I saw a reference to a $1 version of directions, but it was not absolutely sure to be legitimate, so I am not posting it here. There were many references to 2105-2989, a model number still for sale of a very old pan. Is that the same pan you need directions for?
Some sites set off a virus warning on my anti-virus so you should be careful in searching yourself.
Is this a photo of the pan?
(Use Comment menu to respond, please.) https://www.amazon.in/Super-Mario-Bros-W...I saw a reference to a $1 version of directions, but it was not absolutely sure to be legitimate, so I am not posting it here. There were many references to 2105-2989, a model number still for sale of a very old pan. Is that the same pan you need directions for?
Some sites set off a virus warning on my anti-virus so you should be careful in searching yourself.
Is this a photo of the pan?
(Use Comment menu to respond, please.)
https://www.amazon.in/Super-Mario-Bros-Wilton-2105-2989/dp/B01MXUECVN
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Create filled cakes with incredible flavor combinations using these convenient non stick pans You ll serve delicious filling with pretty heart shape in every bite The patented...
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These Wilton stand up cakes generally take one box of cake mix. The recipes I eyed seem to call for between six and seven cups of batter, however. Here is a link to a Wilton Garfield recipe (which may disagree with the batter amount I mentioned because of the physical look you are seeking). The pans seem to be of the late 70's vintage.
slice-heaven-com will download the original instructions for a fee. You might be able to wing it without them, knowing that Wilton recommends filling large, deep pans only half deep. Fill it with water first, then pour water into a large measuring vessel to gauge how many cups of cake batter you will need at that depth. The average cake mix makes about 4 cups batter, but they vary. You could always just prepare 2 boxes and reserve any excess for another use. As for baking, this pan will probably take a little bit longer than a 9 by 13 by 1-1/2 at 350 F. Maybe you could add 15 minutes and check on it. Do not open the oven if it is clearly not done.
I am not familiar with Wilton pans, but as a former professional baker, the main reason for cakes sinking, after baking, is under or insufficient baking. The structure of the cake, which is aerated by the baking powder releasing carbon dioxide to "push it up" or by the inclusion of air during the mixing process, (as in egg sponges or madeira cakes,) needs to be fully set to ensure it stays put as the cake cools. If the structure is not fully baked, as the cake cools the raising agents dissipate and the cake collapses.
Collapsing during baking is caused by fundamentally different reasons, usually as a result of unbalanced recipes.
Dear Dennis,
I found a site for you to look at to get cake decorating directions for Wilton TMNT's cake pan.
Go to: slice-heaven.com
and in the search box, type: teenage mutant ninja turtles
then look over and choose your option.
I found other sites but none as cheap or easy.
I saw a reference to a $1 version of directions, but it was not absolutely sure to be legitimate, so I am not posting it here. There were many references to 2105-2989, a model number still for sale of a very old pan. Is that the same pan you need directions for?
Some sites set off a virus warning on my anti-virus so you should be careful in searching yourself.
Is this a photo of the pan?
(Use Comment menu to respond, please.)
https://www.amazon.in/Super-Mario-Bros-W...
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