This may be a silly question or maybe I am over thinking it, but I bought the topsy turvy cake pans, so how do I use them? Please Help LOL!!!
When I use mine, I make sure to fill them a little more than 1/2 full, use a flower nail, (or 2 depending on which size of tier) in the "deep end" of the pan, and bake at 325. I have had no problems with doing it this way. Also, when I torte them, I use an Abgay so I get a nice even level cake.
Thank you for your help! How do you stack yours?
I use the upper tier and trace a "template" in the fondant on the lower tier, then carve out about a 1/4" at the deepest part, till a regular pan of the same size as the upper tier sits level on the lower tier.... hope this makes sense. I then place the fondant back to prevent the cake from drying, dowel rod as normal and then place the upper tier and "seal" the edges with buttercream.
So, Paula, you still cut out a section even when using these pans? I was wondering about that because I was concerned the cakes would still be at risk of toppling over if not sitting flat. Somebody else said they just put a long dowel down through all tiers, which I would do anyway, but I would think there still would be a chance of falling if the tiers weren't sitting flat.
I do cut out the section, that way I know they are actually sitting level and won't take any chances of them sliding.... my worst nightmare is having them slide off, even if the dowel is in place.