SPCOhio Posted 15 Jan 2013 , 12:26am
post #1 of

AI recently ordered several square Fat Daddio pans in preparation for a tiered wedding cake I have coming up in March. I should have read some reviews here first, but I didn't and now that I am, I am worried that I may have made a poor choice. Has anyone had recent experience with these pans? Has their performance improved in last 5-6 years? Thanks!

29 replies
Annabakescakes Posted 15 Jan 2013 , 2:15am
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AI have 2 of every square pan from 3" to 16" in Fat Daddio's. I use them for every square cake I do, no problems. The corners aren't actual corners, but a bit rounded, but you have to build them up with icing anyway, regardless of how square they are.

Annabakescakes Posted 15 Jan 2013 , 2:19am
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AOh, I also have their sheet pans, and round too. Way more economical than magic line, the other option, and Wilton is crap.!

pummy Posted 15 Jan 2013 , 2:29am
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I have some round pans and just ordered a sheet pan by Fat Daddios.  They work well for me.
 

SPCOhio Posted 15 Jan 2013 , 2:30am
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AYeah, I baked a small 6" in a Wilton square and it was pitiful. Just pitiful. Thanks for the feedback. Your cakes are spectacular, so I have hope for good results! This will be my first square cake so I see a lot of practice cakes in my future. I'm about to tank my co-workers' New Year's resolutions like a boss.

SPCOhio Posted 21 Jan 2013 , 3:09am
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AI tried out my 7x7x3 Fat Daddio square pan today with a red velvet recipe. I gotta say I'm very happy with how this cake baked up. I used bake even strips and a flower nail in the center to ensure even baking. I had a hard time believing that 6 3/4 cups of batter would be an acceptable amount of batter in a pan this size, so I slightly under filled it but after it baked up it was evident that 6 3/4 cups would have been just right. The cake released well and the corners, while slightly rounded, are a nice shape. So far, so good.

Love2bake910 Posted 16 Jun 2013 , 10:43am
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I just tried my 3 inch Fat Daddio's pans for a 8 & 10 inch cake and both baked for over a hour with sunken centers and a complaint that the 10 inch was "under cooked" I used a heating core in the center. Any idea where I could find accurate baking times (or a general idea) for these pans?

leah_s Posted 16 Jun 2013 , 11:36am
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AI've found its just generally harder to get a properly baked cake in 3" pans 3". A few years ago on here there was a really good side by side comparison of a cake baked in a FD pan versus ML. The ML results were clearly superior. I have one FD pan. I wont buy another. IMO the super slick surface while making the pan easy to clean somewhat inhibits rising.

Pyro Posted 16 Jun 2013 , 12:23pm
post #9 of

They started making a FAQ awhile ago for their pans.

 

" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "

 

 

That's pretty much all they say. They also have a FAQ about how much batter to put in each one.

http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf

kaylawaylalayla Posted 16 Jun 2013 , 5:49pm

I just bought and used an 18" round from fat daddios. I didn't know that there were issues, and I didn't  have any issues. it turned out great. I did lower the temp on the oven25 degrees just because it was such a large cake and I have never baked such a large cake in a home kitchen before. and I always spray the whole pan with bakers joy. it came out easy, I froze it first. and it rose well. is that how you say that?

morganchampagne Posted 16 Jun 2013 , 6:37pm

I prefer magic line myself. Yes they are a bit more expensive but worth it in every way to me.

Pearl645 Posted 18 Jun 2013 , 12:30am
Quote:
Originally Posted by Pyro 

They started making a FAQ awhile ago for their pans.

 

" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "

 

 

That's pretty much all they say. They also have a FAQ about how much batter to put in each one.

http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf

 

Wow I bought all sizes in Fat Daddio's round 2" high Anodized cake pans and was really impressed. Bought the line in January. Use them with a shortening base then floured pan for easy cake release and use bake even strips. I love my FD pans! Swear by them. Sounds like Magic Line ML is a great line too!

MeghanKelly Posted 18 Jun 2013 , 12:39am

I have a 6", 8" and 10" Fat Daddio's (2in deep) and I LOVE LOVE them.  Also have some wilton (cheap) and some Sunnyside Up Bakery (cheaper).  I try to bake in my FD whenever I can.  I don't have any trouble with them and they are more durable than the others.  Never tried Magic Line.

Not Just Baking Posted 10 Jun 2014 , 1:03am

All of my pans are Fat Daddio 3inch deep. I love then and continur to add to my collection. Cakes may cook a little longer but always turn out perfect! My cakes slide right out of the pan. Perfection at its best! Now I must invest into an Agbay!

