Trying Not To Panic..my Cake Pan Is Touching The Wall

Baking By mommachris Updated 31 Jul 2011 , 6:48pm by costumeczar

carmijok Posted 28 Jul 2011 , 1:59am
post #31 of 53

OMG! Half round 16 and 18 inch pans?? Genius!! I never even thought of this! My freezer is so small (side by side refrigerator)...nothing that large could ever fit...but half rounds?? A whole new world has just opened it's freezer doors! icon_lol.gif

kakeladi Posted 28 Jul 2011 , 2:30am
post #32 of 53

....good info on the 1/2 circles ........

I'd be careful using `1/2 rounds. Yrs ago I spent big bucks to have both 16 and 18" 1/2 rounds - Magic Line (a top brand in those days long before Fat Daddio) and I had nothing but trouble. The 2 halves did not make a round - it was more of an oval. I ended up having to make another sq cake to cut into stripes, putting a 1" strip between the two halves icon_sad.gif

costumeczar Posted 28 Jul 2011 , 2:30am
post #33 of 53

I have a half-round 18" pan, it's great.

I've propped the door of the oven open and turned it off before if the cake wasn't done and I needed to go out. That works as long as you can figure that the oven will cool down as the cake finishes baking. You have to time it right.

mkolmar Posted 28 Jul 2011 , 3:24am
post #34 of 53

I'm thinking that at least half of this thread is nothing more than BS, if not more. This just has to be a joke. I'd question if it was trolling but I know better since everyone has been members for a while. Maybe I should just open my eyes to the craziness and try some of these things mentioned so I can go down in flames with an epic fail.

costumeczar Posted 28 Jul 2011 , 11:13am
post #35 of 53

I don't know what to say to that...everything that I put is stuff that I've done and have been successful with, so if it doesn't work for you then I don't know what to tell you.

enchantedcreations Posted 28 Jul 2011 , 4:09pm
post #36 of 53
Quote:
Originally Posted by mkolmar

I'm thinking that at least half of this thread is nothing more than BS, if not more. This just has to be a joke. I'd question if it was trolling but I know better since everyone has been members for a while. Maybe I should just open my eyes to the craziness and try some of these things mentioned so I can go down in flames with an epic fail.





well......I follow costumeczars' blog, she is really insightful, quite helpful and I don't think she would put a bunch of bull on here just for s.... and giggles. This has been an enjoyable thread. No one's been bashing each other. LOL

I have a Fat Daddio pan my DH bought that doesn't fit my oven and I don't have the heart to hurt his feelings. Geez, he surprised me. Who know? He had no idea what he was buying. So I just may give these suggestions a whirl. It's better than that pan sitting there getting dusty.

Thanks CCer's.

cakestyles Posted 28 Jul 2011 , 7:18pm
post #37 of 53
Quote:
Originally Posted by enchantedcreations


I have a Fat Daddio pan my DH bought that doesn't fit my oven and I don't have the heart to hurt his feelings. Geez, he surprised me. Who know? He had no idea what he was buying. So I just may give these suggestions a whirl. It's better than that pan sitting there getting dusty.

Thanks CCer's.




That's a pretty awesome husband you've got there....and it's sweet of you to not tell him it doesn't fit in your oven. icon_smile.gif

enchantedcreations Posted 28 Jul 2011 , 9:06pm
post #38 of 53
Quote:
Originally Posted by cakestyles

Quote:
Originally Posted by enchantedcreations


I have a Fat Daddio pan my DH bought that doesn't fit my oven and I don't have the heart to hurt his feelings. Geez, he surprised me. Who know? He had no idea what he was buying. So I just may give these suggestions a whirl. It's better than that pan sitting there getting dusty.

Thanks CCer's.



That's a pretty awesome husband you've got there....and it's sweet of you to not tell him it doesn't fit in your oven. icon_smile.gif




Thanks, he knows it doesn't fit 'cause he watched me slide it in. The door lacks about 1/4 inch of shutting. He was wondering if he took the lip off of the pan if that would take care of it. Which I suppose it would. But then I would be concerned about a rough edge on the pan and getting a finger or two sliced. He doesn't have the proper weilding tools. Not really worth it. IMO. But I have a great set of square Fat Daddio pans!

mommachris Posted 29 Jul 2011 , 12:32am
post #39 of 53

Well, it came out....a bit lopsided.
I really should have turned the pan half way though the cooking if I'd had had my wits about me.

It's a lovely 3 inches on one side and just under 2 on the other...man, that is a lot of wasted cake when I level on Saturday.
Well, not wasted. I do have a lot of little ones that are already asking for some cake scraps. Patience, my children, patience.

My husband offered to 'trim' the edge off my brand spanking new Fat Daddio and I declined his offer. He then walked to my oven, pulled out my rack and took it to the garage. He emerged three minutes later with it minus the back angle...he flattened it. icon_lol.gif

I watched him take my empty pan and do a complete clearance test.
I'm good...no more touching anything. icon_biggrin.gif

Here's hoping my the layer I cook tonight will be flatty-flat flat.

mommachris

costumeczar Posted 29 Jul 2011 , 12:51am
post #40 of 53
Quote:
Originally Posted by mommachris

Well, it came out....a bit lopsided.
I really should have turned the pan half way though the cooking if I'd had had my wits about me.

It's a lovely 3 inches on one side and just under 2 on the other...man, that is a lot of wasted cake when I level on Saturday.
Well, not wasted. I do have a lot of little ones that are already asking for some cake scraps. Patience, my children, patience.

