I'm not quite sure what kind of pan you are talking about? Beveled, like at an angle? Like a pie plate? When I first was decorating, pie plates was all I had and I did not like frosting the cakes. Too difficult to get a straight edge. I say pick pans that are straight.
Just to clarify, are you talking about the Beveled pans or the contour pans?
I personally haven't used either, but really really want the beveled pans, but don't want to pay the prices i have seen on ebay.
Hopefully this bump will get you some more answers
Leily
Thanks for the replies. I am talking about beveled pans (not contoured). These pans are flat on the bottom then make a sharp angle then go straight for the sides (hard to describe). I was afraid that the cakes would be hard to ice and decorate with the sharp edges.
Do you have a picture of these? The beveled pans I have seen are only one layer. They are only about 1" to 1 1/2" deep. They are flat on the bottom and angled on the sides, but they dont' go straight again.
I am hoping you get an answer as to the ease of icing these, I am interested in knowing also, I never thought of that part, I just really liked the looks of them =)
Leily
I tried finding a picture of the pans, however no one has them for sale on Ebay atm.
Do you have any old wilton yearbooks? I know they are pictured in there.
Now when I do a search on google image, they are showing what i consider the contour pans as beveled. They are listed on sugarcraft and pastrychef.com as beveled pans. Posted below.
Leily
I'm curious about those myself. You see them used a lot in old Wilton Yearbooks. The cakes look beautiful, but I'm with Doug about the thin bevel layers, how do they hold up?
I'm also with Gina about how do you decorate with them? Personally, I have trouble getting cakes with angles smooth. That cross pan challenges me, I have a million ways to avoid icing all those angles! LOL
I think that I will wait until I have more experience before attempting these.Quote by @%username% on %date%
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