Collaring Cake Pans?

Decorating By rudoo Updated 4 May 2005 , 3:48am by Lisa

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rudoo Posted 4 May 2005 , 3:02am
post #1 of 4

I was wondering, do the collar things that you put around your cake pans really help them bake more level? Also, any tips on keeping the crumbs out of the frosting? I still can't seem to get this! Jonna icon_sad.gif

3 replies
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tcturtleshell Posted 4 May 2005 , 3:28am
post #2 of 4

You have collaring cake pans mixed up with leveling strips. Level strips are what you put around the pan to level them after running water over them. NO, I don't think it works. I have never seen a difference when I don't use them. Collaring cake pans is when you use parchment paper around your pan. You can add more batter to the pan & the paper keeps the batter from running over the pan while baking.

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veejaytx Posted 4 May 2005 , 3:42am
post #3 of 4

Hi Ronna, like everything else on this forum there are differences of opinion, usually split about 50-50! LOL I use the baking strips on my pans, and I believe it helps my cakes be more level and bake better.

The only way I can control crumbs in my icing is to do a crumb coat first, smooth it out as much as possible, let it sit until it crusts, and then put my top coat of icing over it.

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Lisa Posted 4 May 2005 , 3:48am
post #4 of 4

For crumbs...I prep my pans with shortening and a dusting of flour. The cakes come out almost crumb free. I brush off the rest before I ice the cake. If I've cut-out a cake and there are a lot of crumbs, I use the cake icer tip. It helps a lot.

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