im wanting to buy a book cake pan..ive seen the wilton but i just ran across a magic line book pan too..can anyone tell me if they have one or not and which one might be better..i have both magic line and wilton pans..and seem to like the magic line better but ive seen sooo many book cakes and seen that ppl have used wiltons pan for it..so just wondering if wiltons might be better or not..thanks!!

I'd assume that the Magic Line pan is a heavier gauge, so probably a better quality pan.

That said, I no longer make open books using a book pan. The only time I've ever had someone say a cake was dry was when I used the 2 mix open book pan. She ate one of the corners--an area much thinner than the "humped" center of the pages--and it was drier than the body of the cake.

My conclusion was that in order to bake the thicker area properly, the edges overbaked.

I now carve my open books from a sheet cake. I prefer to waste a very small amount of cake to having parts of it be dry.

Rae

::falls to the floor::

Comparing a Wilton pan to a Magic Line pan is like comparing apples to . . . to . . .halibut. Just doens't make any sense.