Round Baking Pan - Aluminum Pans for Home & Professional Baking (8x2 Inches)

These Parrish Magic Round Cake Pans are the most professional type pans I have used. My cakes come out light brown and well baked. There is never a worry that the cake will be iver or under done when you follow the instructions. I purchased these to make my daughter's birthday cake, and she was so pleased.The wash up is easy, I usually hand wash and dry.I have posted the birthday cake recipe. It is so good. Cannoli CakeTOTAL TIME: 1:45PREP: 1:00LEVEL: MODERATEYIELD: 12 SERVINGS (COST PER SERVING OF $1.13)SERVES: 12. From 12 TomatoesINGREDIENTSCake0.75 c. unsalted butter3 c. all-purpose flour1 tbsp. baking powder1 tsp. kosher salt1.50 c. granulated sugar6 large eggs1 tsp. almond extract1.50 c. half-and-half1 c. mini chocolate chips0.50 c. chopped shelled pistachios2 large cannoli shellsFrosting3.50 c. whole-milk ricotta2.50 tsp. orange zest2 tsp. lemon zest0.25 tsp. cinnamon0.25 tsp. kosher salt0.75 c. confectioners’ sugar0.75 c. heavy creamDIRECTIONSHeat oven to 350 degrees F. Coat two 8-inch round cake pans with butter, then dust with flour; shake out any excess.In a large bowl, whisk together the flour, baking powder, and salt.Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy. Beat in the eggs one at a time, then beat in the almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, alternating with the half-and-half, mixing just until combined; fold in 1/2 cup of the chocolate chips.Divide the batter between the prepared pans (about 3 1/2 cups each) and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cakes cool in pans for 5 minutes, then invert onto a wire rack to cool completely.While the cakes cool, make the frosting. Using an electric mixer, beat the ricotta in a large bowl until smooth. Beat in the zests, cinnamon, and salt. Mix in the confectioners' sugar until smooth. Add the heavy cream and, using the whisk attachment, beat on medium-high speed until thick and stiff, 3 to 4 minutes. Refrigerate until ready to use.Cut the cakes in half horizontally to create 4 layers. Arrange four 3-inch-wide strips of parchment or wax paper in a square around the edge of a serving plate (this will help keep the plate clean) and place 1 cake layer on the plate. Spread 1 cup frosting on top. Sandwich another layer of cake and repeat with the remaining layers, then frost the top and sides of the cake.Gently press the pistachios, cannoli shells, and remaining 1/2 cup chocolate chips onto the sides of the cake (use the parchment paper to help pat them on). Refrigerate until ready to serve (up to 2 days).Recommended. prisrob 03-26-15

I started out as a Wilton fan and have several pans by them. For an 8 inch cake, the Wilton Method instructor recommended we purchase the 8 by 3 inch pan. I did. My daughter dropped it a height of three feet and put a nice dent in the pan. I got a new one, she dropped it again and again a dent blossomed. I made do for some time and only purchased new pans when I decided I needed more heighth on my cakes. I purchased two Magic Line (Parrish) 8 by 2 inch pans. They have gotten a lot of use! In comparison to the Wilton pans, well first, I have to say the Magic Line are made in the USA. I like that. Wilton pans are made in China. The Magic Line pans are heavier and have passed my daughter's drop test. They have both hit the ground numerous times and have remained undented (which is a good thing since I plan on keeping my college-aged daughter!) I can't say there is a significant difference in the way they bake. Wilton performs equally well in the oven. I like the fact the Magic Line pans have the size stamped on the bottom. Wilton doesn't and I've had to actually measure the Wilton pans to see what size they are before baking. (I have round cake pans from 4-14 inches and it can be difficult to tell the 8 inch from the 9 inch without them being side by side.) I use the pans with  Wilton Small Bake Even Strips, Set of 2  and my cakes rise to the top of the pans and don't have a hump in the middle. This way I end up with a cake I don't have to level (although I usually do just a bit) and by the time I add filling and frosting they are between 4 and 5 inches in heighth. According to Wiltons baking guide found in  Wilton Tiered Cakes , each 8 by 2 inch pan will hold apx. 3 cups of batter. My daughter, who's always in a hurry these days, has used a standard cake mix and divided evenly between two pans and gets a cake that comes to the top of each pan with the aid of the bake even strips. I definitely recommend these pans above the Wilton brand.

I was very curious to try this pan, and have had the opportunity to bake a couple of different cakes in it. I am a long-time user and big fan of the NordicWare Commercial line of bakeware - I have several cake pans, muffin pans, cookie sheets, etc. from that line. I needed another of the 8" and decided it would be a good opportunity to try this line. This pan is heavy and sturdy - I love that about it. The NordicWare pans are lighter in weight (but I've never had issues with warping whatsoever). I had read these pans resulted in a cake with smaller domes, and less to trim off when layering. That part is accurate - the cakes in these pans hardly dome at all, if any. It was a visible difference from the NordicWare pan. But, and this is a big BUT - they take so much longer to bake than the NordicWare pans! The middle just doesn't bake/set as fast and I've found I have to extend my baking time with this pan by at least 5-8 minutes. That is A LOT. I guess if all my pans were from this line, it may not be as big a deal, but having the cake finish at different times depending on the brand is a major pain in the neck. It was an interesting experiment, for sure, but I am just not as impressed as most other reviewers.

These pans bake BEAUTIFUL and EVEN cakes! This is the only brand that I now use. They clean very easily and never disappoint.

I've always used cheaper, discount store type metal cake pans thinking there was no difference. I was wrong. I wanted to try a new cake recipe and these were the exact cake pans used and recommended by the baker. Since it was a 3-layer cake and a size I didn't have, I went ahead and purchased them. My cakes baked up beautifully. These pans provided even and consistent baking results. No heavy browning on the bottom and no crowning/doming and cracking on the top of the cake. I was very pleased. The only drawback is that these pans don't "nest" for more compact storage because the sides are 90°.