connie9003 Posted 28 Mar 2013 , 9:46pm
post #1 of

AI ordered two contoured pans last week for a cake I'm doing TOMMORROW. The seller assured me I would have them in time!!! Well it's Thursday I called the seller he did a search and guess what pans won't be here util tues !!! I live in a small town going out and buying what I need is not an option. So my question is.... Does anyone have an idea on how I can turn my reg 6 and 10 into makeshift contours ????

7 replies
-K8memphis Posted 28 Mar 2013 , 9:49pm
post #2 of

sure a contoured edge or what?

 

cut it off--freeze it first if you want

 

you can mark it with toothpicks if you want to get all serious about it

 

but just slice it off

 

you might to bake more layers for more height

Annabakescakes Posted 28 Mar 2013 , 9:54pm
post #3 of

I would just cut it right off, then cut a little of the remaining edges off. Finish with icing. Return to sender, on the box when it comes Tuesday.

-K8memphis Posted 28 Mar 2013 , 9:57pm
post #4 of

i use scissors ;)

connie9003 Posted 29 Mar 2013 , 5:19am
post #5 of

AYeah I was hoping to avoid cutting the cake I was hoping more for a neat trick on how to turn the pan into a contoured one so it would bake right :( oh well

connie9003 Posted 29 Mar 2013 , 5:19am
post #6 of

AThank you guys for your help

-K8memphis Posted 29 Mar 2013 , 1:53pm
post #7 of
Quote:
Originally Posted by -K8memphis 

i use scissors ;)

 

Quote:
Originally Posted by connie9003 

Yeah I was hoping to avoid cutting the cake I was hoping more for a neat trick on how to turn the pan into a contoured one so it would bake right icon_sad.gif oh well

 

 

using scissors is a neat trick and a degree easier than a knife imo because there's only so much you can grab--it automatically limits the amount you can whack off

 

but of course with a knife you have much more a free hand and can carve out inconsistently if you're not steady

 

ok--here's a neat trick

 

bake off a one inch layer

 

say you need an 8" cake beveled

 

so bake the 8" layer but bake a short one inch layer

 

put a 7" board on top cut away from the 7 to the 8

 

that makes it much more mechanical--less chance of inconsistency

 

or you could still do the 2-3" layer

 

mark off once inch down all the way around with toothpicks and use the 7" board the same way but cut to the toothpicks

 

the cake kind of looks like a satellite with all the toothpicks coming out of it

 

that's the best i can think of ;)

 

you can do it!!!

connie9003 Posted 30 Mar 2013 , 1:44am
post #8 of

that was a great idea !! but I got lucky my daughter is in vacation in florida and she found what I needed !!!! so when she flies in tomorrow she is brining my pans !!!

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