My husband offered to 'trim' the edge off my brand spanking new Fat Daddio and I declined his offer. He then walked to my oven, pulled out my rack and took it to the garage. He emerged three minutes later with it minus the back angle...he flattened it. icon_lol.gif

I watched him take my empty pan and do a complete clearance test.
I'm good...no more touching anything. icon_biggrin.gif

Here's hoping my the layer I cook tonight will be flatty-flat flat.

mommachris




Wait, so the rack had a lip at the back and it was up on an angle to begin with? Well, that WILL make it uneven, as you found out the hard way, Propping them up only works when they're pretty much all set. Now that it's a flat rack that won't be a concern, though.

costumeczar Posted 29 Jul 2011 , 1:51am
post #41 of 53
Quote:
Originally Posted by enchantedcreations


well......I follow costumeczars' blog, she is really insightful, quite helpful and I don't think she would put a bunch of bull on here just for s.... and giggles. .




Well, thank you! Where should I send your check? icon_wink.gif

And don't put electrical cords inside an oven. They can melt.

Chonte Posted 29 Jul 2011 , 2:15am
post #42 of 53

LOL costumeczar you are my cake hero!! you just go your self a new blog follower lol and your kinda local icon_smile.gif

costumeczar Posted 29 Jul 2011 , 2:58am
post #43 of 53
Quote:
Originally Posted by Chonte

LOL costumeczar you are my cake hero!! you just go your self a new blog follower lol and your kinda local icon_smile.gif




Rock on thumbs_up.gifthumbs_up.gifthumbs_up.gif

kellertur Posted 29 Jul 2011 , 4:39am
post #44 of 53
Quote:
Originally Posted by costumeczar

And I smear butter on my mixing bowl when I make meringue, http://acaketorememberva.blogspot.com/2010/11/take-that-fat-in-meringue.html

and I don't fear the yolks in meringues either http://acaketorememberva.blogspot.com/2010/11/egg-yolks-in-meringue.html





Blue Oyster Cult's lost song: "Don't fear the egg yolks" icon_lol.gif


You crack me up!! icon_cool.gif

costumeczar Posted 29 Jul 2011 , 10:57am
post #45 of 53

I only fear the pie...

robinmarie Posted 29 Jul 2011 , 11:41am
post #46 of 53

If you are putting so many cake pans in the oven at the same time, how do you figure all the bake times for all the different sizes, especially when your sticking more cakes in as soon as one is done?. I tried this one time and it was a disaster. Help! It sounds so much faster to fill your oven than one at a time.

enchantedcreations Posted 29 Jul 2011 , 11:53am
post #47 of 53
Quote:
Originally Posted by costumeczar

I only fear the pie...






Hey, I raised three daughters.........I no longer fear anything. icon_eek.gif

Pies, cakes, petit fours, egg yolks, soft ball stage, hard ball stage, I don't care, ex husbands, ex in laws, old people.... HUHAS!


BRING IT ALL ON!!!!! icon_lol.gif

enchantedcreations Posted 29 Jul 2011 , 12:09pm
post #48 of 53
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by enchantedcreations


well......I follow costumeczars' blog, she is really insightful, quite helpful and I don't think she would put a bunch of bull on here just for s.... and giggles. .



Well, thank you! Where should I send your check? icon_wink.gif

And don't put electrical cords inside an oven. They can melt.




Well, it's great there's no fee to follow your blog and I've come away with some great tips! I seriously appreciate it. You have a very large following. I stumbled on a blog that I believe was in Australia. I can't remember the name but she had a list of links she was following and your blog was there. So you are known worldwide. That has to make you feel good. You must be doing something right. I think I might have saved it, not sure. If I come across it again, I'll let you know who she is so you can check it out. Maybe you have a link who follows you? Thanks again.....

costumeczar Posted 29 Jul 2011 , 12:38pm
post #49 of 53

I can get a full 4-tier 6-8-10-12 two layers each in my oven at one time. I bought an extra rack and I put the newly filled cake pans in when they're ready to put in even if something else is in there already. You just have to pay attention to what's in there and what's done. I don't time anything anymore, I've been baking long enough that I can tell when they're done by looking at the layers.

The one thing to remember is that every oven is different, so you need to figure out if yours has a hot spot. That would just mean that you have to watch out for pns that are in that part of hte oven so that they don't bake unevenly. Move them around, turn the pans halfway through baking, etc.

You can take pans out when the cakes are halfway done to move them from rack to rack, too. That way if you have a part of the oven that stays hotter you can avoid having things bake unevenly. The top part of my oven is hotter, so I move things from rack to rack if I need to.

My disclaimer on all of this is that I've been doing this for 15 years and I know what I'm doing. You can mess with things if you have the understanding of what you're messing with. If you're not sure, be careful and see how it works for you, then adapt it to your own methods.

costumeczar Posted 29 Jul 2011 , 12:41pm
post #50 of 53

I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.

enchantedcreations Posted 31 Jul 2011 , 4:07pm
post #51 of 53
Quote:
Originally Posted by costumeczar

I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.




Just curious; do you keep a temp. gauge in your oven? Also, how old is your oven; brand?

AnotherCaker Posted 31 Jul 2011 , 4:36pm
post #52 of 53
Quote:
Originally Posted by costumeczar

I only fear the pie...


Chicken! Ba-cawk!

costumeczar Posted 31 Jul 2011 , 6:48pm
post #53 of 53
Quote:
Originally Posted by enchantedcreations

Quote:
Originally Posted by costumeczar

I forgot to add that I set the oven at 365 when I'm going to be taking things in and out and opening the door a lot. If I end up with only two larger tiers that are finishing up I'll drop the temp down, but if the door will be opening and closing a lot while I have a lot of pans in there I'll keep it higher.

Yesterday I baked off three wedding cakes, 11 tiers all together, in about 5 hours.



Just curious; do you keep a temp. gauge in your oven? Also, how old is your oven; brand?




I use an oven thermometer, and the oven is about three years old, a Kenmore, regular not convection.

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