Not sure if anyone has seen this...but it gives me an idea on how to bake my topsy turvy cakes. Scroll Down a little.

http://lacocinadealmaerrante.phpbb3.es/viewtopic.php?t=580&postdays=0&postorder=asc&start=60&sid=d99a7f3c41a31cac5bc6d29577062b80

well DUH!

one of those SO ingeniously simple ideas that makes you want to hit yourself in the head while saying now why didn't I think of that!

THANKS so much for finding and sharing this!

More forehead slapping going on here too... For 2 years I lived with an oven so wonky every cake I baked came out like that, and it never occurred to me I could use it to my advantage!

Thanks for sharing! Been planning on trying one, and this one looks easier than the other tutorials I have seen.

WHAO!!!!!!!

Cool ! Man, oh,man...i wish i could read spanish. I should've taken it in school. Wouldn't you use the same prop underneath to make sure all would be the same tilt ? Never done one, but i'd like to give it a try.

Dang! Looks like you build up the sides of a regular pan with parchment so it bakes tall? Sweet!

LOL ! Is that what that means ? I wish i could understand the words. I'm one of those that has to read along with the pics. I looks pretty interesting tho.

hang on folks

I working on a translation via babel fish

won't be exact but might work

give me a little time.

Very cool. It is so simple looking this way. My daughter's 10th birthday is this year and I thought about doing a topsy turvey cake for her.

Looks pretty self explanatory, that's the beauty of pictures! Can't wait to read it though!

Thanks nannie. I appreciate your help. I didn't know there was such a place to translate. Thank you for all your hard work.

Okay I'm trying to figure out -- did she bake the cake like that or did she take the hot cake out of the oven and prop it up like that? Also I'm not entirely convinced about this method -- look at the final product, the fondant is sagging badly on the top tier (don't know if that's a bad fondant job or a bad cake underneath.) It's something to think about though. I'll be interested to see the translation.

Opps...I was posting the translation of the cartoon...

One thing that concerns me, is the nice firm, even shape you get when you split, fill, THEN carve. This is like putting a jigsaw puzzle together once you torte it. Right? And then smoothing out the filling lines....looks like more work than it's worth. Maybe not though, don't want to be a negative nancy about it, but it does look a little time consuming.

Ok...i'm Puertorican..so what the lady is saying is that she went to a place where they sell these types of pans and she thought they were too expensive for her.

so what you are seeying is a regular pan and she took a tomato can and opened it and basically attached it to the pan.

ok, below is the gist of the tranlation.

Of course doesn't make a whole lot of sense literally. for example "fast death him with frosting"

apparently she saw some specialized pan, couln't afford it and came up with this solution.

It basically says what the pictures depict.



good here this: Weeks ago I went to see the molds that sell to do the sponge cakes turned and I found them expensive for my budget. It watches so it watches and I saw it that it is a normal mold and it only has a metal turns that it of a side apart from which they are but high. And I put myself to invent with a sauce tin, double and meti of a side so that it was turned. Here the results. It is solves for a emergencia where they want to invent. Some suggestion? It does not decorate it then was an invention and we gave fast death him with frosting

Photo1 - the mold wraps and it well high so that when it raised not it left the mixture. I put the tin for the wall of the furnace to avoid that one slid.

Photo 2 - Thus I am the mold #6
Photo 3 - Thus I am the mold #8
Photo 4 - Mounted one upon the other podria to improve

Hey Nannie, this is exactly why people who get those scam emails should be concerned. That is the same program those scammers use. So when you get a request that starts: Hi, I like would you bake me cake?....red freaking flags should be going up!

Ha Ha Jamie

I never thought of that

so when someone wants to "fast death him with frosting" do not reply

No Nannie, actually I would respond, with something very interesting. What? I don't know, I'd have to think long and hard about it. Heh heh.

ooops

I just realized there is a whole lot left that I didn't translate

If anyone wants to attempt it:

http://babelfish.yahoo.com/translate_txt

death him with frosting. Hah. Too funny. Thanks for the translation, tho. I didn't know they made molds for this. I wish Wilton would make one....i would surely own one. I am a sucker for new toys.

http://babelfish.yahoo.com/translate_url?doit=done&tt=url&intl=1&fr=bf-home&trurl=http%3A%2F%2Flacocinadealmaerrante.phpbb3.es%2Fviewtopic.php%3Ft%3D580%26postdays%3D0%26postorder%3Dasc%26start%3D60%26sid%3Dd99a7f3c41a31cac5bc6d29577062b80&lp=es_en&btnTrUrl=Translate

If this works, copy & paste & this is the whole page translated using babelfist, thanks nannie.

Well, with what I think I know about baking, I've never seen how the pans, or this method, can work very well to produce a quality, evenly baked cake...........


If you tilt a pan, or design a pan, so that there is, say, 50% more batter on one side than another, how can the thinner side and the thicker side possibly be done at the same time????

Case in point: I've used the Wilton 2 mix book pan and the results range from inconsistent to poor. The thinner edges ALWAYS cook faster and become dry, whereas, the center humps of the pages seem to take forever to test done.
Result: I don't use that pan for books anymore. I carve them from a sheet pan instead, where the batter is all the same depth.

Just my .02
Rae

BlakesCakes,

That is exactly what I thought...it doesn't make any sense to me either that those pans could produce an even baked cake.

would a flower nail help, do you think?

I don't think that a flower nail would help.
It wouldn't sit level on the bottom of the pan and it would fall over into the batter or just slide to the thinner side .

Cutting the cake on an angle really isn't that hard

Rae

good point

I think I'll just stick to the sugar shack way