Cake Central › Cake Forums › Cake Talk › How Do I? › Questions About The Fat Daddio's Contour Cake Pan, Rounded Bottom Edge, 3" Deep
New Posts  All Forums:Forum Nav:

Questions About The Fat Daddio's Contour Cake Pan, Rounded Bottom Edge, 3" Deep

post #1 of 13
Thread Starter 

When using these pans is this for one layer  cakes or do you level, tort and fill I have ordered  the pans but really don't know how to use them any help is appreciated

 

 

Molly2

Encourage Do Not Discourage
Reply
Encourage Do Not Discourage
Reply
post #2 of 13
Thread Starter 
Anybody???
Encourage Do Not Discourage
Reply
Encourage Do Not Discourage
Reply
post #3 of 13

I have one that I use for making hamburger bun tops........


{Now that I've learned so many cool methods from good decorators here, I could probably manage to get the icing smoother.  This is all buttercream except the pickles.}

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
Reply
post #4 of 13
Thread Starter 
I am making a tiered cake and t didn't know if you double layer you cake using this pan or tort and filled it I'm not sure but thank you for your help

Molly2
Encourage Do Not Discourage
Reply
Encourage Do Not Discourage
Reply
post #5 of 13
If the pans are 2" high. Then you would use 2 pans to make a tier. Stacked it would be about 4" high
post #6 of 13

Oops, Just saw that your title states that you are using a 3 inch tall pan.  Mine is only 2 inches tall.

You could easily torte it twice and put lots of filling in it and it could ultimately be 4 to 4 1/2 inches tall.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
Reply
post #7 of 13
Lots of people do this differently.

I personally bake 2" high cakes in 3" pans. I then torte these to 1". My tiers are 4 - 1" layers.

Some people will stack 2-2" layers. To me, that's too much cake to frosting ratio.

Others will bake 3" cakes and torte and level those.

What ratio of cake to frosting do you like? What tier height do you like?

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #8 of 13
I have the same set of pans. Just be sure to use a heating core if you plan on filling them otherwise they won't bake properly. I just split the one layer. Good luck icon_smile.gif
post #9 of 13

I use them all the time , I tort them into 3 one inch layers . and end up with usually a four-five inch tier. 

post #10 of 13
I use 3 layers around 1.5" tall so my tiers are closer to 5" than 4, just to give you an idea of the different ways people do it
post #11 of 13
Thread Starter 

Thank you I'm making a 2 tier Minnie Mouse cake the bottom will be a 10 inch round I made a 10 inch round cake using one cake mix (practicing with these pans) just trying to get the idea as to how much mix each tier would make it was very thin layer I will be using a 10 and 8 inch pans any ideas on the amount of cake mix used for this size pans? Thank  you in advance for any help

 

 

Encourage Do Not Discourage
Reply
Encourage Do Not Discourage
Reply
post #12 of 13

Hi I got  this info. from wilton.com

 

 

Wilton Home : Cakes : Making Cakes : Party Cake Baking and Cutting Guide - 2 in. Deep Pans

Party Cake Baking Time and Batter Amounts - 2 in. Deep Pans

The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.

Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.

Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.

Serving amounts are based on party-sized portions of approximately 1.5 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.

The number of servings listed are intended as a guide only and offer a small portion. If portions larger than 1 1/2”x2” are served, then you will have less servings than the chart indicates.

Pan Shape Size Number of Servings
(2 Layers)
Cups Batter
1 Layer, 2 in.
Baking
Temperature
Baking Time
Minutes
Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake
Round 6"
7"
8"
9"
10"
12"
14"
16"
12
16
20
24
28
40
63
77
2
2-1/2
3-1/2
5-1/2
6
7-1/2
10
15
350°
350°
350°
350°
350°
350°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
35 - 40
35 - 40
50 - 55
55 - 60
3
3 1/2
4
4 1/2
5
6
7 1/2
9
Sheet 7 x 11"
9 x 13"
11 x 15"
12 x 18"
14 x 22"
28
45
60
72
98
5-1/2
7
11
14
16
350°
350°
325°
325°
325°
30 - 35
35 - 40
35 - 40
40 - 45
45 - 50
5
6
8
10
12
Square 6"
8"
10"
12"
14"
16"
12
20
30
48
63
80
2
4
6
10
13-1/2
15-1/2
350°
350°
350°
350°
325°
325°
25 - 30
35 - 40
35 - 40
40 - 45
45 - 50
50 - 55
3 1/2
4 1/2
6
7 1/2
9 1/2
11
Heart 6"
8"
9"
10"
12"
14"
15"
16"
8
18
20
24
34
48
50
64
1-1/2
3-1/2
4
5
8
10
11
12 1/2
350°
350°
350°
350°
325°
325°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
45 - 50
45 - 50
40 - 45
40 - 45
3 1/2
4 1/2
6
8 1/2
9
10
11
12
Petal 6"
9"
12"
15"
6
14
38
48
1-1/2
3-1/2
7
12
350°
350°
350°
325°
25 - 30
35 - 40
35 - 40
50 - 55
4
6
9
11
Hexagon 6"
9"
12"
15"
10
20
34
48
1-3/4
3-1/2
6
11
350°
350°
350°
325°
30 - 35
35 - 40
40 - 45
40 - 45
3
5
6
9
Oval 7-3/4 x 5-5/8"
10-3/4 x 7-7/8"
13 x 9-7/8"
16 x 12-3/8"
9
20
30
44
2-1/2
5
8
11
350°
350°
350°
325°
25 - 30
25 - 30
35 - 40
40 - 45
3
4
5 1/2
7 1/2
Paisley 9 x 6"
12-3/4 x 9"
17 x 12"
9
28
40
3
7
10-1/2
350°
350°
325°
35 - 40
45 - 50
55 - 60
5
6
8
Diamond 10-1/4 x 7-1/3"
15 x 11"
19-1/4 x 14-1/4"
12
20
42
3-1/4
7-1/4
13-1/4
350°
350°
350°
20 - 25
40 - 45
65 - 70
2-1/2
5
8
Pillow 6-3/4 x 6-3/4"
10 x 10"
13-1/4 x 13-1/4"
13
30
64
5
11
19
350°
350°
350°
33 - 38
34 - 39
42 -47
3
6-1/2
9-1/2
Note: For pans 10 inches and larger, use a heating core when baking. Use 2 cores for 18 inch pans.
post #13 of 13
Thread Starter 

Thank you for  all of this information it  helps me really helps me and I really appreciate it  ;-D

 

Molly2

Encourage Do Not Discourage
Reply
Encourage Do Not Discourage
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Questions About The Fat Daddio's Contour Cake Pan, Rounded Bottom Edge, 3" Deep