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Recent experience with Fat Daddio pans?

post #1 of 30
Thread Starter 
I recently ordered several square Fat Daddio pans in preparation for a tiered wedding cake I have coming up in March. I should have read some reviews here first, but I didn't and now that I am, I am worried that I may have made a poor choice. Has anyone had recent experience with these pans? Has their performance improved in last 5-6 years? Thanks!
post #2 of 30
I have 2 of every square pan from 3" to 16" in Fat Daddio's. I use them for every square cake I do, no problems. The corners aren't actual corners, but a bit rounded, but you have to build them up with icing anyway, regardless of how square they are.
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post #3 of 30
Oh, I also have their sheet pans, and round too. Way more economical than magic line, the other option, and Wilton is crap.!
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post #4 of 30

I have some round pans and just ordered a sheet pan by Fat Daddios.  They work well for me.
 

post #5 of 30
Thread Starter 
Yeah, I baked a small 6" in a Wilton square and it was pitiful. Just pitiful. Thanks for the feedback. Your cakes are spectacular, so I have hope for good results! This will be my first square cake so I see a lot of practice cakes in my future. I'm about to tank my co-workers' New Year's resolutions like a boss.
post #6 of 30
Thread Starter 
I tried out my 7x7x3 Fat Daddio square pan today with a red velvet recipe. I gotta say I'm very happy with how this cake baked up. I used bake even strips and a flower nail in the center to ensure even baking. I had a hard time believing that 6 3/4 cups of batter would be an acceptable amount of batter in a pan this size, so I slightly under filled it but after it baked up it was evident that 6 3/4 cups would have been just right. The cake released well and the corners, while slightly rounded, are a nice shape. So far, so good.
post #7 of 30

I just tried my 3 inch Fat Daddio's pans for a 8 & 10 inch cake and both baked for over a hour with sunken centers and a complaint that the 10 inch was "under cooked" I used a heating core in the center. Any idea where I could find accurate baking times (or a general idea) for these pans?

post #8 of 30
I've found its just generally harder to get a properly baked cake in 3" pans 3". A few years ago on here there was a really good side by side comparison of a cake baked in a FD pan versus ML. The ML results were clearly superior. I have one FD pan. I wont buy another. IMO the super slick surface while making the pan easy to clean somewhat inhibits rising.
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post #9 of 30

They started making a FAQ awhile ago for their pans.

 

" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "

 

 

That's pretty much all they say. They also have a FAQ about how much batter to put in each one.

http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf

post #10 of 30

I just bought and used an 18" round from fat daddios. I didn't know that there were issues, and I didn't  have any issues. it turned out great. I did lower the temp on the oven25 degrees just because it was such a large cake and I have never baked such a large cake in a home kitchen before. and I always spray the whole pan with bakers joy. it came out easy, I froze it first. and it rose well. is that how you say that?

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post #11 of 30

I prefer magic line myself. Yes they are a bit more expensive but worth it in every way to me.

post #12 of 30
Quote:
Originally Posted by Pyro View Post

They started making a FAQ awhile ago for their pans.

 

" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "

 

 

That's pretty much all they say. They also have a FAQ about how much batter to put in each one.

http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf

 

Wow I bought all sizes in Fat Daddio's round 2" high Anodized cake pans and was really impressed. Bought the line in January. Use them with a shortening base then floured pan for easy cake release and use bake even strips. I love my FD pans! Swear by them. Sounds like Magic Line ML is a great line too!

post #13 of 30

I have a 6", 8" and 10" Fat Daddio's (2in deep) and I LOVE LOVE them.  Also have some wilton (cheap) and some Sunnyside Up Bakery (cheaper).  I try to bake in my FD whenever I can.  I don't have any trouble with them and they are more durable than the others.  Never tried Magic Line.

post #14 of 30

All of my pans are Fat Daddio 3inch deep. I love then and continur to add to my collection. Cakes may cook a little longer but always turn out perfect! My cakes slide right out of the pan. Perfection at its best! Now I must invest into an Agbay!

post #15 of 30

Personally...I bought a couple of their pans.  They are very heavy and nicely made....my only problem with them is that my cakes bake with a very darkly browned crusts...this doesn't happen with my Magic Line pans....I not longer use the FD pans......

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