So I have my 1st wedding cake in September I'll be making a 4 tier cake.
12, 10, 8, 6 My question is since all my square pans are Wilton's. I own 5" Fat Daddio's pans. I was thinking of buying all Fat Daddio's square pans. This is all my local supply store carries, because of their straight sides not like Wilton's slightly slanted. I really want to but they are very expensive!
Do you all think it would really make a difference on how the final products would look like? The guy at the supply stores swears it does. The squarecake in my photos are done using Wilton square pans so do my sheet cake. Also, this wedding cake will not have piped borders it would have ribbon.
Do I invest in the pans now, knowing I'll use them again and again or will my Wilton pans do just fine?
You could bake in your Wilton pans and use a sharp knife to straighten out the sides. The "budget" route.
Most of the time, though, I am an advocate of buying good equipment because you'll have it forever. And if you anticipate needing square pans again, the investment might well be worth it.
Hi -I got a really good deal on a set of Fat Daddio pans on the Global Sugar Art site. Sugarcraft also carries them and they are often on sale. Good luck with your first cake.!
So I have my 1st wedding cake in September I'll be making a 4 tier cake.
12, 10, 8, 6 My question is since all my square pans are Wilton's. I own 5" 's pans. I was thinking of buying all 's square pans. This is all my local supply store carries, because of their straight sides not like Wilton's slightly slanted. I really want to but they are very expensive!
Do you all think it would really make a difference on how the final products would look like? The guy at the supply stores swears it does. The squarecake in my photos are done using Wilton square pans so do my sheet cake. Also, this wedding cake will not have piped borders it would have ribbon.
Do I invest in the pans now, knowing I'll use them again and again or will my Wilton pans do just fine?
Hi, this is Sweetkakes. I bet you could go on ebay and find a really good deal while there is still time. I've gotten many pans there. What a blessing that's been financially.
I use Fat Daddios all the time with no temp adjustment ever. Except for the largest tiers, but that has nothing to do with the make of the pans.
Stacked square cakes require more precision in general. I would trim 1/4 " from all sides regardless of the pan manufacturer to ensure crisp corners. Barring this, I would jettison the Wilton pans. I'm not a fan of Wilton products and the sloped sides they call "straight" drive me bananas. But I digress.
I think people have their favorite pans for different reasons. I bought Fat Daddio's pans and I love them!! Partially because they are soooo easy to keep clean. I'm also very pleased with their square shape and the way the cake comes out of the pan. I bake at 325, always use baking strips and line the bottom of the pan with parchment paper. So it probably depends on what's most important to you to help you decide which pans to buy.... 
Good Luck!
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