Finding pans shorter than 2”
Posted: 27 December 2010 03:04 PM   [ Ignore ]
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I got the Cake Bible for Christmas (yay!!) and am SO ready to start making cakes from scratch instead of from a box! I also got a 5 quart bowl lift KA, a digital food scale, measuring cups and spoons, and cake flour. I am missing one thing, though…PANS!!

In the Cake Bible, Rose talks about how 2” pans are taller than what the recipes are planned for, so you have to adjust the recipe accordingly. I am terrified of adjusting, so I reeeeally want to find the right size pan. However, I’m stuck at work (borrrrrring job) and browsing amazon for pans, and I can’t remember the right height (is it 1.75”?) to try to find! I did find one pan (link) that looks like it *might* be what I need, but it says it is aluminum-clad steel. Is that as heat-conductive as plain ol aluminum? Can anyone recommend a certain pan, either on amazon or elsewhere, within my budget of $10 or less per pan? Less than that would be even better. If I don’t find anything within a few days, I’m just going to get the Wilton set of 2 9"x2” pans for $11, so the price has to compete with that fairly well (I need more money!!!)

Thanks for any help anyone is able to give!

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Posted: 27 December 2010 09:36 PM   [ Ignore ]   [ # 1 ]
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I gotta say all these years baking out of the Cake Bible I’ve never once used anything other than 2” high pans, with no problem!  Here’s a recent blog post where I baked the All-American Yellow Butter Cake in a 2 inch high pan, no resizing of the recipe and yet the cakes were two inches high anyway.  I use Magic Line aluminum cake pans and Magic Cake Strips.

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Posted: 28 December 2010 11:15 AM   [ Ignore ]   [ # 2 ]
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Okay, I went ahead and just bought the Wilton ones for now, as they’re 2/$11 and my budget is tiiiight. Buying those gave me the money left over to get a new tablecloth (Christmas clearance!) so I’m happy with them :D Eventually, I’ll probably “upgrade” to some older ones from a thrift store or something that are heavier and more straight-sided, but in the meantime I am putting a calculator on the kitchen counter!

Thanks everyone for your suggestions! I can’t wait to start baking (as soon as my danged oven gets fixed)

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Posted: 28 December 2010 11:57 PM   [ Ignore ]   [ # 3 ]
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missyjean, are those steel or aluminum? The only baker’s secret stuff I’ve ever bought was dark coated steel, and I’m trying very hard to stick with aluminum because I want to make sure that anything that goes wrong is me and not my equipment or ingredients, lol!

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Posted: 29 December 2010 09:57 PM   [ Ignore ]   [ # 4 ]
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Oooh, do they make copper baking pans? :D

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