakes/feature/slide/174109/#slide_174111

This is the cake I'm making...Is this a 14" 10" and 8" cake pan? Also I was planning on using my wilton performance pans but was thinking about buying some new ones maybe the magic pans...does the removable bottoms do well? Does it make a big difference?

When I bake the cakes should I only bake one at a time and not try to do two at a time? Also is it ok when I make the batter to let it sit for a while until I can bake the next?

I plan on buying the heating core but I also have the magic strips and they work great! Do I need the core if I use the strips?
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11 replies
linsa Posted 1 Jun 2009 , 5:18pm
post #2 of 12

I don't know how to insert the photo but there is the link
http://www.brides.com/planning/cakes/feature/slide/174109/#slide_174111
LL

mbt4955 Posted 1 Jun 2009 , 5:34pm
post #3 of 12
Quote:
Originally Posted by linsa

[img]http://www.brides.com/planning/cakes/feature/slide/174109/#slide_174111

This is the cake I'm making...Is this a 14" 10" and 8" cake pan? Also I was planning on using my wilton performance pans but was thinking about buying some new ones maybe the magic pans...does the removable bottoms do well? Does it make a big difference?

When I bake the cakes should I only bake one at a time and not try to do two at a time? Also is it ok when I make the batter to let it sit for a while until I can bake the next?

I plan on buying the heating core but I also have the magic strips and they work great! Do I need the core if I use the strips?
[/img]




I don't know what size pans were used, but it looks like there is a 4" difference for the bottom two and 2" for the top two. I don't have Magic Line pans - can't help you there.

You can bake what fits in your oven. I try to bake my cakes on the same rack, so I usually do anything bigger than 12" one at a time.

I have put my extra batter in a tupperware container in the refrigerator and brought it back to room temperature before I bake it. I've had major air bubble problems mixing it with batter that was just made, so I don't mix them anymore. If I have some left, I make cupcakes. icon_smile.gif

I don't personally like the heating core, but I do use flower nails with most of my cakes that are 12" or bigger. I also use the Bake Even strips - I am assuming that is what you are calling "magic strips."

I saw an earlier thread about this same cake. Is that yours too? If not, you might want to find it. Some of your questions might be answered in it.

linsa Posted 1 Jun 2009 , 5:47pm
post #4 of 12

Yes that's my post! I'm kind of freaking out! I haven't made a wedding cake in awhile and I just want to be super thorough so I don't make too many mistakes so I don't get stressed out and I can show up on time! Thanks for your help...how do I use the flower nail?

indydebi Posted 1 Jun 2009 , 5:49pm
post #5 of 12

I agree with the above that the proporation of the cakes look to be the same difference ... so I'd vote this is a 6/10/14.

I use baking strips and no heating cores or flower nails. If it's been working for you, then go with that.

As long as you have good air circulation between your pans, you can bake more than one at a time. For example, depending on the size of your oven, you might get the 14" and a 6" in there at the same time; two of the 10" and MAYBE the other 6". It's like a big Tetris puzzle ...!

mbt4955 Posted 1 Jun 2009 , 5:52pm
post #6 of 12

I use one flower nail for a 12" pan and 2-3 in larger pans. Turn it upside down so that it is sitting on the bottom of the pan. I normally use Wilton Bake-Easy spray, so I spray the nails too, then put the parchment down on top of the nails. Poke them through. When I take the cake out of the pan, the nails are on top of the parchment so they pull right out. Just a very small hole that doesn't require any repair.

Good luck! I can't imagine trying to do this cake ... icon_smile.gif

linsa Posted 1 Jun 2009 , 6:27pm
post #7 of 12

gaaaah! Why do people think this is going to be so hard?!?!? I'm not using fondant...just smooth buttercream and I'm having the flowers made (not myself!!) I hope I haven't bitten off more than I can chew!

kakeladi Posted 1 Jun 2009 , 10:18pm
post #8 of 12

.........Is this a 14" 10" and 8" cake pan?....planning on using my wilton performance pans but...thinking about buying...the magic pans...does the removable bottoms do well? Does it make a big difference?.......

I don't care for removable bottoms.....what is the benefit unless you are going to make cheesecakes in them?

.......only bake one at a time......? ...ok when I make the batter to let it sit for a while until I can bake the next?.....

Yes if you oven is big enough you can bake all of the cakes at the same time if you have the pans icon_smile.gif Agree w/IndyDebi about space between each pan.
I don't care to keep batter waiting to be baked. I'm sure many will disagree w/me on that.....if you can't bake it put it in the frig.
In over 30 yrs of baking I have *never* use a heat core! I seldom even use a flower nail or bake-even strips. Just bake at lower temps (300-325) and you will have a nice, moist, flat cake icon_smile.gif

linsa Posted 1 Jun 2009 , 10:24pm
post #9 of 12

Thanks ladies! for size I'm going with 12, 10 and 8 and if I cn do a fourth layer I will do a 6...she wants it simple and kinda smallish.

Now I just need to figure out how much stuff to buy at the store! Is there any easy way of figuring that out?

bonton Posted 1 Jun 2009 , 10:48pm
post #10 of 12

Okay, ladies, How would a 14, 12, 8 inch tier look? (a Wedding cake) I have not been able find a picture of one to get a sense of how it looks. What's your opinion? The bride does not want to keep the top layer. Thanks

Bonton

bonton Posted 1 Jun 2009 , 11:58pm
post #12 of 12

Thanks Indydebi for the picture. It looks good.
Bonton

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