Reply to thread

Message: [QUOTE="Norcalbaker59, post: 50019, member: 2340"] 1) The baking strips fit perfectly - but I heard one does not need a baking strip with "heavier gauge" pans?” Always use the baking strips. Cake batter in contact with the hot metal bakes first. The sides and bottom bake first. Cloth cake strips work by regulating the heat of the metal; keeping the sides evenly heated. If they are not used, the sides set too fast, the raw center continues to rise, resulting in a domed cake. I always soak the cloth baking strips for a good amount of time to ensure they are thoroughly wet. Then squeeze out excess water and wrap pans just before filling. Also remember to bake at 325°F rather than 350°F as indicated on most recipes. A few years ago, a professional baker asked what he could do with the cut off domed tops of his cake. He was tired of wasting his money on ingredients for cake, only to cut off and throw 20% of the cake in the trash. I responded by telling him to stop Baking domed cakes. I recommended he reduce oven temperature and try cloth strips. He later responded that cloth strips weren’t practical given the number of cakes they bake. But the reduction of oven temperature alone stopped the cakes from doming—and ended the waste of time and money of throwing cake tops in the trash 2) “$10 each pan give or take after shipping” Really not a bad price. I was in the restaurant supply store earlier this week and looked at the price of cake pans. That store only carries uncoated Winco, which is a lot thinner than Parrish Magic Line. The 8” rounds Wincos were about $8. 3) “…Stella Parks claims of "amazing baking" I am a huge fan of Stella Parks. But never understood her approach to cake baking. This photo is Stella Parks’ cake. She loves Fat Daddio despite the pans over-conduction of heat. And it’s not just the formation of awful dry brown crust and so much heat it domes the cake, but what it does to the crumb of the cake. This cake would be lighter and fluffier if it rose evenlyThese pans perform terribly. [ATTACH type="full"]4855[/ATTACH] I hope you enjoy baking in your new cake pans. [/QUOTE]

Verification