Does anyone have a favorite kind of layer cake pans. Brand names. Coated
non-stick? Pans that aren't coated? Whatever. Thanks
Frank

Frank103 wrote:
> Does anyone have a favorite kind of layer cake pans. Brand names. Coated
> non-stick? Pans that aren't coated? Whatever. Thanks
> Frank

I like my Air Bake pans - they seem to bake more evenly than the
others, but that could also be my new oven ;-) In any event, I never
have a problem with them. The only thing is, you have to wash them by
hand.

N.

On Tue, 15 Aug 2006 08:44:34 -0700, "Frank103" >
wrote:

>Does anyone have a favorite kind of layer cake pans. Brand names. Coated
>non-stick? Pans that aren't coated? Whatever. Thanks
>Frank
>
I have whatever my local restaurant supply store (Star Restaurant
Supply in Van Nuys, California) had in stock at the time I needed to
replace my pans. They're a bit more expensive than what you can buy at
WalMart, but well worth the cost

Cathy

Frank103 wrote:
> Does anyone have a favorite kind of layer cake pans. Brand names.
> Coated non-stick? Pans that aren't coated? Whatever. Thanks
> Frank

Magic Line. Nice and heavy, with straight sides. Along with them, get
yourself a set of Magicake Strips or the equivalent. (The same thing is
sold by Wilton.) Basically, they are padded, heat resistant cloth strips
that you soak in water and affix around the sides of the pan with a pin.
Your cakes will rise evenly, making it easier to stack them with less waste.

Non-stick is neither necessary nor desirable, IMHO. Buy a can of Baker's Joy
if you want convenience. Whatever you do, don't get those lightweight
abominations with sloping sides that they sell everywhere. Oh, and no dark
pans. The last thing you want in a layer cake is more browning.

On Tue, 15 Aug 2006 08:44:34 -0700, "Frank103" >
wrote:

>Does anyone have a favorite kind of layer cake pans. Brand names. Coated
>non-stick? Pans that aren't coated? Whatever. Thanks

I like the old Mirro and Wearever aluminum pans, and sought them out
at the thrift store. They're so much better than what you can get
today, new. I do all of my backing in aluminum or Pyrex.

Carol

"Janet Puistonen" > wrote in message
news:LImEg.3016$df.3000@trndny06...

> Along with them, get yourself a set of Magicake
> Strips or the equivalent. (The same thing is sold
> by Wilton.) Basically, they are padded, heat resistant
> cloth strips that you soak in water and affix around
> the sides of the pan with a pin. Your cakes will rise
> evenly, making it easier to stack them with less waste.

Or you can use an old towel, cut into strips. Folded into two or three
layers lengthwise and safety-pinned to the correct size. Just wet them with
cold water, in the same way you would Magicake Strips.

-j

Frank103 wrote:
> Does anyone have a favorite kind of layer cake pans. Brand names. Coated
> non-stick? Pans that aren't coated? Whatever. Thanks.

Hello Frank: I can tell you my least-favorite type. SiliconeZone,
purchased at WalMart (yeah, I shoulda known...) Bought two 3" x 9"
round pans, red with textured inside bottoms. Everything STICKS to
'em! Didn't think that could happen with silicone.

They work ok if the bottoms are lined with parchment.

Come to think of it, a friend made a cake in one of those fancy blue
silicon Bundt-style pans.....also from WalMart.....and it stuck and got
ruined.

(It's not the fact that they're silicone; it's those particular pans.
I also have a silicone loaf pan and two silicone baking sheets from a
kitchen store. They're fabulous. But the ones from
WallyWorld....ugh!)

Best -- Terry

wrote:

> (It's not the fact that they're silicone; it's those particular pans.
> I also have a silicone loaf pan and two silicone baking sheets from a
> kitchen store. They're fabulous. But the ones from
> WallyWorld....ugh!)
>
> Best -- Terry

But their $4 salad spinner works just as nicely as the $25 ones. LOL.

N.