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Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
  • Load image into Gallery viewer, Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray
Vendor
Wilton

Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray

4.3
Regular price
€39,00
Sale price
€39,00
Regular price
€64,00
Sold out
Unit price
per 
Save 39% (€25,00)
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  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • The innovative pans in this set are 3/4-inch thick, the perfect depth for a multilayered cake
  • Non-stick coating means easy release and cleanup
  • One batch of batter is enough to fill all five pans, and most ovens have the space to accommodate all five pans baking at once. Recipes included
  • Individual pan dimensions: 6 in dia. X .075 in. high (15.2 cm dia. X 1.9 cm high)
  • Dishwasher safe

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  • All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
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Customer Reviews

Too small, misleading pictureDo not waste your time with these. Rather than having a bottom like every other round cake pan in the universe, with clear edges so that you can stack it, these monstrosities (sp?) are rounded at the edges. And because they're small, it is nigh impossible to let the weight of the cake take the cakes cleanly out of the pan. And if that doesn't faze you, grab a ruler and see how big six inches really is. These pans are tiny, and the picture on the front of the box is very misleading - these pans are too shallow to create a layer as thick as the ones in the picture. You know how in advertisements they use mashed potatoes rather than actual ice cream, because it looks better that way? That's basically what they did here. I am positive that the cake in that picture was not made with these pans. Seriously, don't waste your time.1Five Stars Worked great for me the first time I used it 5I am a little disappointedthey are what they say they are, but they didnt mention that they rust up. up under the edge of pan, the water gets up in there so it will rust in there. mine did the first time i washed them. went to dry them with a hand towel about an hour of sitting, the rusty water ran out of the edges on to the floor. shocked and amazed. i have got to learn to shop local for certain items1Easier than Cutting a Cake Into Four Layers After BakingThese are nifty pans. They work as they're supposed to in that I find them more convenient than trying to cut a cake into narrow layers after baking. Below are my comments based on my experience.1. TemperatureDirections say to use the same oven temperature which your recipe calls for.For my first cake, I used a 15 oz cake mix that stated to use 350 degrees for regular pans and 325 degrees for dark or nonstick. I set the temperature for 325 degrees.2. Pan PreparationNon-stick pans are supposed to be easy-release. But my experience with other non-stick pans has been spotty. So, just in case, I used shortening on all four pans. Glad I did. Three of the cakes came out with no problem. The 4th, though, still needed just a little help with a non-stick spatula.3. Filling the PansI used one cup of batter for each pan, and gently pushed the batter into each corner. This seemed perfect, and the pans didn t overflow after raising.The 15 oz cake mix made enough for 4 layers. Given how extremely easy these pans are to clean, it was no big deal to make my first four full layers and then a little layer (3/4 cup) for extra at the end.4. Baking TimeI made 4 layers, and all 4 pans did fit into my oven at the same time. However, after reading on-line reviews where bakers complained that the 4 pans did not bake evenly, I decide to bake only 2 pans at a time. I baked two pans at 325 degrees for 18 minutes. Then baked the other two pans. (I only have one oven.)5. Finished Layer CakeThe only problem with my first try at a 4-layer cake using these pans is that each layer baked with a little bit of a dome in the middle. It wasn t too noticeable with only 2 layers, but when I stacked 4 layers, the doming in the middle was very noticeable. I used a thin layer of frosting in between each layer, though. A thicker frosting/filling between the cake layers allows you to thin the filling in the middle and naturally decrease the bulge of the dome.Or, you can just slice off a little bit of the dome on each layer. It s easier to do this after the cake is removed from the pan.The doming on my first 4-layer cake was easy to fix on subsequent cakes. A thicker filling helps keep the layers together when you slice the cake, anyway.But I took some teasing on my 1st cake using these pans. The attached