|
|
Post by dkcrooby on Mar 13, 2007 5:54:44 GMT -2
Hi,
Please tell me what brand makes good quality cake tins. The one's I have are not perfectly straight and when I try and follow Lindy Smith's instructions (Celebrate with a cake) of placing a cake board in the tin and then levelling the cake, mine end up skew. Is Invicta a good make?
Thanks,
Shianne
|
|
|
|
Post by rach on Mar 13, 2007 7:18:55 GMT -2
yes they are
|
|
|
|
Post by rach on Mar 13, 2007 7:20:03 GMT -2
how do you mean place board in the tin.......i have the book but havent noticed that
|
|
|
|
Post by dkcrooby on Mar 13, 2007 11:11:45 GMT -2
say you made an 8" cake. You place a 6" or 7" cake board inside the 8" tin. Place the cake it back inside the tin and then level off the cake with a knife, using the top edge of the tin as a guide. Really clever!
|
|
|
|
Post by rach on Mar 13, 2007 11:18:43 GMT -2
sorry to sound thick here..why do you have to put the board into the tin..if you want to level cant you just level the top of the cake with a knife with the tin as a guide..wot difference does the board make..confused now
|
|
|
|
Post by marjycat on Mar 13, 2007 11:23:04 GMT -2
I really like silverwood tins. I use my cake leveller which is a contraption with a 'cheese wire' stretched across it which has never let me down and means I can cut cakes evenly into layers. The only reason I can think of putting a board in the tin for is to raise the top up higher in case the tin is, say, 3" deep and the cake is only 2.1/2"?
|
|
|
|
Post by rach on Mar 13, 2007 16:25:34 GMT -2
yes I have the same cake leveler its great
|
|
|
|
Post by dkcrooby on Mar 13, 2007 18:38:29 GMT -2
That's right Marjorie, sorry, even when I was typing, I didn't think I was doing a good enough job explaining.
Where do you get your Silverwood tins from Marjorie, a local cake dec shop?
I've just looked up the leveller and it only cuts up to 10 inches. I'm going to need bigger than that - do they make them any bigger?
|
|
|
|
Post by rach on Mar 14, 2007 5:18:50 GMT -2
yep they do go up to a 12 inch
|
|
|
|
Post by dkcrooby on Mar 14, 2007 14:59:21 GMT -2
And I've been battling to cut mine straight all this time!!!
|
|
|
|
Post by rach on Mar 14, 2007 15:56:23 GMT -2
they do work well and are made by wilton
|
|
|
|
Post by marjycat on Mar 15, 2007 13:19:24 GMT -2
Surely you don't bake cakes higher than 10"? Remember you don't need to keep it stacked while you cut another layer. I hold the cake against me (with a piece of paper between me and it) and simply pull the cutter towards me.
Unfortunately my local shop shut to concentrate on their wedding stationery business, but I've bought mine from either John Lewis, Debenhams or internet - possibly Squires or Design-a-cake(?) DAC give BSG members a 10% discount.
|
|
|
|
Post by dkcrooby on Mar 15, 2007 15:14:00 GMT -2
I thought they were for 10" wide, not 10" high!
|
|
|
|
Post by rach on Mar 15, 2007 16:34:56 GMT -2
they are.......they are deep aswell so good for multiple torting
|
|
|
|
Post by marjycat on Mar 19, 2007 8:29:12 GMT -2
Sorry, I've haven't made anything bigger than 10" wide yet, though I do have a wedding cake order in the pipeline which will need a 12". I suppose if it's round then at least you could cut part-way with the wire and finish off with a knife? Square might work if you start at the corners. Must have a look at this before I get the order. This will be my first tiered cake. How long do you estimate to cover a 12",10", 8" and 6" with marzipan and sugarpaste on a 15" board?
|
|
