Look What I Found Continues Look At This!!
Decorating By Yankie Updated 15 Jul 2009 , 5:24pm by cylstrial
YEs is me again.... i came accross this and guess what I KNOW THE OWNER OF THE SHOP..is in Puerto RIco.. I will be calling tomorrow to see if they are in stock and how much..will keep you posted.
Takehttp://images.google.com/imgres?imgurl=http://4.bp.blogspot.com/_W7pOqCRZ3q4/SKjgsxdy3DI/AAAAAAAAAAg/3kG3x1BErA8/s320/PICT0501.JPG&imgrefurl=http://thecakeboutique.blogspot.com/&usg=__dBCDs7bT-dUhfCNUimfxodaTFc0=&h=320&w=240&sz=16&hl=en&start=9&sig2=mSBYpMe9ksQYkXN0lsvvKA&um=1&tbnid=xgbg1WJSdxcylM:&tbnh=118&tbnw=89&prev=/images%3Fq%3Dmoldes%2Bde%2Bbizcochos%2Bvirados%26hl%3Den%26um%3D1&ei=AEtdSsS1JpTYsQPU7vyqCg a look at this,
I would love to have a set of those pans! Will be anxious to see what you find out tomorrow when you talk to them! 
I found these on this web site
http://www.suppliesforcakes.com/product.asp?specific=204
I found these on this web site
http://www.suppliesforcakes.com/product.asp?specific=204
I found these on this web site
http://www.suppliesforcakes.com/product.asp?specific=204
I purchased the round tturvy set and had a very hard time with them. the batter is thicker on the deep end, so half the cake cooked way faster. my 6" choc cake took over an hour and the texture was messed up; then i did it over an had a repeat performance. my 12" carrot cake took over 2 hours. I do NOT recommend these pans. It is more time consuming than doing the 3or 4 layers per topsy turvy tier. Please correct me with appropriate instructions if there is a better way, but these weren't effective for me.
Those are pretty pans, but I don't quite understand how they'll work. You can only fill the cake batter to the top of the lowest part of the top rim. It'll rise some, but I don't get how you'll get the top slope in the shape of the pan. Plus, if you overfill, it'll spill over at the lowest part of the pan. Am I missing something? Do you set them lopsided into the oven so the top rim is parallel to the floor of the oven? Does that make any sense?
I haven't made any topsy turvy cakes, but I'd be worried that if you put the upper tiers on an angled bottom tier, they'd want to slide off. Gravity will have its way! I like the method where you dig out the lower layer and have the bottom of the next tier parallel to the floor. That seems more stable to me.
I wonder if you have to turn them upside down....not sure. But a good question.
I've seen these before...the whole set runs about $150 or somewhere in that range. I've also seen the square set which was about $10 or so more.
I haven't used them but it looks to me as if you would fill and back with the angled side down. I'm not sure though...the baking alone seems like more trouble than it's worth. I know a fellow caker that complains about these pans too plus what sweettoothmom says...I haven't heard any good feedback about these pans (yet).
For now I'll stick with carving and cutting the center out for the next tier to sit flat on...until I get some clearer instructions.
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