I am a novice to cake making. I read lots of reviews and decided upon trying the Magic Line 3" pans. But I am having an issue where the top half of the cake is cooking faster than the bottom. The cake doesn't get much color on the bottom if I do about a 2" cake, but I can deal with that. If I try to do a 3" cake then it doesn't cook up very well so I end up overcooking the top half of the cake just to get the bottom to cook at all. I can't return the pan, but was told by the seller to try using baking strips. So I want to know has anyone ever run into this issue and what worked for you? Or should I just cut my losses and buy 2" pans instead?
I gave away all my 3" pans. I don't like how they bake. It's better to make 2, 2" layers .
I moved to Fat Daddio's pans a few years and have never looked back. I absolutely love them. I have 2 inch and 3 inch deep.
Even though the 3 inch work well, I found I like collaring my 2 inch pans then use a flower nail or heating core for the center. I get really consistent results every time.
On your magic line pans, you can try adding some Wilton Bake Even Strips , then lower your oven tempurature and add additional baking time. For example, a 10 x 3 inch cake pan, bake at 325F for 65-75 minutes and use a heating core.
Best of luck, let us know what ended up working for you!
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