photo shows why!Happy Reader4Super fun! This is the coolest little cake concept! First off, the pans are tiny, just be prepared, but by the time you stack all the layers, it works and you just need a sliver of cake. I started out with two white cake mixes in two seperate bowls and two colors, pastel green and pastel blue. I added a little food coloring to each bowl of batter, mixed and poured to fill 1/2 of the first pan. Next, added a few more drops and mixed again, and poured another pan. Repeated this again. With the left over batter, I made two regular sized cakes and stacked them, just for fun. 5but this pan set was the perfect size for a birthday cake to feed 8-10 peopleI had never made a layered cake before, but this pan set was the perfect size for a birthday cake to feed 8-10 people!5Meh.It s easy to clean but the sides of this pan lacks height. I can t imagine using these short pans to make a standard sheet cake. However, they were effective at making sponge cake, which I then rolled into a Swiss roll as noted in my picture.3Bit of a shift if you're used to larger pans!Great little pans. Just a word of advice... Do not attempt to use a regular amount of cake batter between these pans. Don't get all smarty pants like me and measure the entire batter and divide it by 5. It won't work. I should have known better, but hey, sometimes brain farts just happen. Basically, what I'm saying is, don't fill up the pans all the way to the top. I know to most bakers, novice and pro alike, that sounds like a "no, duh!" concept, but I figured I'd share my embarrassment to keep someone else from getting cake batter all over the bottom of their oven. Fill them maybe 1/3 of the way. There's a specific gram amount that works, but alas I can no longer remember it. It does come with a great little book of recipes that I didn't bother to look at since the cake I was making was not in the booklet... Read it. It will give you an idea on ratio of batter to pan. :)4Low-hassle way to make a standout cake!I used this set to make a rainbow layer smash cake for my son's first birthday. It turned out beautifully, and it was the perfect size -- big enough to have a nice impact for photos, but not ridiculously huge. I trimmed the domes off each layer using a a plastic knife (works better than a sharp kitchen knife!) and made a double recipe of frosting to ensure I had enough for in between the layers. The extra frosting will also help you smooth out any unevenness from the rounded edges of the pans. Stack your cooled layers with frosting in between and do a quick crumb coat to even out the sides, then pop it in the fridge to harden. Finish with your decorative layer of frosting once it's set. This set is a great way to make a statement cake without the hassle of baking layers in batches!5Use your head....So the one star reviews must be from the unfortunate percentage in the brain area of our population. They are small, but the cake will be taller... I knew my oven wouldn't need 15 minutes to cook these, so I watched them! What a concept! They were moist and yummy, and they cooked so fast I did a sixth layer. I made a rainbow, so guestimating the amounts is never easy, I had six very even layers and I lucked out. Listen to the instructions: just spray them with nonstick, I buttered and floured them, it was unnecessary and made them uneven so I had to torte (cut the tops), on the first five layers. the coating is good, they are small, if you have half a brain you can use these for a much easier to put together, layered cake. The tiny size made them a breeze to line up when icing the layers, I love it. I'm no regular baker either, maybe twice a year.5Easy to use, non stick, digital scale suggested!I had no problems using this. Pretty easy to turn them over and tap the bottoms to make the layers come away from the pans once cool. I used regular cooking spray, not even the floured kind.It was even easier to level the tops of each layer than with traditional cake pans as the pan itself makes a great guide, since they are so short. With a traditional pan, you'd have to turn the layer out and use the toothpick method or one of the wire cutters or something. This was so easy, use any long serrated knife in your kitchen.Definitely use a digital scale and weigh your cake ingredients as they go into your mixing bowl and then divided by 5 and put approximately that much in each pan. Allow yourself a little wiggle room for waste. For example, according to my measurements I should have gotten about 178 grams in each pan but deliberately only tried to put 175 into each pan. because inevitably something gets stuck to the mixing bowl or spatula or whatever., you're not getting EVERY gram out so give yourself a tiny bit