Tutorial: How To Collar A Cake Pan...

Decorating By Mikel79 Updated 15 May 2013 , 10:20am by Mikel79

Tammies_Cakes Posted 2 Sep 2011 , 1:58pm
post #61 of 76
Quote:
Originally Posted by Mikel79

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It's Friday. Thinking that someone might need to use this!

HTH

Michael





Trying this today!
Thanks icon_biggrin.gif

SarahBeth3 Posted 2 Sep 2011 , 2:05pm
post #62 of 76

Thanks, Michael!

Mikel79 Posted 3 Sep 2011 , 1:09am
post #63 of 76
Quote:
Originally Posted by SarahBeth3

Thanks, Michael!




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homemaderachel Posted 3 Sep 2011 , 1:47am
post #64 of 76

Just used this technique on the 14" square that has been bugging me since i took this wedding cake. The two that I have baked so far are beautiful and tall! a little lip because the paper bowed out just slightly but easily trimmable. I really didn't want to have to torte a 14" square so I figure i'd try and do it in two layers. This is just the tip I needed!

Mikel79 Posted 3 Sep 2011 , 11:24am
post #65 of 76
Quote:
Originally Posted by homemaderachel

Just used this technique on the 14" square that has been bugging me since i took this wedding cake. The two that I have baked so far are beautiful and tall! a little lip because the paper bowed out just slightly but easily trimmable. I really didn't want to have to torte a 14" square so I figure i'd try and do it in two layers. This is just the tip I needed!




Awesome! I had the same problem with the paper bowing out. Next time, I will flatten the paper overnight so it is 100% flat. I think this will help that issue.

=)

josefina20 Posted 3 Sep 2011 , 12:33pm
post #66 of 76

i tried it and my cake baked wonderful. thanks so much for the tutorial

Mikel79 Posted 16 Sep 2011 , 10:27pm
post #67 of 76

It's Friday night. I am sure there will be someone baking tonight!

Bumping to help out...


Michael

=)

Mikel79 Posted 23 Sep 2011 , 1:10pm
post #68 of 76

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Bumping for the Friday Cake bakers!!!!!

Whoop Whoop!!


HTH

Michael

Mikel79 Posted 31 Dec 2011 , 10:59pm
post #69 of 76

Bump !!

Mikel79 Posted 29 Jul 2012 , 9:36pm
post #70 of 76

Bump!

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unctoothlady Posted 30 Jul 2012 , 1:35pm
post #71 of 76

I use this method and it's great! I usually make my strips about 3 inches wide as I cut them from 12x15 inch sheets of parchment.

Mikel79 Posted 31 Jul 2012 , 12:12am
post #72 of 76
Quote:
Originally Posted by unctoothlady

I use this method and it's great! I usually make my strips about 3 inches wide as I cut them from 12x15 inch sheets of parchment.





Thanks for the 3" tip!

=)

ibakeinheels Posted 1 Mar 2013 , 4:24am
post #73 of 76

thank you for this tip. going to try it this evening with my first red velvet cake.

ibakeinheels Posted 1 Mar 2013 , 9:10am
post #74 of 76

 

The first time I used a cake pan collar and it worked out FANTASTIC. Will never bake another cake without one.

The square cake, in pan without a collar, tore on the bottom and the entire side of the cake, and did not bake evenly.

My round cake is level top and bottom, without any tears and, overall, turned out amazing with a good 3/4" higher than the square cake.

I am ECSTATIC about this new discovery. I have seen it done before with Panettones, though did not pay close attention to the outcome.

Thank you for sharing this technique!

PastryChefAnnie Posted 15 Apr 2013 , 1:44am
post #75 of 76

AI can't wait to try this on my next cake! Thank you so much!

Mikel79 Posted 15 May 2013 , 10:20am
post #76 of 76

Bump!  

 

It as been over a year since I baked a cake.  I needed a refresh on my own tutorial!  LOL   Hope this helps others.  

 

 

=)

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