not this week!!!!
I have cakes to bake and just found out my new stove has the stupid racks in it that curve in the back about an inch and a half from the wall.
My last stove had flat racks and my 16x16 square pan fit in with no problem. Now all it will do is sit unlevel at a slant. This is not good.
I need solutions to make it rise up over the curve and sit level. My hubby said crumble up lots of foil and sit the pan on top of it.
I cant see doing that.
Your hubby is right!! You may have too...Are all 3 racks slanted..Maybe you can remove the first one.Mine are slanted also but only the top so I remove it when I bake a larger cake.Foil is an option though...
Can you turn the rack upside down? In my oven the racks can be flipped upside down which would fix the issue.
Can you maybe bake at a licensed kitchen for 2 hours...Sounds silly having to rent a kitchen but you may have too..
If the pan has those 1/2" flat lips all the way around, you just get a pair of pliers and bend the back lip up straight and also bend the front lip up so it doesn't touch the door. It's worth a try, but measure the oven first or you're bending them for nothing!
I don't know if this would work or not, but could you flip a 14 x 14 or 12x 12 over and sit your 16 x 16 on top? On the middle or lower rack?
I don't understand why this wouldn't work--unless the curve is more than 3+ inches high. I think by "middle or lower rack" she meant the position of the rack, so you don't have the cake too close to the top of the oven once it's stacked on top a smaller cake pan. You would then be able to push the cake back further, as the smaller pan it's sitting on would be what is actually close to the curve, while your 16" is ABOVE the curve. Hope that makes sense!
not this week!!!!
I have cakes to bake and just found out my new stove has the stupid racks in it that curve in the back about an inch and a half from the wall.
My last stove had flat racks and my 16x16 square pan fit in with no problem. Now all it will do is sit unlevel at a slant. This is not good.
I need solutions to make it rise up over the curve and sit level. My hubby said crumble up lots of foil and sit the pan on top of it.
I cant see doing that.
Do you have access to your old stove? Do the flat racks from your old stove fit your new one? Just a thought.
Four 8" cakes butted together = one 16" cake.
The mother of the bride wants one whole cake.
She bought the pan.
I'd give her back the pan-and do like Leah says, bake 4 8" cakes and butt them together. Once iced, only the baker will know how it was done..............
Better to have a properly baked, level 16" cake than to have issues with baking, and possibly have to re-bake (more than once).
I personally hate baking and handling cakes over 14", anyway. Even as the base for a stacked cake, with properly inserted supports, this method can work.
JMHO
Rae
A few days after we moved into our house, we discovered (when I had 3 pans of breadsticks just about ready to go into the oven) that the racks were missing from our oven! We improvised by emptying 4 large cans of spaghetti sauce into containers and removing the labels. We then rinsed the cans and placed them on the bottom of the oven, preheated the oven and then carefully placed the pans, one at a time, on the tops of the cans. It worked great - kind of smelled funny for a few minutes, but the smell went away once the cans were hot and the breadsticks baked up beautifully! Maybe you could do something similar using 4 or 5 smaller cans set on your rack - tuna cans would probably be high enough to lift your pan above the curve of the rack. Just make sure you wash them well or your cake might absorb a tuna smell/taste!!
How long have you owned your new stove? If you haven't used it much, I would contact the dealer and see if you can exchange it for one that will hold your cake pans. Many years ago, a salesman talked me into a Magic Chef electric stove. I hated it. I was able to get the dealer to take it back and ended up purchasing a GE (of course, the GE cost more.) This won't help you for this week's cakes but you will be happier in the future.
By the way, thanks for the post. I will probably be shopping for a new stove in the next year because I am remodeling my kitchen. Nothing wrong with the current one - just the color (almond) and I want black. I will take a cake pan with me to see how it fits!!
Leah and blakescakes are correct, 4 8 inch cakes put together in a square will make a 16 inch cake and no one will know
I had the exact same problem with a 16" pan last year. I freaked out at first, too! LOL!!
I ended up taking all the racks out of my oven and using the rack for my large round Pampered Chef stone turned upside down to set the pan on. It worked like a champ! Just take those racks out and use something else heat-proof that will keep the pan from sitting on the oven floor. Even a couple of bricks would do. Just wrap them in foil first.
Hth!
I use a muffin/cupcake tin and place the pan on top of that so it rises above the edge of the rack
I used a smaller pan under, lowered the rack one notch. Im baking the 2nd one now and all is well.
I sure wish I had noticed the racks when buying this oven.
The channels on the sides where the racks go have a deep dip in them then as the rack slides in it straightens out. I'll try to post pics when I finish my baking so someone else will know what not to buy and have a good idea of what to avoid.
You can also put a cooling rack on the oven rack. That's what I do and it works great.
Take the racks out of oven - stand 4 cans on bottom of oven and place large cooling rack on top of cans.
Sit your cake pan on top of that - will work a treat - and the door will close properly for you.
Bluehue.
Why would the mother-of-the-bride care if it was one 16" or four 8" cakes pushed together?? As long as it LOOKS like a 16" cake once the frosting is put on, why would it matter?? Oh well...Sounds like you found a solution, so I guess it doesn't matter. 
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