AOmgosh i got my first big cake order for in two weeks.
My question is do you all use traditional baking pans or do you use straight edge?
I want it to be perfect.
Also I'm still getting a bit of a some on my cakes. Going to attempt the "wet towel" strips. Anyone have luck with that?
Definitely use pans with straight edges, it will save you lots of hassle trimming them. Straight edge pans do not nest inside each other, that's the best way of finding out if they are straight!
Wet towel/baking strips...each to their own. I don't get much of a dome, if any (only on mud cakes and my carrot cakes), but I trim them all down anyway to level them and get the right size layers.
AWhat brand have you found works best?
I use PME/Fat Daddio's, others on here find they love Magic Line. Wilton...avoid, unless it is the Decorator Preferred range, which are better quality than the normal ones IMO.
Good luck on your wedding cake!! Be sure and post a picture.
Baking strips really do help, before I purchased some, I used a towel, cut in strips and wet. That worked for me, too, maybe just as well. I had a thinner towel, and a wide strip, and doubled it -folded down.
Sometimes, I still have to trim a little.
Sometimes turning down the oven for certain cakes help where you can't use the bake even strips, like giant cupcake tins, sphere tins, etc. For big cakes (bigger than an 8") I generally lower the temperature and sometimes put it on a lower shelf too. Have to have patience though because it takes a lot longer in the oven.
Good luck with the order!