Trying Not To Panic..my Cake Pan Is Touching The Wall
Baking By mommachris Updated 31 Jul 2011 , 6:48pm by costumeczar
I measured the width of my oven before I ordered the 16 in pan.
It was big enough, but when I just now put it in the oven the door seems to be resting up against the edge of the pan. 
Am I about to ruin four cake mixes worth of batter?
I'm getting that bad feeling in the pit of my stomach. This is for a wedding on Saturday and I really don't know where else I can bake this whopper of layer.
Any advise?
mommachris
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
WOW!!! You have just absolutely opened my eyes to a completely new world of possibilities, costumeczar ... fabulous to know! Thanks! 
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
This made me laugh out loud 
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
BWHAHAHAHAHAHAHAHA 
I would have LOVED to walk into your kitchen just as your cake pans were doing gymnastics in the oven LOL!!!
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
This made me laugh out loud
OMG that is so funny! I can actually picture this. And the layer survived? lmao.
The biggest pan I own is an 18" and when my DH remodeled my kitchen and I got a new stove, I took the pan with me! The salesmen thought I was crazy, but let me tell ya, it's a pain in the butt to find a home oven that the pan fits into. Find one I did though.
My other biggest challenge was to find one that had flat racks! I didn't want one where the back edge of the rack angled up a bit to keep stuff from falling off the back side (as if you could or would push something small enough to fall off that far back in the oven without getting burned)
I feel you pain on this one, I've been there too where the pan has touched the sides or door and although I watched it like a hawk, it was fine.
Fat Daddio's makes half round pans for 16", 18" and 20" in 2inch and 3 inch deep pans. Luckily my oven will hold a 16" round. Not so with all home ovens. I just checked and you can order them on Amazon's website and get them delivered by Thursday with one day shipping.
I'm fairly certain she's pulling your leg! lol
Nope...If they're just about set but just need a little more in the middle you can prop them up, they're not going anywhere. I wouldn't do it with a lasagna but a cake pan works just fine.
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
OMG! LOLOLOL! and here I'm babying my one little pan making sure it has "hot air flow" all around it!!! you just opened my eyes to a brand new carefree world!! 
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
I love your guts.
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
LOL!!! That's too funny! But good to know... I have two ovens that are built into the wall. They are great for baking lots at once but they are a tad on the small side.
I don't even grease and flour the sides of the pans, either. I just use liners on the bottom. And I bake at a higher temp so that I can open and close the oven door all the time while I take things in and out. I'M A CAKE REBEL.
And I smear butter on my mixing bowl when I make meringue, http://acaketorememberva.blogspot.com/2010/11/take-that-fat-in-meringue.html
and I don't fear the yolks in meringues either http://acaketorememberva.blogspot.com/2010/11/egg-yolks-in-meringue.html
It will be fine. I cram my oven so full of pans sometimes I can barely close the door. Once I even took a pan and balanced it on two other pans because there wasn't room to put it on its own rack. I've even taken cakes that were almost done but not quite and turned them sideways propped up against the side of the oven to finish baking so that I could put more pans in.
YOU'RE AWESOME! I'm way to scared to try anything like that, but I like your style!
I don't fear the yolks in meringues either
Anyone else hearing Blue Oyster Cult right now?
Don't fear the egg yolks...You'll be able to mix...Don't fear the egg yolks...
I don't fear the yolks in meringues either
Anyone else hearing Blue Oyster Cult right now?
Don't fear the egg yolks...You'll be able to mix...Don't fear the egg yolks...
I get more of a Devo "whip it" vibe from meringue talk.
Wow these are all such great ideas,my cakes have been baking uneven lately, you gals may have just solved my problem
Question, if I have to use and extension cord for the fan should I use an indoor one or an outdoor one?
I have the kind we use for outdoor xmas lights, aren't those safer?
I want to try it out and see if it fixes my uneven problem.
I know it's becasue my oven is old but I don't have the money for a new one and this would be great if it works!
Well if your oven is outdoors than use the outdoor extension cord.
If you're going to use an extension cord in the oven, do you use a heat-resistant one? Where do you get those?
I'd be too nervous to put the fan in the oven. I'd just prop the door open a little and blow the air in that way.
Or maybe hold a blow dryer up to the door...JUST KIDDING! That would be crazy. 
Yeah, the blow dryer may have hair on it and we wouldn't want to blow hair on our cakes.
What about cracking the door and putting a space heater by it?
Your right about the cord, it would probably melt.
I was thinking the outdoor cord but those are just water resistant not heat resistant....duh me.
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