What pans do you consider most essential? I don't yet have a cake business, but I am working up to that, mostly doing birthday cakes for friends. I bought a half-sheet pan from Magic Line recently and I am very happy with that. Now I am thinking of adding some good round/square pans to my supplies. I'd love some advice on where to start!
rounds,squares....the wilton sets are great ...I have 2..and I used the 40% off coupon at Michaels which saves you there...I have magic line and a few fat Daddios...they are all good...Fat Daddios aren't perfectly square corners though so if you are looking for that..magic line is best and so is the preferred decorater by Wilton.
a 9x13...11x15...
Magic Lne pans are forever. Seriously they are so well made that you will hand them down to your children. They're heavy guage metal that bakes evenly. The corners are sharp. Magic Line is pretty much the "gold standard" in the biz.
Sorry, Kiddiebakes, but Wilton is not for serious cakers. Wilton stuff is for home bakers/cooks. Once you try the good stuff you can't go back.
Another thing I meant to ask -
2" or 3" deep?
I can't decide!
I personally love 3in pans! 1 cake, 1 slice=2 layer!
I am a hobby decorator and don't get me wrong Kiddiekakes, but, if I had known better when I first started, I'd go Magic Line or comparable, all the way. If you don't want to spend quite so much, Lloyd Industries, Inc http://www.lloydpans.com/C-1000053/Bakeware has pans comparable to ML at a better price. They do only have basic shapes, square and round and a few others and you will pay shipping. You can get ML pans on Amazon.com and if you are lucky, you can get the FREE Super Saver Shipping on orders over $25.
I hate the Fat Daddios pans I tried. They have rounded edges on both the round and square one I tried and the square one had tips on the corners that were so sharp, I was afraid I'd poke myself so I took them to the garage and ground them down to a curve.
I do still use the Wilton pans I started out with, but the Lloyds and Magic Line are flat out dreamy to use.
i have been very happy with the fat daddios i bought last year...they were even heavier than the ones i bought at the restuarant supply store when i opened....i have a couple wilton pans i had to buy, for rush orders or something...they are really thin, and easy to dent.
Thanks everyone.
I didn't mean to start a debate about brands, I'm actually looking more for advice about which sizes to buy.
I have a half sheet from ML, and I have 3 Wilton 9" rounds. Those are what I've been using for most of my cakes. The rest of my collection is a random assortment I've picked up here and there. I also have a pair of 9x13s, but the non-stick finish has started flaking off, so those need to go. I'd like to just avoid non-stick finishes for future purchases, but I can't find anything like that locally, so I know I'll have to order.
So - if you were starting out, what sizes/shapes would you want most? Would you buy 2", 3" or 4" deep?
Thanks!
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