Many people ask how to use the pan as they are photographed upside down to show how the cake would look like after it is baked in these pans. The "foot" attached to it keeps it stable and flat while baking. You may place the pans on a metal sheet tray before putting in the oven. The gap between the foot and the pan keeps the shorter side of the cake from over baking.

Wash the pans thoroughly with soap and water before use.

Use pan spray around the sides and the bottom of the pan to prevent the cake from sticking. You may follow the recipe of the cake batter you are using and fill the pans until you reach no more than halfway of the shortest side to prevent the batter from over flowing while baking.

Bake the cake as directed by your recipe. You may use a 2" heating core on the center of the bigger pans such as the 10" and 12" diameter for even baking.

The cakes may bake 20 to 30 minutes longer than usual. This is normal. To test if the cake batter is completely cooked, touch the center of the cake and to see if it springs back. If it does, you cake is completely done.

Cool the cake on a rack for 15 to 20 minutes. Wrap the cake with cling wrap film and refrigerate overnight before use.

Once the cake is completely cooled, take the cake from the pan and cut the domed top.

Turn the cake upside down and cut in half or thirds depending on how you want to fill the cakes.

Pipe filling of your choice and stack the cakes making sure that the slanted part is on the top.

Ice with butter cream and smooth. Let the cake and butter cream set overnight to let the cake settle. Smooth the icing even more if you see cracks the following day.

Insert support dowels and mark to the height where the dowels are supposed to be trimmed.

Stack the cakes just as you would a regular round or square cake, making sure that the slant alternates. There is NO NEED to carve the top. This will not help support your cake and is purely for aesthetic purposes only.

Place the cake on the dowels. You may use royal icing or chocolate to secure the cake on each tier. You may also wrap each cake with fondant before stacking and decorate as desired.

For questions on the general directions, you may email us at or call us at 818.552.2460.