Recent Experience With Fat Daddio Pans?
Decorating By SPCOhio Updated 31 Oct 2014 , 9:45pm by DeniseNH
AI recently ordered several square Fat Daddio pans in preparation for a tiered wedding cake I have coming up in March. I should have read some reviews here first, but I didn't and now that I am, I am worried that I may have made a poor choice. Has anyone had recent experience with these pans? Has their performance improved in last 5-6 years? Thanks!
AI have 2 of every square pan from 3" to 16" in Fat Daddio's. I use them for every square cake I do, no problems. The corners aren't actual corners, but a bit rounded, but you have to build them up with icing anyway, regardless of how square they are.
AOh, I also have their sheet pans, and round too. Way more economical than magic line, the other option, and Wilton is crap.!
AYeah, I baked a small 6" in a Wilton square and it was pitiful. Just pitiful. Thanks for the feedback. Your cakes are spectacular, so I have hope for good results! This will be my first square cake so I see a lot of practice cakes in my future. I'm about to tank my co-workers' New Year's resolutions like a boss.
AI tried out my 7x7x3 Fat Daddio square pan today with a red velvet recipe. I gotta say I'm very happy with how this cake baked up. I used bake even strips and a flower nail in the center to ensure even baking. I had a hard time believing that 6 3/4 cups of batter would be an acceptable amount of batter in a pan this size, so I slightly under filled it but after it baked up it was evident that 6 3/4 cups would have been just right. The cake released well and the corners, while slightly rounded, are a nice shape. So far, so good.
I just tried my 3 inch Fat Daddio's pans for a 8 & 10 inch cake and both baked for over a hour with sunken centers and a complaint that the 10 inch was "under cooked" I used a heating core in the center. Any idea where I could find accurate baking times (or a general idea) for these pans?
AI've found its just generally harder to get a properly baked cake in 3" pans 3". A few years ago on here there was a really good side by side comparison of a cake baked in a FD pan versus ML. The ML results were clearly superior. I have one FD pan. I wont buy another. IMO the super slick surface while making the pan easy to clean somewhat inhibits rising.
They started making a FAQ awhile ago for their pans.
" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "
That's pretty much all they say. They also have a FAQ about how much batter to put in each one.
http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf
I just bought and used an 18" round from fat daddios. I didn't know that there were issues, and I didn't have any issues. it turned out great. I did lower the temp on the oven25 degrees just because it was such a large cake and I have never baked such a large cake in a home kitchen before. and I always spray the whole pan with bakers joy. it came out easy, I froze it first. and it rose well. is that how you say that?
I prefer magic line myself. Yes they are a bit more expensive but worth it in every way to me.
They started making a FAQ awhile ago for their pans.
" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "
That's pretty much all they say. They also have a FAQ about how much batter to put in each one.
http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf
Wow I bought all sizes in Fat Daddio's round 2" high Anodized cake pans and was really impressed. Bought the line in January. Use them with a shortening base then floured pan for easy cake release and use bake even strips. I love my FD pans! Swear by them. Sounds like Magic Line ML is a great line too!
I have a 6", 8" and 10" Fat Daddio's (2in deep) and I LOVE LOVE them. Also have some wilton (cheap) and some Sunnyside Up Bakery (cheaper). I try to bake in my FD whenever I can. I don't have any trouble with them and they are more durable than the others. Never tried Magic Line.
All of my pans are Fat Daddio 3inch deep. I love then and continur to add to my collection. Cakes may cook a little longer but always turn out perfect! My cakes slide right out of the pan. Perfection at its best! Now I must invest into an Agbay!
Personally...I bought a couple of their pans. They are very heavy and nicely made....my only problem with them is that my cakes bake with a very darkly browned crusts...this doesn't happen with my Magic Line pans....I not longer use the FD pans......
I love my FD pans . I have had them for about 3 years now and I have never had any issues . I bake my cakes ( usually just a sponge and devils food - which are completely different batters ) on 335 F . I have only used Wilton pans before ( which are horrible) , so I can't compare FD with any other line . Good luck !
Quote:
They started making a FAQ awhile ago for their pans.
" Anodized Aluminum Bakeware – Due to the efficiencies in how our bakeware performs, we suggest you reduce all recipes by 25 degrees. We recommend that you apply a baking release spray or grease and flour each individual pan to ensure the best release. "
That's pretty much all they say. They also have a FAQ about how much batter to put in each one.
http://www.fatdaddios.com/userfiles/faq/Fat_Daddios_Cake_Batter_Capacity_2013.pdf
^ This. I absolutely love my Fat Daddio pans, and if you lower the temp, you should have no problems. I believe Global Sugar Art has some youtube videos about baking with fat Daddio pans
I love FD and use them all the time. But I especially love the very square sides paired with the slightly rounded corner tip because at 2 a.m. the last thing I want to do before finally resting is spend time digging out the leftover stuff in the corners of my pans during cleanup. FD is the best in that regard. And I don't grease or flour, just put a square of waxed paper in the bottom of all my pans - this way the cake has something to hold onto on its climb to the top. Then just run a butter knife along the inside as it cools.
I agree Leah...and to address some of the concerns people are posting that ML pans are more expensive....some of my ML pans are over 30 years old now and I still use them all the time and they perform just as well as they did way back then!
Mmmm.. I am reading mixed reviews about Fat Daddio's pans... The only reason I bought one from them was because I was having difficulty finding a Wilton 9"x3" inch pan and got one from Fat Daddio's. I just baked a cake it in, same batter height amount I use for Wilton's, same ingredients, same temp, and it sank in the middle.... I was going to try it again, but now I am doubtful... I am going to use 2, 9" x 2" inch pans I have that I wasn't planning on but I don't want to take the chance of another cake sinking... maybe I will tray again at a later time with a lower temp...
oh, I should add... I have a couple of Magic Line pans.. LOVE them. I also love my Wilton pans. :) They have performed for me wonderfully. I make scratch cakes that are heavy or dense ... doesn't seem to like the Fat Daddio's pan 
Not sure what role the pan would play in a cake sinking....that's generally more of a leaving balance issue. The problem I've experienced with FD pans is that my cakes come out with a very dark brown crust, even when using baking strips. I am assuming it has something to do with the anodized finish they add to their pans. I much prefer my Magic Line pans...my cake sides are so light colored they look like I've trimmed the crust off my layers!
I have a fd round pan which performs as you would expect. But then I got a magic line 13 x 9... whoa, what a difference! I did nothing special just sprayed and poured in the batter no nails, no strips. The cake was so even and flat on top I couldn't believe it. Love the squared off corners as well.
I don't know either... the pan is heavier and thicker than my other pans... but surely my cake sank and I changed nothing on the recipe. I always use the same.
Just out of the oven: Magic Line 13' x 9", yellow cake - no nails, no strips, just sprayed pan and baked at 325 degrees.
@Pastrybaglady that looks great. No nails, no strips. that must be a nice yellow cake recipe. Yes, I'm also a magic line pan user.
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