How To Use Fat Daddio's Cake Pans | Global Sugar Art 

Great tutorial.

I found this very interesting. I am a beginner baker and I am learning a lot from these tutorials. I do like fat daddy o's pans and didn't know to cook them at 325 instead of 350. Thanks for all the advise! I watched you put together a simple wedding cake and I made my parents 60th diamond anniversary wedding cake. It was perfect. Thanks for your help!

Yes, you must use grease and flour or Pan Grease or line the pans with silicone baking paper or parchment prior to baking.

I have just started baking again after 17 years break. ( home hobby ) Thank you for reminding me about the measuring the cake pans this technique with using the water worked for me way back when. It was good to get a reminder about this.

Thank you soooo much for this video. I just bought my first two Fat Daddio pans today (8 inch) and cannot wait to use them. What a great way to tell how much batter you need to fill the pan. Looking forward to more videos.

Fantastic demo, brief and super useful! Thank You!!

They are both very good pans. I find the Fat Daddio's to be a harder aluminum and to bake more evenly. The magic line square pans have very sharp corners which is nice, especially when icing with buttercream.

Once again fantastic,I love all your secrets of baking!

These are great pans! Make wonderful cakes!

Thank you for your demonstration here on the Fat Daddio's cake pans. What do you use on the insides of the pans for spray, grease or flour to make them come out of the pan so easily ?? And again thanks for your review here. 😊😊

oh i like how your cabinets were done

Do you have to reduce, both, temperature and time when using these anodized pans or is it just one or the other?

Very good video. Simple and doable. Thank you.

This is a difficult question to answer because I do not know how much "Mud Cake" rises. Typically you would fill these pans 1/2 to 2/3 full.

Thank you

Dear sir, thanks for sharing your tips.

Hi Chef Alan, these are some great pointers. Your videos are always so clear and well-organized, and for Fat Daddio pan owners this one's a must-view. I did have to laugh at the part where you showed "how simple" it was to determine how much batter you need by adding water to a pan and measuring it. It's true that works like a charm, but it doesn't solve my typical problem which is the flip side of that coin: not how much batter I need, but how much batter I'm making. Most recipes don't state "Makes [X] cups of batter." Thus, knowing how much your pan will hold isn't much help in determining how much to make -- i.e., will this recipe create the right amount, or should I double it, or make a recipe and a half? Etc. Just yesterday I took a gamble and doubled a recipe for a larger pan I was using. I got very lucky -- it filled, but didn't overflow, my 6-quart mixer bowl, and then it rose right over the lip of, but didn't actually overflow, my baking pan. It turned out to be just the right amount of batter, but it could have been a huge mess. It seems the only way to find out how much batter a recipe makes is to make the recipe twice, which in this case would have been a really expensive and time-consuming experiment. Can you recommend any way to read a recipe and deduce/calculate how much batter it will make? It seems to me a crucial step in planning cakes of unusual sizes or shapes, and Fat Daddios pans really tempt one to experiment with those:-)

Thank you so much for the video like always excellent! I have six 4x2-in pans wondering if I should put all six in the oven at the same time if so how many minutes? Or should I do three at a time and also how many minutes? I'll be baking at 350 degrees Fahrenheit thank you

Good morning Chef Allen thank you for your tips and talents Question can I use Fat Daddio’s cheese cake pan for regular chocolate , vanilla or box cake and also what temperature I have use in passed spring foam pan with grease paper but this one is no clip only hole in middle with plate Plz help me

Do I have to grease and flour the pans before filling in the batter? I will bake a cake now and I saw your video and I don't know what to do? Thanks in advance for your quick reply. Best regards from Germany!

love the fat daddio pans, I've had success with the rich fruit cakes.Now want to bake a perfect chocolate sponge in 10 x 3" pan. Do you have a nice fluffy recipe Please..

Hi Alan-Do you spray these pans with a cooking spray to keep cakes from sticking, even though the pans are sold as non-stick. I noticed in your tutorial you did not have to use parchment paper for your round cakes. I just purchased 16 Fat Daddio pans for all my different kinds of baking needs.

Any recommendations on making a pineapple upside down cake in a Fat Daddios a 9x13 pan? I’m worried the brown sugar will stick to the aluminum and ruin the pan.

Do we put non stick spray or oil and flour?

Hi. Thank you for sharing these tips. I have recently started using Fat Daddio’s cake pans and I am not happy with them at all as I have been facing different problems with them. One is that the outer sides surface never comes out smooth. It is always crumby which makes icing the cake very difficult. Another is that the outer sides brown much more than the top of the cake. A third problem is that the cake turns whitish on top, not giving a p,easing color. I was used to using non-stick pans from Prestige that bake cakes beautifully without any of the mentioned problems. The only reason that made me buy this company’s pans is because they have them in all the different sizes that I need. The other non-stick pans have the required sizes but in spring form which I wanted to avoid because I wouldn’t want to waste so much time lining the base and surroundings with parchment paper. How can I avoid the problems that I am facing with these Fat Daddio’s cake pans? Thank you.

I used these pans for the first time last night and I took your advice and baked my cakes on 325 instead of 350 which worked for my old pans. The cake was goey in the center. Does this rule only apply to people who have convection ovens? Because I do not.

Hi Alan, just wondering with the Mad Dadder tins, how much batter you would use in these, is this still the basic principle of the tutorial you just showed us. I am going to be using Mud Cake in these tin. Thanks Nadine Australia.

I’m finding it very difficult to order the pans , when I get on your site and Fat Daddios site there is no facility to order and pay for them. The reason I would like to use these pans is because of the straight sides and sharp corners. Most pans on sale have sloping sides which don’t do it for me . Also do you deliver to Ireland ?

Hi,thanks a lot for this sir,I am a Nigerian and I couldn't get the pan here...but only the locally made pan....any alternative???

Hi, Chef Tetreault, I purchased the Fat Daddio's Mad Dadder cake pans from GSA, and I'm not sure how much batter to use in each one. I have the 10", 8", and 6". Can I use the same guidelines that I would use with a regular pan? I'm a bit confused, please advise. Thanks

thanks for the review. i'm finding it difficult making a choice between fat daddio and magic line based on reviews i read online. can you tell me the differences as a pro. thanks in advance.

Hi Alan, Please I need the birthday cake and wedding cake recipe. Thanks Mirna

Do I still need to use parchment paper?

Hi Alan - I recently purchased a fat daddio 8in pan (we've finally got them here in Brisbane!) but upon first use when I flipped the cake out (shallow layers for rainbow cake, cake release + parchment) there were 4 shallow circular pockets In the base of the cake about 3in across. They were equidistant and exactly the same size. I've never seen this before. Any ideas?

Just discovered fatdidios pans .excellent - Can you tell me why rich fruit cakes split on the top. have tried 6 and 8" pans. adjusted temp, but still get a split top.

thank you ,ive just recieved some from firebox .com

Hi Allan, is there a particular reason why you prefer 2 inches over 3 inches pans?

What about the topsy turvy is it that same logic??

Are Fat Dadio pans thicker than Wilton?

VanTasTic