Leah S- Fat Daddios

Decorating By mindy1204 Updated 27 Apr 2010 , 6:58pm by KHalstead

mindy1204 Posted 27 Apr 2010 , 3:11pm
post #1 of 7

I saw on the General forum you said to leave the fat daddios at Home Goods. Is there a reason for this? I need 12 inch round pans today. I was going to get the wilton ones but I did think of getting the fat daddios instead, which do you suggest.

Thank you

6 replies
Rusti Posted 27 Apr 2010 , 6:03pm
post #2 of 7

I love my Fat Daddio's pans they have much straighter sides than the Wilton pans and they are heavier

leily Posted 27 Apr 2010 , 6:14pm
post #3 of 7

i know you directed at Leahs but here is my 2cents icon_smile.gif

If you are choosing between wilton and fat daddios, go with fat daddios. (unless you can find the wilton Professional which have straight sides and DO NOT nest inside eachother)

If you are chooseing between all the brands out there then go with Magic Line.

leah_s Posted 27 Apr 2010 , 6:43pm
post #4 of 7

Good advice! Regular Wilton ARE worse that FD. The Wilton Pro line is better.

There are many problems with FD, not the least of which is that for best results - according to the FD company - you need to bake no higher than 300, and 285 reportedly works quite well. That means for me I have to *remember* every time I pull a FD pan out of the closet that it requires special handling. My Magic Line pans bake just fine at 325.

I bake a lot of cake layers at once and one or two pans that require special handling is just a deal breaker. The FD square pans do *not* have square corners; the rounds are fine.

If ALL your pans are FD then you shouldn't have a problem.

But you know, Home Goods is an outlet store. Why are the pans there?

They are easy to clean. And its a cute name.

mariana7842731 Posted 27 Apr 2010 , 6:48pm
post #5 of 7

I have Magic Line and fat. I bake with both at the same time and never notice a problem.

jenmat Posted 27 Apr 2010 , 6:54pm
post #6 of 7

Fat daddios have rounded corners for their square cakes. To me, that is not acceptable and shows poor design. I had no idea they would need a lower temp. Another deal breaker. You will be spending a ton of money on pans no matter what you buy, and a few dollars extra to get Magic Line is def worth it. The pan is pretty much THE most important part of the success of designing modern-looking, smooth cakes. (esp if you're doing fondant). You need a clean palette for your artwork.

KHalstead Posted 27 Apr 2010 , 6:58pm
post #7 of 7

I baked this cake w/ square fat daddios pans, the pans are rounded in the corner but the cakes come out with a sharp edge to them (kinda weird actually)

Also, I bake all cakes at 325, even in FD pans

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