I am looking to replace my cake pans. They are old and warped. A friend of mine uses Wilton. I have two Wilton cake pans. They seem fine but I wonder if there is a better cake pan brand. I found Chicago Metallic and they seem to be "better" than Wilton. I really don't know much about which cake pans are better. All I know is that I bake often and having lopsided cakes from my cheap pans is not working for me. I'm by NO mean a professional baker but I want my cakes to bake nicely, evenly, and well. If you know a thing or two (or more) about good, better, and best cake pans, would you be so kind to provide your insight? Thank you.
It looks like a lot of people use Wilton. That is okay, I have two very small cake pans by them. I hardly use the pans as they are specialty because of their size but they work well. Unfortunately, I live on an island so I don't have specialty stores. I shop online for most things. I want good reliable pans. In the 21 years I've been married, I probably replaced my cake pans at least 3 times. It's not worth it to me to buy cheap stuff that won't last long. I have 4 children so I bake a lot for me and my family. It's becoming something I enjoy to do so I want the best tools. I don't use non-stick anything. I replaced all my non stick cookware for stainless steel. The best investment ever made. It's time to replace my bake ware items so I want the best, but at an affordable price. Thank you for your input.
I use Wilton. I'm not saying they're the best, but they work for me. The trick I learned in a cake decorating class is to get these silver strips that you wrap around the outside of your cake pans. They are not that expensive and you can find them in the cake decorating aisle at most craft stores. I use them and my cakes come out even, with the occasional unevenness at the corners that are easily filled with icing/frosting.
I buy no name heavy duty 4" deep springform pans from the local bakers supply store.
I will ALWAYS use springform
- Release, release, release!
Knife edge, unclip, peel bottom away from patch enemy paper, done.
I PREFER the deep depth (flor slicing to add icing, instead of leveling ALL of the flats/rounds/etc.
I use shallow/non-spring cake pans as broiler pans for side dishes.
I also use Wilton and love them. I line all pans with parchment paper and have never had any problems. Even with the cheaper ones.
I'm not a professional either, but I have my favorites. I have a few Wilton pans, and I love them, for my round cakes. And I like alunimum pans for cookies. My next is the non stick pans, for breads. Not sure why I have the variety, guess I just can't throw everything out and buy one kind. I have never had uneven cakes from the Wiltons either.
My mom says whatever pan is used should never be washed with dish liquid--just plain water and a sponge or SOS type.
I was a professional baker (and cake decorator) before I enlisted into the military. Hopefully I can share a few tricks of the trade.
I agree with Riley: No-name heavy duty pans from the bakery supply/restaurant supply are the way to go. You really only need one size sheet pan. Bake off a full sheet, and then cut it down into 1/2 or 1/4 sheet cakes....freeze the rest for later. I also buy my sheet pans from Sam's club. They're inexpensive and heavy duty. Buy parchment paper and sheet frames to use with your low-edged sheet pans, and buy springforms for your rounds. Lay the parchment in, then the frame, spray with baker's release (this is an oil/flour blend spray). Don't use Pam or Crisco if you can help it. I think they sell one called "Baker's Joy" at regular stores.
I don't like Wilton. I never use teflon/non-stick pans.
Lopsided cakes are not from your pans. It's from your oven. Uneven heating/baking causes uneven cakes. Opening your oven often to check your cake will yeild uneven baking. But whatev. It happens. It doesn't really matter if your cake is uneven if you prepare it properly for icing.
Before you ice your cakes, freeze them. Then use a cake saw to slice them in half horizontally. Flip over both sides so that, after you fill your middle layer, the bumpy top is now inside the middle of the cake. If it's REALLY uneaven, you might have to do some sculpting. Just use a sharp knife or cake saw. The top is as going to be as smooth as you cut it. Then finish with a sharp knife to cut the edges to a 90' angle.
If it starts thawing out, put it back into the freezer before you start icing it. Frozen cake is MUCH easier to ice and decorate.
Best of luck!
C. Lee
A good grade of Stainless Steel is best. Wilton is fine but if you want something long lasting and even, go to a speciality store and see what they have. Sometimes I get stuff like that at the speciality store at a outlet mall or something like it. I've had mine for 15 yrs and they're still just fine, almost like new.
Someone mentioned not using the non-stick and aluminium - yes these are very dangerous. Parachment paper is great, I use it, but you don't have to use it with stainless steel and you can also use wax paper and shortening, of course cut into a circle for the bottom only.