of wiggle room.I almost ran out of frosting so I definitely should have doubled the recipe to accommodate the extra filling between layers as other reviewers suggested.Somewhere between 18 and 20 minutes at 300 to 325 at most. I would reduce the usual cooking temperature so that the cake doesn't rise too fast. This decreases the size of the dome and you won't have to cut as much away. I did that and it worked for me for a cake that was usually 350.After trimming I ended up with one cup (I know this because that is the size of the storage container that I put the waste in for use later, you can dry it out on the counter or in the cooling oven and then crumb it in your food processor to use it to decorate this, or another cake) full of cake trimming, so, not too much waste.I used a regular sized decorative paper straw right down the middle to keep all the layers from sliding. Bubble tea straws which usually work for most cakes but tin this case they are so big that I thought they would take too big of a scoop out of this cake.If you are too rushed to make your own cake recipe from scratch and you are going to use boxed mix, notice that in some of the pictures some people have really perfect looking cakes with a really tight crumb and other people have these kind of light puffy airy cakes that are harder to frost and also rise a lot and look sort of like a wide spongy cake? You can still cheat and use boxed mix, but make it stay flatter with a tighter moist crumb by using full-fat ingredients. If the recipe calls for water, use full fat milk or cream or even sour cream or yogurt. If it says 3 eggs, do two eggs and two yolks or just add an extra yolk. Use oil, not butter. Butter is 20% water. Coconut oil has a lovely neutral flavor for desserts. Personally, I add an egg yolk and use alcohol, usually half vodka and half either Amaretto or Kahlua and I always add a tablespoon of coffee powder to any chocolate cake, you won't taste the coffee, but it will add depth. I always use coconut oil. I find that just doing that will do the trick even with box mix if I make sure the baking temperature is a little low to minimize rise. I usually don't get to use full fat dairy products as someone in my household is dairy-free.This was really easy and I'm absolutely going to get the larger 8 inch version, so much simpler than previous methods of layer trimming!I also bought the 8in cardboard cake circles and there was room for some decorative items at the bottom. I also needed to be able to transport this cake and it is unusually tall - the only (affordable) cake carrier I could find that was tall enough to accommodate this cake for travel was the "Better Homes and Gardens Clear cake carrier" which I got for around $13 at wmt. The dimensions for that carrier were13.00L x 13.00 W x 9.72H Inches and it also had a cupcake layer so that you could carry two levels of cupcakes.Again, because of the unusual height of this cake, and because I can't be bothered to work too hard at this - I got the Wilton Decorate Smart 3-Piece Icing Comb Set on Amazon for under $5 (wait for sales). At 9" tall, these combs were the only ones I could find that were tall enough and wouldn't require me to try to match up lines using a shorter icing comb!Hope those tips help others!5The layers don t perfectly line up! I was excited to receive this product, as I m making a layered smash cake for my daughter s first birthday. However the sides of the pans are all tapered! Because they re not straight up and down, I have to cut off a large amount of excess cake around the circumference of each layer in order for them to all line up perfectly on top of each other. It s a lot of work and then the diameter of the entire cake is about 5.75 , which means my 6 cake board protrudes along the bottom and is difficult to cover with frosting. It s very annoying, considering this product is supposed to make it EASIER to create a layer cake, not harder. Overall, I regret having made this purchase and am considering buying something else. 1Awesome set for cakes, pizzas, and more!This set is awesome! Each pan is only 6" in diameter and less than 1" high, but despite their seemingly small size, it still produces plenty of cake (one box mix fills all five pans). This pan set is also great for other things in addition to cake. My kids have a great time making their own personal size pizzas using these pans. I have also used these to make small quiches. Great pan set! Highly recommend!5
Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray

Wilton 2105 0112 Easy Layers! 6 Inch (Set Of 5),Gray

4.3
Error You can't add more than 500 quantity.
Regular price
€39,00
Sale price
€39,00
Regular price
€64,00
Sold out
Unit price
per 
Save 39% (€25,00)