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Hexagon pans-which sizes look better?

post #1 of 11
Thread Starter 

I've been looking at adding hexagon pans to the pantry and basically find 2 sets available. Wilton's seem to be in increments of 3" and FD's available in increments of 2". I am wondering, when stacked, which offers the best "look"? Anyone willing to give your opinion? Can't really get both at this time icon_redface.gif-Thanks!

post #2 of 11

I now have the 6/9/12/15 combo and the 6/8/10/12 combo.   Personally, I like the 3"difference in between layers so it doesn't look so columny...that's not a word but towerly...that isn't either.   I want both combos for the different serving options.  It's all about what you like.   I change a lot more per serving for hex designs since they are such a PITA to ice. 

 

This was a 8/10/12 and i don't normally like an 8 as the top tier..but it was all I had at the time.  You can see what little "shelf" space I have.  That's why I like the 6/9/12/15 combo.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 11

This is 18, 15, 12, 9 and 6 for comparison.AppleMark

I'd rather be baking!
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I'd rather be baking!
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post #4 of 11

I like that combo much better Yortma.   Awesome cake!  (Where's the 18?)

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #5 of 11

Thanks!  bottom tier is 18" hex.

I'd rather be baking!
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I'd rather be baking!
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post #6 of 11

I see 4 tiers...you said it was a 6/9/12/15/18?  I'm confused..as usual.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #7 of 11

The 6" top tier is the little green short layer under the Emerald City!

I'd rather be baking!
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I'd rather be baking!
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post #8 of 11
Thread Starter 

Thanks ladies! The difference was much easier to see between your pictures-and I'd have to say, it's the 3" difference I was definitely looking for!

post #9 of 11

I see now Yortma...such a cute cake!

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #10 of 11

Yortma & Ddaigle;  you've made very nice cakes! 

You guys are good at that stacking.  Straight as a ruler and no bulging.

The hexagon shape looks like it would be easier to cover in fondant' as the corners are less sharply angled.   But harder to cover in BC.

Agreed that the 3" pan gives a larger shelf & more definition in the tiers.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
post #11 of 11

Thanks MB...but your fondanting is only as good as your iced cake underneath.   Fondanting a hex is a double whammy....you have to ice 5 sides of the cake to perfection...then after you fondant it..you have to try to maintain your sharp corners/edges with the fondant.  Double PITA.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
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