Wilton Pans Causing Too Much Browning?
Decorating By tuffstuff Updated 26 Jun 2008 , 10:29pm by mcdonald
I hope someone can help me with this: Lately I've been baking a 12" square and 10" round at the same time in my oven.
The setup: oven at 325, "super enchanced" cake recipe from CC, 12" square is a magic line pan, 10" round is wilton. 12" is on the lower rack, 10" is on the upper. One flower nail in each pan.
The 12" square bakes perfectly. Meanwhile I'm having probs with the 10" - it's browning too much on the outside before it cooks all the way.
Is the problem that wilton sucks? Because I don't get why the magic line pan bakes a bigger cake perfectly! 
Ugh... and I had just bought 2 of these 10" wilton pans before I knew any better. Well, actually I've never had any problems with smaller wilton pans. Should I just buy a 10" round magic line?
Right now I just put these into the oven with 2 flower nails in the 10" in hopes that it might make a difference.
yep, it is the pans.
magic line all the way for me
I use both magic line and wilton. I don't really have a problem with what you describe. I also bake at 325 (makes a better cake) and I have never put a nail in a 10". I bake it as normal. But.. I also don't put those two size cakes in the oven at the same time either. I wonder if that could have something to do with it?? I might be stupid here to say that but... the times I put two pans in the oven at the same time are when they are the same size. Could one be pulling more heat than the other?? I know... it is probably stupid!!!
Thanks for your help 
Here's an update:
Well, curiously, with this last batch, the wilton one actually under-browned on the sides and bottom (doesn't seem to be a bad thing though).
What I did differently was:
-double flower nail as mentioned
-bake-even strips.
-I switched rack position the last 1/3 or so of the way
-put oven on about 310
Don't know which did the trick but I'm satisfied so I'll keep doing it.
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