When purchasing tins do you buy 2 sets of each ?
What seem to be your most requested size and shape of cakes.?
Is there a certain novelty shape you just can't be without?
AI'd start with a 6, 8, and 10. I like the deeper pans, 3". I have accumulated several, it's nice to have a couple of each and probably a half or quarter sheet pan (depending on your oven size and what kind of cakes you plan on baking). The ball pans are nice, mini and larger (you can always use oven proof bowls for substitute).
I'd start with basic rounds and square pans, then add as needed.
AI have two of each - 6", 8" and 10"- all 2" deep in both round and square. I have 2 quarter sheet pans and 1 14" round. I also have the 6" ball pan. The 8" round, 8" square, and quarter sheet are my most used. And my cupcake pans. I wish I had another two (24 cupcakes) cupcake pans and at least a third of each size. No one has ordered a 12" from me yet.
Hi George101, when I started out in the wedding cake business 5 years ago I made a deliberate decision to stick to round and square cakes purely for simplicity. All my portfolio photos were either rounds or squares - no petal shapes, heart shapes, hexagonal shapes, etc. I thought I'd stick with this plan to start with and as the business developed, I'd go wild and add other shape cakes! Guess what? In the five years since then, I have only once been asked for a cake other than round or square! (a hexagonal cake as it happens). Even pictures brides haven given me to work from have all been either round or square....So the moral of the story is, I wouldn't go crazy buying lots of shape cake pans.
For the record (and I'm not affiliated in anyway) the best pans this side of the Atlantic (not sure if they are available in the US) are Invicta. They don't warp over time with heat and have good depth. Be careful buying square pans - some brands actually have rounded edges. Happy shopping!
Forgot to mention, my first purchases were 12,10.8 & 6 inch round pans and square.
Thanks you have all been really helpful,
I have begun with rounds but had a bad experience with a square.
I went to a specialised store and ask for recommendations for a 10 inch square cake pan, ended up buying a very heavy ( both in weight and price ) square cornered pan. With a removable bottom.
Rushed home baked the cake to have the corners of the cake so dry they were inedible,
I lined the pan well , reduced the oven heat due to the thickness of pan as instructed.
I have never used it again.
Is this a problem with square cakes, are there secrets to baking them, or is there a better brand of pan out there.
Also is it possible for someone to advise which brands have the squared corners as I will be purchasing on line.
The first choice, if you read the description it says sharp, square edges (or something like that). When in doubt call customer service. They will typically specify the sharp edges as a selling point so if it's not listed then they're probably rounded.
I started off with a 6, 8, 10 inch then I got a full set from 4 to 12 inch, and now have two of the 6, 8, 10.
I use the 6 inch round the most, and that's the most I sell, and the easiest to decorate!!
Original message sent by george101
Hi When purchasing tins do you buy 2 sets of each ? What seem to be your most requested size and shape of cakes.? Is there a certain novelty shape you just can't be without? Thanks
Yes. 2 sets of each of my round pans (5-12 inch odds and evens) and one set of the squares (6-14 evens). Planning to get a second set of these.
Most requested sizes are 6,8 and 10 rounds. So I have 4 of each. Nope.
You have all been so helpful I am now looking for the one stop online store, ( so many to choose from )