Please Help!!!! Anyone Used Topsy Turvy Pans?
Decorating By mnmmommy Updated 26 Aug 2007 , 2:25am by simplysweetbygigi
I bought these pans that are topsy turvy when I was down in South Florida. They are 6 inch and a 10 inch pan, three inches deep. I started baking my cake about 1 hour ago and they are still not done. I started baking at 325 degrees, I have since turned the temp down to 300. What else can I do? The cake rose but it still jiggles.
Please tell me it will be okay.
When you're doing bigger or deeper cakes it's a good idea to use the flower nail trick. You simply spray a flower nail, or several with no stick spray I use bakers joy, and put them head down on the bottom of the pans. Pour the batter in around them, if they move slide them back, generally centered in the pan. This will conduct heat into the center of the cake, allowing it to cook faster. If the pans are deeper then the flower nail is long, I just extend the length of the nail with aluminum foil.
Good Luck
Jen
When you're doing bigger or deeper cakes it's a good idea to use the flower nail trick. You simply spray a flower nail, or several with no stick spray I use bakers joy, and put them head down on the bottom of the pans. Pour the batter in around them, if they move slide them back, generally centered in the pan. This will conduct heat into the center of the cake, allowing it to cook faster. If the pans are deeper then the flower nail is long, I just extend the length of the nail with aluminum foil.
Good Luck
Jen
Thanks Jen. I did try that, however it slid because the pans are slanted. I wish I could find a picture of them. I really thought they would help me since I have never attempted a cake like this before.
Well, did you use a bit of the batter to kind of stick the flower nail to the bottom of the pan? Not spray the head of the nail, or maybe stick it through the batter into the pan? I've done that with some shaped pans before, that had texture and it kind of moved around a bit.. or what if you built up the end of the slant with a pad of foil... so that the cake its self is baking on a slant in the pan, but the pan is level?
Can you post the pans, I've never seen them If i saw them I bet we could come up with a solution
Jen
sorry, don't want to hijack the thread, but where can you buy those?
Those pans look cool. That is a long time to have a hot oven on in the summer for 2 cakes! How did they turn out, dry or OK?
I was WONDERING who would make these, but isn't there one problem? how would you do a three tier cake with these pans? If the bottom is flat and the top is curved, how would you add a third tier? The top would be flat???? Or am I missing something? (I've never made a topsy turvy cake and was waiting for these pans to come out to try it!)
I'lll have to think about this one... I thought middle layers were angled on top and bottom and that only the top and the bottom were slanted/curved.
Melissa
I did a search on CC. Seems in December CC was thinking of getting these. Risquebusiness had gotten some and said they worked great, but took a long time to bake.
Someone else linked to this site: www.milescakes.com but also said they have a hard time getting their hands on bigger quantities because they are made in Venezuela. Here's the thread... and my worries about stacking does seem to be a bit true... they don't stack like you would ideally do it...
http://www.cakecentral.com/ftopict-55614.html
melissa
hi, I was just wondering if you ever found her website, I tried google to get it but gave up after 20 pages of no lucks, being from fl i thought i could get them when hubby has home leave, but i was very impressed with your cake in the gallery and want them for my birthday on the 23rd asap 
anyways if you or anyone else has found it please please let me know, much thanks 
hi, I was just wondering if you ever found her website, I tried google to get it but gave up after 20 pages of no lucks, being from fl i thought i could get them when hubby has home leave, but i was very impressed with your cake in the gallery and want them for my birthday on the 23rd asap
anyways if you or anyone else has found it please please let me know, much thanks
I never found her website either, however I did find her info. Her phone number is 954/616-1100 or 786/262-6859. Her address is 500 N Dixie Hwy, No 11, Hollywood, Fl. 33020.
She is very sweet and had some great stuff that I would have normally had to order online.
Thanks for the compliment.
Well that means no pans for me I guess. I'm not about to phone her from China, a pity will have to see, whether I can find them somewhere else. Does it give you a manufacturer?
I gave a website up above in the post for it, didn't you see it? It's probably not the same store, but if you go to SUPPLIES and look under cake pans on page six is the topsy turvy set. They have phone contact and email contact.
Melissa
hi, I was just wondering if you ever found her website, I tried google to get it but gave up after 20 pages of no lucks, being from fl i thought i could get them when hubby has home leave, but i was very impressed with your cake in the gallery and want them for my birthday on the 23rd asap
anyways if you or anyone else has found it please please let me know, much thanks
I will call her for you tomorrow, hopefully they are open, if not maybe I can get her on Tuesday. I'll see if she has a website and let you know. The other place that berryblondeboys posted is very close(geographically) to her but I remember them being more expensive.
I'll pm you when I get the info.
thanks for making the call for us, it's so expesive to call stateside from japan, thanks again!
Go to the link I provided earlier to an earlier discussion about these pans. There are some pictures there.
It appears to me that the bottom one is flat on bottom, next one you put flat side on top... that makes it perfectly flat. However, if you want to make a third tier, you would put the second tier flat on bottom and then the third flat on top... It's not an exact science. for a three layer cake usually the middle one doesn't have a flat side to keep it all symmetric/balanced.
here is the link to the previous thread again - you can see in the photos what I mean.
http://www.cakecentral.com/ftopict-55614.html
Melissa
To help even more, the photos are the last post on page three.
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