Jeff_Arnett Posted 10 Jun 2014 , 3:29am

Personally...I bought a couple of their pans.  They are very heavy and nicely made....my only problem with them is that my cakes bake with a very darkly browned crusts...this doesn't happen with my Magic Line pans....I not longer use the FD pans......

slun4ogledka Posted 10 Jun 2014 , 4:25am

I love my FD pans .   I have had them for about 3 years now and I have never had any issues  . I bake my cakes ( usually just  a sponge and devils food - which are completely different batters ) on 335 F . I have only used Wilton pans before ( which are horrible) ,  so I can't compare FD with any other line .  Good luck !

Mmmcake25 Posted 10 Jun 2014 , 11:43am

Quote:

Originally Posted by Pyro 
 

They started making a FAQ awhile ago for their pans.

 

" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "

 

 

That's pretty much all they say. They also have a FAQ about how much batter to put in each one.

http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf

^ This. I absolutely love my Fat Daddio pans, and if you lower the temp, you should have no problems. I believe Global Sugar Art has some youtube videos about baking with fat Daddio pans

DeniseNH Posted 10 Jun 2014 , 12:00pm

I love FD and use them all the time.  But I especially love the very square sides paired with the slightly rounded corner tip because at 2 a.m. the last thing I want to do before finally resting is spend time digging out the leftover stuff in the corners of my pans during cleanup.  FD is the best in that regard.  And I don't grease or flour, just put a square of waxed paper in the bottom of all my pans - this way the cake has something to hold onto on its climb to the top.  Then just run a butter knife along the inside as it cools.

Jeff_Arnett Posted 10 Jun 2014 , 3:13pm

I agree Leah...and to address some of the concerns people are posting that ML pans are more expensive....some of my ML pans are over 30 years old now and I still use them all the time and they perform just as well as they did way back then!

Not Just Baking Posted 16 Jun 2014 , 8:03pm
Quote:
Originally Posted by Not Just Baking 
 

All of my pans are Fat Daddio 3 inch deep. I love them and continue to add to my collection. Cakes may cook a little longer but always turn out perfect! My cakes slide right out of the pan. Perfection at its best! Now I must invest into an Agbay!

DeniseNH Posted 16 Jun 2014 , 8:06pm

YES by all means get an Agbay.  It's the only tool you'll use on ALL your cakes besides your mixer.  So in love with mine.

MariaLovesCakes Posted 29 Oct 2014 , 5:52pm

Mmmm.. I am reading mixed reviews about Fat Daddio's pans... The only reason I bought one from them was because I was having difficulty finding a Wilton 9"x3" inch pan and got one from Fat Daddio's.  I just baked a cake it in, same batter height amount I use for Wilton's, same ingredients, same temp, and it sank in the middle.... I was going to try it again, but now I am doubtful... I am going to use 2, 9" x 2" inch pans I have that I wasn't planning on but I don't want to take the chance of another cake sinking... maybe I will tray again at a later time with a lower temp... 

MariaLovesCakes Posted 29 Oct 2014 , 5:59pm

oh, I should add... I have a couple of Magic Line pans.. LOVE them.  I also love my Wilton pans.  :) They have performed for me wonderfully.  I make scratch cakes that are heavy or dense ... doesn't seem to like the Fat Daddio's pan 8O

Jeff_Arnett Posted 29 Oct 2014 , 6:11pm

Not sure what role the pan would play in a cake sinking....that's generally more of a leaving balance issue.  The problem I've experienced with FD pans is that my cakes come out with a very dark brown crust, even when using baking strips.  I am assuming it has something to do with the anodized finish they add to their pans.  I much prefer my Magic Line pans...my cake sides are so light colored they look like I've trimmed the crust off my layers!

Pastrybaglady Posted 29 Oct 2014 , 6:13pm

I have a fd round pan which performs as you would expect. But then I got a magic line 13 x 9... whoa, what a difference!  I did nothing special just sprayed and poured in the batter no nails, no strips. The cake was so even and flat on top I couldn't believe it.  Love the squared off corners as well.

leah_s Posted 29 Oct 2014 , 6:38pm

^this.  Magic Line is totally worth the $.

MariaLovesCakes Posted 29 Oct 2014 , 6:58pm

I don't know either... the pan is heavier and thicker than my other pans... but surely my cake sank and I changed nothing on the recipe.  I always use the same. 

Pastrybaglady Posted 31 Oct 2014 , 9:26pm

Just out of the oven: Magic Line 13' x 9", yellow cake - no nails, no strips, just sprayed pan and baked at 325 degrees.

 

MBalaska Posted 31 Oct 2014 , 9:34pm

@Pastrybaglady that looks great.  No nails, no strips. that must be a nice yellow cake recipe.  Yes, I'm also a magic line pan user.

DeniseNH Posted 31 Oct 2014 , 9:45pm

I've never had problems with Fat Daddio's and actually love the way they designed the corner - slightly rounded at the top to make it easier to clean.  And I love the price.

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