Joined: Jul 11, 2007
Posts: 240
Location: Colorado Springs, CO
Birthday: Mar 08
Posted:
Wed May 28, 2008 9:20 am
Thank you PF for your stubborness (hehe) to show us the difference! I appreciate it! -- but then I am a stubborn person too and we get things done no matter what or how long it takes! Thanks again!
amysue99 Frequent Member
Joined: Nov 13, 2006
Posts: 350
Location: Tuddern, Germany
Birthday: Nov 27
Posted:
Wed May 28, 2008 9:44 am
I have a couple of magic line pans and LOVE THEM!! The corners and edges always come out perfectly. I use amplified mixes and bake at 325. The finish is always a perfect, light shade and the tops are usually perfectly flat. I'm going to slowly start replacing all of my Wilton pans with ML pans.
I appreciate the comparrison - I've been eyeing the FD pans - I love the name!
justsweet Forum Fanatic
Joined: May 26, 2005
Posts: 1494
Location: Sunny California
#1 did you bake each cake separately- to give each pan a good comparison.
FD baked at 325
ML bake at 325 to 350 (325 gives less of a dome cake)
#2 - do you oven temp. to make sure the oven is baking a temperature. Some ovens can be off and due to the difference in material it can make a difference.
Just asking because I have FD, love them. I bake them at 325. Cakes come out easy for me and I have very little crumbs.
I also have a ML (which like too) which I bake at 325 to preventing dome of my cakes. Cakes come out good, very little crumbs.
I need to buy a few more pans and for my I will be purchasing FD.
Again thank you for posting your opinion.
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Wed May 28, 2008 10:07 am
JustSweet: Thank you for the questions.
I have baked 4 different scratch recipes in the pans. The first at 350. ML was fine, FD crumbled. I never posted those results, because I wanted to give it another try.
I baked again, 340. That is the post that was deleted by CC. The ML was level, sharp corners. FD did well, but crowned, and I'd have to give ML slightly higher marks. I baked again at 320, FD did well, but again, ML had fewer crumbs and sharper corners.
At this point, I had contact with FD's owners, who suggested going down to 300, even 275. The results from the 300 test are page 1 of this thread. I'm currently baking a mix cake, just to give a comparison.
Thanks for sharing your experience with FD. I hope all CC members can find the pans that work best for them -- my intention all along!
As for me, honestly, my scratch recipes seem to work better in ML.
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Wed May 28, 2008 10:21 am
Oh, yes, and I double-checked the oven temp with a thermometer.
Thanks for the info! I personally like to be a well informed consumer, and don't have the time (all these little people running around) to test every product that I'm in the market for! You've made my life much simpler!
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Wed May 28, 2008 11:14 am
Thanks Janebrophy.
Ok, thanks for everyone's patience: here are the results of an oil-based MIX (DH white), baked at 275:
ML did well, and I think so did FD. There were hardly any crumbs on either. And here is where Greg Skipper (FD owner) and I agree: with a mix, the FD took 5 minutes less at 275. Do note though, this was the only time (mix, 275) that this was true.
Conclusion: Bake at low temps (275, 300) for FD with a MIX. For butter-based scratch, I would strongly suggest ML.
So, for me, ML is the best choice....but choose and compare for yourself.
Edited to add: FD on left, ML on right
Bake Test 275 001.JPG
Description:
Filesize:
11.38 KB
Viewed:
282 Time(s)
Mike1394 Forum Addict
Joined: Feb 20, 2008
Posts: 942
Location: Michigan
Posted:
Wed May 28, 2008 1:33 pm
That's a good looking cake. At 275 what was the overall baking time?
Thanks,
Mike
Mike1394 Forum Addict
Joined: Feb 20, 2008
Posts: 942
Location: Michigan
Posted:
Wed May 28, 2008 2:08 pm
Here's another Q for ya, or anyone. Have you ever tried baking in a water bath? You know like you would do for a custard. My kitchen won't be operable till the weekend sometime. I'll give it a shot then if no body has tried it before.
