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Makeshift contoured pan help!

post #1 of 8
Thread Starter 
I ordered two contoured pans last week for a cake I'm doing TOMMORROW. The seller assured me I would have them in time!!! Well it's Thursday I called the seller he did a search and guess what pans won't be here util tues !!! I live in a small town going out and buying what I need is not an option. So my question is.... Does anyone have an idea on how I can turn my reg 6 and 10 into makeshift contours ????
post #2 of 8

sure a contoured edge or what?

 

cut it off--freeze it first if you want

 

you can mark it with toothpicks if you want to get all serious about it

 

but just slice it off

 

you might to bake more layers for more height

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post #3 of 8

I would just cut it right off, then cut a little of the remaining edges off. Finish with icing. Return to sender, on the box when it comes Tuesday.

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #4 of 8

i use scissors ;)

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one baker's never ever do is the next baker's 'i swear by this'
 
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post #5 of 8
Thread Starter 
Yeah I was hoping to avoid cutting the cake I was hoping more for a neat trick on how to turn the pan into a contoured one so it would bake right icon_sad.gif oh well
post #6 of 8
Thread Starter 
Thank you guys for your help
post #7 of 8
Quote:
Originally Posted by -K8memphis View Post

i use scissors ;)

 

Quote:
Originally Posted by connie9003 View Post

Yeah I was hoping to avoid cutting the cake I was hoping more for a neat trick on how to turn the pan into a contoured one so it would bake right icon_sad.gif oh well

 

 

using scissors is a neat trick and a degree easier than a knife imo because there's only so much you can grab--it automatically limits the amount you can whack off

 

but of course with a knife you have much more a free hand and can carve out inconsistently if you're not steady

 

ok--here's a neat trick

 

bake off a one inch layer

 

say you need an 8" cake beveled

 

so bake the 8" layer but bake a short one inch layer

 

put a 7" board on top cut away from the 7 to the 8

 

that makes it much more mechanical--less chance of inconsistency

 

or you could still do the 2-3" layer

 

mark off once inch down all the way around with toothpicks and use the 7" board the same way but cut to the toothpicks

 

the cake kind of looks like a satellite with all the toothpicks coming out of it

 

that's the best i can think of ;)

 

you can do it!!!

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #8 of 8
Thread Starter 

that was a great idea !! but I got lucky my daughter is in vacation in florida and she found what I needed !!!! so when she flies in tomorrow she is brining my pans !!!

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