Do Many Of You Use These Pans?

Decorating By george101 Updated 3 Aug 2013 , 9:11am by george101

george101 Posted 3 Aug 2013 , 5:06am
post #1 of 10

 Can anyone tell me if they use the pans Ateco professional square baking pan 3 ' high series .

I am looking to buy sets of  square tins, 

I was going chicago metallic but cant seem to find anymore than two sizes.

The fat diddios look great but seem to have rounded corners

Im truly stuck and would love some direction.

(I have had a bad experience with the very expensive square tin I have .

The corners of the cake dried out so badly they were inedible .)

This has made me wary.


9 replies
morganchampagne Posted 3 Aug 2013 , 5:14am
post #2 of 10

AMagic Line is the only pan, in my opinion, with true corners. I don't like anything I have in Chicago metallic. But they aren't restaurant quality I got then from a home store. Fat Daddios has more of a rounded corner. You are right about that.

george101 Posted 3 Aug 2013 , 5:20am
post #3 of 10

Thanks for that , I am online trying to choose now and am soooooo confused.

really appreciate your help!

morganchampagne Posted 3 Aug 2013 , 5:34am
post #4 of 10

ANo problem! I hope it helps. I buy magic line pans exclusively. I love them! I'd recommend getting those if you could...they aren't terribly expensive

morganchampagne Posted 3 Aug 2013 , 5:35am
post #5 of 10

AOh and I've also heard many many negative things about 3" high pans. I think only one person I've met felt like it was worth the trouble.

george101 Posted 3 Aug 2013 , 5:42am
post #6 of 10

Why is that ?

Should I get 2 " I just thought when my agbay arrived I would get more layers and height in my work.

They are a good price,  Im looking at around $ 97.00 for a set of 5.

Do you know if they make ball pans?

morganchampagne Posted 3 Aug 2013 , 6:01am
post #7 of 10

AThe main complaint I hear is that it's pretty difficult to get your cakes to bake evenly in the 3" pans. I can't personally vouch for that because after all the bad reviews I never even attempted it. So because of that I just got 2" pans and have an agbay as well. The extra step is worth it..better that than to be struggling to get your cakes to bake evenly

george101 Posted 3 Aug 2013 , 6:44am
post #8 of 10

Thanks for that really appreciate it.

vgcea Posted 3 Aug 2013 , 7:43am
post #9 of 10

AMagic Line. No need to be confused. Just do it. lol. I use the 3 inch pans but I do NOT try to bake 3 inch tall layers. I put the batter for 2 inch tall layers into the pan. Some of my cakes bake taller than others so I don't have to worry about collaring with parchment or batter overflowing. I've found some other brands are not truly 2 inches tall so when the layers have been levelled and torted you end up with 1.75 inch tall layers or less.

george101 Posted 3 Aug 2013 , 9:11am
post #10 of 10

Thanks,good to know from those that use them.

Very helpful when you have no idea.

I am really greatfull for all of your help !!!

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