Re: Advice on baking a 16" round tier

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: I've never tried anything like that....just wonder of the heat from the pan might overbrown the bottom of the layer.

How about this...are you familiar with home canning?  The metal rings that are used with lids would work great for this.  Put four in a square and one in the middle of the rack and set the pan on these....no blocking of the heat currents would happen here.  You could also use small cans, like tuna cans, with the top and bottoms removed if you can't find canning rings.

: Looks like it's you and me foodguy! I think it would work just fine.  When I bake my 16" rounds I put a flower nail upside down in the middle of the batter--to help it bake more evenly.  Good luck!


: A friend of ours has asked me to bake her son's wedding cake. She will ice and decorate it. I haven't baked a 16" round cake in years, and after trying the pan in our new oven have discovered that there is a "lip" on the back of the oven rack that prevents the pan from setting evenly. If I invert a 12x18x1 sheet pan on the rack, and set the 16" on it, the sheet pan is the right height to lift the pan above the lip and the 16" fits well.

Does anyone have any opinions as to whether the cake would bake coorectly? I know some people set round pans on sheet pans to bake-this is sort of the reverse?

Ideas please?




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