Help, where can I find the topsy turvy cake pans????????????????????
I didn't know that topsy turvy pans exist. Hmmmf maybe I'm missing on something.
You don't need them to make a TT cake. A single use item like that just takes up storage space.
I've looked in all the usual places and can't find them. But I know I've seen them for sale.
Here are some topsy turvy pans:
OMG, SugarFrosted! i am so estatic you made that post on the topsy turvy cake pans. THANK YOU!!
You're Welcome! I'm happy to help!
I will say this about those pans, they look like the cakes will still need a lot of work after they are baked. They aren't tapered, for one thing.
There must be some sort of support for each pan, to use while baking, because it can only be that the angled side is the bottom of each pan.
I'd like to see the finished product of a cake made using them.
I forgot to add, I found the pans on another site as well, plus there was a mini set of topsy turvy pans too! Also some other interesting shapes.
I have these pans, but have not used them yet. There is a leg on the angled side of each pan so that they sit level in the oven--meaning that that top of the pan (bottom of cake when flipped) will be level. So you will not need to do anything additional to make the cake topsy turvy if this makes sense. These pans are flimsier than Fat Daddio's or Magic Line though and because of the tilted bottom, I don't know how well flower nails/heating cores will work in them. I am assuming the flower nail can be poked through parchment lining the pan to hold it in place, but again, I have yet to use them.
was just thinking...couldn't the same effect be achieved with regular pans with something resting underneath it while baking?
perhaps using a cookie cutter or smaller 1" pan to prop it up on an angle while baking?
just wondering if anyone has ever tried this...thanks
I've used a ball of tin foil and a smidge less batter to make a top for a topsy turvey cake... it sounds cheap but works and no extra pans are needed!
Or...you could prop up your oven on one side Seems my cakes are always a little topsy turvy anyways...LOL
They look cool but I guess I don't see why you wouldn't just use regular cakes and cut the top at an angle...esp as it seems just as much work to torte and fill these shaped pans anyway.
I was also wondering -- if you baked something at an extreme angle (rather than cutting, as Kitagrl mentions above) -- wouldn't one end be crispy-dry and the other end not quite baked?
Hmmm...just wondering. I am planning on going with the torting at an agle method for a 4-tier TT this July -- but please let me know if it is better to bake at an angle.