to size? I'm trying to decide if i need to buy a 6x6 or if i can cut it down? Will it just crumble apart at the corners?? i'd appreciate any help - Thanks, Kim
I'm sure you can do that, I wouldn't want the hassle. I bought 2 each of every size of Magic Line squares....best investment to date, and they really were not that expensive.
If you bake a firmer cake, such as a WASC, and chill or freeze it before cutting, it should be fine. I like cutting them just because then you get really pointy corners, while as most of the inexpensive square pans give you rounded corners, which are more difficult (for me, anyway) to ice.
Jamie, good side by side pics so folks can make their choices. I have the nice and pointy corner ones!!
I have used a 12x12 and cut four 6" cakes from it. I think you have to be really exact in your leveling as the center of the cake is usually higher than the corners, so assembly is like a big Tetris puzzle!
Even tho' you have to grease/wash more pans, I'd rather bake in smaller pans, than cut into squares.
It's not do-or-die either way with me, though.
Lol Debi, and cutting exact ain't my specialty!
I use different size pans.
I'm needing to buy square pans, but can't stand the ones with the soft corners or the sides that aren't exact 90 degree angles. Anyone tried the Fat Daddios pans? I've looked at them online several times.
That is exactly who my pic of Magic Line is next to...no, they are just as rounded as any other pan.
Of all that I have seen the Magic Line has the best corner and is a heavier pan.
I have the Fat Daddio's and really like them. I bake at 325 and use my scaper to make my corners sharp. The cake itself doesn't come out rounded like the pan, maybe not as sharp a corner as the magic line but not rounded. After icing I don't think you could tell a difference.
I have both magic line and fat daddios and like them both.
If I can hijack this thread for a minute, I have a "the same, only different" question.
I have almost ordered (daily for a couple of weeks now) a set of square Magic Line pans (6-14"), but I have a horrible time trying to cover my square cake dummies because the corners are so square. The fondant keeps tearing and I'm thinking that a pan that isn't quite so square might work better with fondant. Does this make sense or is there some reason for me having so much trouble with corners?
I do want to get the Magic Line pans to use for buttercream, but I'm thinking I may just stick with my Wilton this time. Besides ... I only need to buy 6" if I go Wilton and will need the whole set if I make the change.