I know it must be me, because everyone raves about these pans. I can't figure out what I'm doing wrong. I made a cake using 2 round 9" pans and they pulled away from the sides and sloped in at the top. I asked about it at the cake shop where I bought them, and the lady told me I probably had more batter in the middle and I needed to pull it to the edges. So last night I baked a cake in a 9x12 pan and I pulled the batter to the edges. The cake was a disaster. The edges were high and had to be cut off, leaving me with about a 1" high cake.
Can someone please tell me how to use these pans?? I've been baking cakes for a long time, and never had a problem with the Wilton pans.
Julie
About the 9 inch pans, I had that problem too. Where the cake is high on one side and low on the other. What I do now is use bake even strips and I put one pan on the top and the other at the bottom and switch them 1/2 way through. I don't have this problem with the 8 inch pans. So I assume there is not enough air cirulating around the 9 inch pans when you put them in the oven on the same shelf.
As far as the sheet pan, I use a bake even strip and flower nails.
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