Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44468, member: 2340"] BTW, Parrish Magic Pan has a cult like following among event cake bakers. Specifically their square pans. The brownie I baked was in a Parrish. We covet Parrish because that light uncoated metal does not over brown the cake. Among professional pastry chefs Parrish loose bottom pans are the go to pan. I really kick myself for not buying the loose bottom line when I had the chance about eight years ago. The restaurant supply store near me carry both lines. And then they closed that store. The restaurant supply store where I live now stopped stocking Parrish Magic Line when the new owner took over. But the old owner didn’t carry the loose bottom line. Despite the cult following, the company does not sell online, it’s only available through specialty shops and restaurants supply stores. Shipping is always really expensive when you do find it online. It’s a pain in the rear to locate these pans, but worth it if you bake a lot of cakes. when a cake is sliced and plated you should not see any brown crust lines between the icing and the cake. You want pure clean edge of cake next to a thin layer of icing. [ATTACH type="full"]3752[/ATTACH] [/QUOTE]