Help! Pan Doesnt Fit!

Decorating By DelightsByE Updated 2 Jun 2006 , 2:33pm by DelightsByE

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DelightsByE Posted 2 Jun 2006 , 12:25pm
post #1 of 12

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My 16" square cake pan doesn't fit in my oven!!!! The door closes but it hits the side of the pan!!!! (The back side of the pan is not hitting the rear of the oven, the oven rack has an upturn which is preventing it)

I just bought this pan - why would I have thought to check this first? Has anyone else had this problem? I always thought I had a standard oven!

Anyway - I just set the timer for 60 minutes and said a little prayer. Should I turn the pan halfway through or something???

HELP!!!!!!!!!!!!!

11 replies
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tysmom Posted 2 Jun 2006 , 12:31pm
post #2 of 12

How Frustrating!!!! I would turn the pan 1/2 way through and keep a close eye on it. Good Luck!!

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vixterfsu Posted 2 Jun 2006 , 12:32pm
post #3 of 12

I just went downstairs to check mine. It fits fine.
How wide is your oven? I would probably turn it
like you said.
v

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msumissa Posted 2 Jun 2006 , 12:37pm
post #4 of 12

I had the same problem with the 20 inch pan. I have a huge pizza stone, so I put that in the oven and set my pan on that. (let it warm up with the oven) and then it fit fine, because the pan was up a little higher to avoid that lip.

Good Luck!

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HeatherMari Posted 2 Jun 2006 , 12:38pm
post #5 of 12

If the door doesn't shut tight I would fill in the gap with foil and a towel or something, otherwise the heat will escape! My Wilton instructor said that she did this when she had to bake cakes larger than her oven. You could still turn it but if you do this you might not have to. Let us know how it works out!
Good luck,
HeatherMari

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DelightsByE Posted 2 Jun 2006 , 12:45pm
post #6 of 12

Well the door does shut tight. It's just that the edge of the pan is touching the door. Not good for heat circulation.

I'm going in to turn it.....Will be back!

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DelightsByE Posted 2 Jun 2006 , 12:56pm
post #7 of 12

OK I turned it. Like I suspected, the back edge where there is heat circulation was more baked than the front edge touching the door.

I just HATE turning big pans like that, when the batter isn't set and one false move the whole thing might collapse! Anybody here use anything to increase the "glide" on an oven rack?

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kkhigh Posted 2 Jun 2006 , 12:58pm
post #8 of 12

do you have a smaller pan that you can place under your 16"? hopefully the smaller pan will elevate the larger one off of the slant on the oven rack and you can shut the door.

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msumissa Posted 2 Jun 2006 , 12:58pm
post #9 of 12

I had the same problem with the 20 inch pan. I have a huge pizza stone, so I put that in the oven and set my pan on that. (let it warm up with the oven) and then it fit fine, because the pan was up a little higher to avoid that lip.

Good Luck!

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msumissa Posted 2 Jun 2006 , 1:22pm
post #10 of 12

I had the same problem with the 20 inch pan. I have a huge pizza stone, so I put that in the oven and set my pan on that. (let it warm up with the oven) and then it fit fine, because the pan was up a little higher to avoid that lip.

Good Luck!

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DelightsByE Posted 2 Jun 2006 , 2:06pm
post #11 of 12

Well here is my report on the 16" square cake. It developed a significant hump on the front side and is a bit drier on the back side (back side baked faster). I think it will level out OK though.

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DelightsByE Posted 2 Jun 2006 , 2:33pm
post #12 of 12

I just leveled it and the whole back edge is completely dried out icon_cry.gif

So now that I've thrown it out, I have a proclamation:

Instead of one 16" square layer, I'm going to do 4 - 8" squares arranged together. Easier to mix (won't overfill my KA), easier to bake, easier to cool, easier to level, easier to torte.

Now this leads me to a question (I will post new thread if necessary) The 16" base layer is going to have a 12" layer stacked on top of it. I was already going to heavily dowel the cake, are there any tricks to keep the 8" squares from migrating away from one another?

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