Mike
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Wed May 28, 2008 2:15 pm
Hi Mike -- for 6" square (2" pan, filled half way) the FD took 54 minutes at 275. THe ML took 59 minutes (white cakes, mix).
When I did the scratch cake at 340, ML took 38 minutes. FD took 42. That was a chocolate fudge, scratch.
Here's the scratch cakes at 340: (FD left, ML right).
As for the water bath, no, I've never done that, but I've heard of them. I'd love to know how it works out if you do it!
Oh, and I read Greg's post in the "old" forum. Yes, I agree that FD is shorter then ML at 275 -- sure -- but since you are baking a lot longer anyway? Nearly an hour for a 6" cake?
Do note at all other temps ML was faster, or the same as FD.
Edited to add last 4 sentences.
Cake Pans 004.JPG
Description:
Filesize:
25.06 KB
Viewed:
1 Time(s)
Mike1394 Forum Addict
Joined: Feb 20, 2008
Posts: 942
Location: Michigan
Posted:
Wed May 28, 2008 3:15 pm
Thanks. If I'm up & running this weekend I'll try the WB. I'm almost thinking that the center, and the outside should be about the same doneness. It all depends on if I feel like drywalling, or not. LOLOL
Mike
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Thu May 29, 2008 6:42 am
OK Mike -- good luck with your whole project!
Petit-four Frequent Member
Joined: Feb 21, 2008
Posts: 445
Location: upstate NY
Birthday: Mar 20
Posted:
Thu May 29, 2008 7:05 am
I'd like to clarify something about baking times:
Greg Skipper wrote: "However, if a baker can save several minutes off their bake time AND bake at a lower temperature, that translates into substantial dollars in your pocket and creates greater profitability for each person."
I saw Greg was browsing the forum, and sent him a PM, and would like to share a little with you:
"Hi Greg --
Yes, Petit-four again. ....when I called you this afternoon, what I meant was yes, FD did bake faster at 275 (and at 275 only) than ML -- but the entire baking time was much, much longer. From 38 minutes to 55. As you know, that's not helping out with the savings in electricity at all. ..."
I also wanted to share with CC members, that Greg Skipper told me that the majority of his testing was done with mixes, and that he himself tested the pans using mixes. He also mentioned that his pans are used in commercial baking; as CC members know, most commercial, large-production baking uses vegetable oils and hydrogenated fats.
I stand by my conclusion that FD pans are a possible good choice, but don't work as well for CC members who use traditional butter-based scratch recipes. Greg himself indicated that FD pans require the use of that pan only, due to the lower temps.
I hope this information can assist CC members who are looking for square pans. I regret Heath and Jackie have still not restored my original post.
Last edited by Petit-four on Thu May 29, 2008 9:58 am; edited 2 times in total
gingerkitten79 Frequent Member
Joined: Jun 29, 2006
Posts: 231
Location: Melbourne OZ
Birthday: Jul 19
Posted:
Thu May 29, 2008 7:05 am
I know this ight sound stupid and dont shoot me down for saying it but doesnt anyone line their tins with baking paper anymore? I could bake in a saucepan (and have in my swiss diamond) and as long as i have lined the vessel i get sharp perfect edges every time.
It also makes it incredibly easy to get cakes out of the tins.
As we cant get either tin on Oz i am not going to enter into any discussion on the pans but i just thought people might like to think of that as an option.
couturiere Forum Addict
Joined: Jul 26, 2004
Posts: 508
Location: N TX
Posted:
Thu May 29, 2008 7:10 am
gingerkitten79 wrote:
I know this ight sound stupid and dont shoot me down for saying it but doesnt anyone line their tins with baking paper anymore? I could bake in a saucepan (and have in my swiss diamond) and as long as i have lined the vessel i get sharp perfect edges every time.
It also makes it incredibly easy to get cakes out of the tins.
As we cant get either tin on Oz i am not going to enter into any discussion on the pans but i just thought people might like to think of that as an option.
Thank you for pointing this out. Yes, I use parchment paper for all my baking. My cakes always come out of the pan smooth. I use both ML and FD with great results.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
