Fat Daddio’s Pans and Bakels Fondant: The Baker’s Guide to a Flawless Cake
Ask a few cake decorators what is in their kitchen, and you will hear the same names come up again and again. Two of them are Fat Daddio’s for baking and Bakels fondant for finishing. Get those two parts right and you are most of the way to a cake you are proud to put on the table. Whether you bake for birthdays, run a home cake business or are just getting started, here is why these products earn their place, and how to use them well. Why Bakers Love Fat Daddio’s Pans If you have ever pulled a cake from the oven only to find a domed top, a burnt edge or a lopsided layer, you know the problem is often the tin and not the recipe. This is where Fat Daddio’s pans make a difference. They are made from anodised aluminium, which spreads heat quickly and evenly. That means your sponge bakes at the same rate from the edge to the centre. You get flatter tops, less trimming and fewer wasted offcuts. The straight sides and sharp corners also make stacking and icing much easier, especially...