Hey there
Two questions,
I am thinking of buying some magic line pans from the store, to anyone that has them, what do you think.
Also, should I get the 2" height or the 3"?
Decisions, Decisions
Thanks Everyone!
I have the 2" pans. The other day i used a 8" magic line and and 8" wilton performance pan, let me say that the magic line is far superior! I will buy only magic line from now on and eventually get rid of all my wilton pans.
When you use the 2" height, do you make 2 cakes and stack them?
I have been baking in spring form pans (I know), which are tall and I usually only make 1 cake and tort it into 3 layers.
What do you do?
Hey there
Two questions,
I am thinking of buying some pans from the store, to anyone that has them, what do you think.
Also, should I get the 2" height or the 3"?
Decisions, Decisions
Thanks Everyone!
Ashley, my very first professional pans were MagicLine. 2" deep. My mother bought me the following: 16", 14", 11", 9", 7", 5". Then bought me 6-8-10-12-14-16" plates and pillars to go with it. The woman whose store it was had been running errands and her husband was minding the store. He said that most people bought the odd-sized pans 1" smaller than the even-sized plates to fit borders. Made sense to us -- what did WE know??? So that's what Mom bought.
Couple hours later, wife calls us and offers to take back the odd-sized pans and match them up with the even-sized plates at no extra cost, as she had discovered what hubby had done. Our home was in the next town and it was quite a drive from farm country into the city to exchange...she felt bad that my Mother had spent about $150 to buy stuff that wasn't right. Mom left it up to me and I wanted to keep what I had. The theory that I had 1" to decorate on the plate made sense in my 14-year-old brain and I have never regretted that decision.
Now I have (after 30 years), 2 each of 9", 10", 12", 8", 6 or 8 each of 6" and 7" at insistence of hubby who figures if you can fit a few more in the oven without compromising the baking then do it! I absolutely must tell you that I am loathe to throw out my Wilton pans (why throw away all that $$$???), but they really aren't as good quality-wise as my MagicLine pans. If I had an unlimited budget, then maybe.
Sometimes you just have to get the Wilton. And Wilton is fairly affordable for most beginning decorators and so accessible ... but you can't beat MagicLine for quality! You won't regret the $$ you spend on ML!
Wow everyone!
Thank you so much for all of your help!
I am so excited about getting them now.
I bought 1 pan from someone for $2 and always have prefered to bake in that pan, never knew why I liked it better just seemed of a higher quality make, just saw a few weeks ago that it is a magic line pan.....I wish I had more of them. Wiltons good but magic line is awesome!
What is the big difference between Magic Line and Wilton?
What is the big difference between and Wilton?
Wilton pans have gently-curved/slightly rounded edges, especially the corners of any of their square pans, hex pans, etc. Also, the sides are not "straight" ... if you look at a turned-out cake from a Wilton pan, the sides slope in, so trying to line up two pans becomes an exercise in frustration. Stacking at that point is always a challenge: do I put the wide edges at the top and bottom, then have nearly 1" of icing at the center points along the sides???? Or put the widest edges around the center of the cake and trim???? What a mess!
MagicLine pans have tight, crisp, perfectly 90-degree corners and edges. They were made originally for true professional bakers and pastry chefs who require exactness in their equipment. They are also made of a better amalgomation of metals. They are sturdier, and the types of metal used means that your cakes will bake more evenly than in a Wilton pan.
MagicLine simply makes a far-superior product, IMHO.
Most of my Wilton pans are straight edged, but there are different lines of Wilton pans. At least one of of those lines has sloped sides.
I have both magicline and WIlton and don't see a real difference, but then again maybe I don't do enough to see a difference.
I don't have any Wilton pans. My husband bought Calphalon for me. I had complained bitterly about sloping sides and the problems stacking 2 layers. (Yes, wide on top? on the bottom? always a problem.) I've been very happy with them but had I been the one shopping (in San Diego) I would have looked for Magic Line. The Calphalon are very heavy and the baking time is extended. I've adjusted the temperature of the oven downward to compensate for the extra baking time. All in all, I'm happy with these pans.
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