On a recent trip to Michaels, I noticed Wilton's new pan sets--namely the paisley and diamond pans. Great shapes. They would be really fun. BUT the sides are slanted, not straight! What's up with that? It's like Wilton doesn't want to encourage professional results. I just wonder what they are thinking?
I dunno...but I have a set of Wilton 9" pans from like 8 years ago and they have slanted sides too. Its a pain in the butt, but I still use them, and just use extra icing to smooth out the sides. Seems like that would be harder on the paisley, etc shapes. I'll remember that when I'm looking for those shapes of pans.
Look at fatdaddio.com and check out their cake pans. They are fantastic.
I have wiltons square pan set, what a waist of money.
The paisley have been out for a year, but the diamond did come out this year.
My guess is that the slopped sides come from it being cheaper to make that way, thin metal pressed into a shape, rather than the way the professional pans seem to be made. Which means they can sell them cheaper than the professional pans and hit a different market of people.
I have and use the square wilton pans, and they work okay. Maybe they aren't as crisp edges as others, but when I do less than 20 cakes a year I just haven't talked myself into the expense of the 'better' pans.
Some of my recipes shrink away from the top sides so the slanted sides actually produce a straight sided cake. yeah I live in the twilight zone. LOL