Hi everyone,

I am new here and I am interested in starting cake decorating just as a hobby. I am hoping to take the Wilton classes at the local cake store in a couple of months when the next session of classes start. I can hardly wait!

Right now I want to purchase some cake pans. I am thinking of starting with 8" round. What height should I get 2" or 3"? Is there any brand that you prefer? Just curious what peoples preferences and recommendations are.

I also have been thinking about using the Bake-Even strips. Can you use these on sheet cakes too or just the round pans?

Thanks for your help!

I personally like the 3" tall 8" round Wilton cake pan....takes longer to bake in this pan versus the smaller 2" pans but it bakes up nice and even and then you can just torte it how ever many times you want, depending on how many layers you want. I love the bake even strips too.....they can be used on sheet cake pans too but they don't fit as tightly as they do on the round. Hope this helps.

I agree with the 8" round...but I think also 1/4 sheet cake pan (9x13) and maybe a 8" square pan for sure...this way you have the more popular pan sizes...then work up to octagon, heart etc...
I can't help you on the strips by experience. but I think you can use them on square and rectangular cakes too....I think all you have to do is hook them together to make it around the pan.... BUT if you do cakes 10" and above use a flower nail in the middle or heating core to make sure you bake the middle too... also.. you dont have to use the strips if you dont want to...tcturtleshell and others have great techniques on how to get them to bake evenly without them...I have done ok without the strips... I lower my heat in the oven and bam it's fine.

I posted a similar question recently... here's a link to what everyone thought about brands..

http://www.cakecentral.com/cake-decorating-ftopict-4268.html

HTH!!!

welcome to cake central. i would recommend either wilton or magic line cake pans. the baking strips can be used on any pan round square or rectangle. i use them all the time.

You do not need a flower nail in a 9x13 cake. By the way, I prefer to use 2in pans. It's really personal preference.

One technique I use to level a cake is to bake at a lower temp, which keeps it from forming too high of a dome. As soon as the cake comes out of the oven, cover and press it with a clean, damp dish towel. This will press down the dome. Be careful not to overfill the pan, though .

Good Luck!

I do that too aslate.. if I have any rounding of my cakes at all, I use the damp/clean dishcloth too ... works like a charm

instead of using the baking strips, i use "flour sack" dish towels. i wet them and put them around any pan just like the baking strips, only much cheaper. you can throw them in the wash when they get dirty and throw them away when they're too brown from the oven. i agree with the pan sizes that the others have stated - i think they are a must have to begin with.

I prefer the 3 inch pans...and definitely the 9x13 is a good choice. I like using the Wilton large leveler. When I bake a 9x13 cake...I use 2 mixes and let it bake...I then saw off the excess on the top with the large leveler. This may sound wierd...but it works for me!
traci