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Wilton Decorator Preferred 10-Inch Heart Shaped Cake Pan
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- 10-inch Decorator Preferred heart pan; 2 inches deep
- Thick aluminum offers even heat distribution, long-lasting durability, and effortless cleanup; heating core recommended
- Wide rim for easy transport and cake release
- Best washed by hand
- Part of Wilton's most popular bakeware line; lifetime warranty
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|Color||Multi||8" Heart Pan||alum||Red||Silver||Silver|
|Material Type||aluminum||non-stick coating metal||Aluminum||Steel||Aluminum||Aluminum|
Wilton's most popular bakeware, built with the most features to help decorators bake their best. Ultimate heart cake is beautiful for showers, weddings and more!
Sturdy, roomy, and exceptionally well defined, Wilton's Decorator Preferred heart pan offers bakers both a sweetly romantic shape and top-quality performance. The 10-inch sizing is perfect for family desserts or small birthday cakes and features a classic, cheerfully rounded shape framed by deep 2-inch sides. Crafted of extra-thick aluminum in a light gray hue, the pan heats evenly to produce a moist, lightly browned dessert that's ready for any artistic adornment from butter-cream frosting to confectionary flowers to a special calligraphy message. The wide, flat rim is handy for keeping a secure hold on the pan while transporting or flipping. Easy to clean by hand washing, this fun pan is sure to stay in high rotation in the kitchen. One important baking note: Wilson recommends using a heating core, sold separately, to obtain best results. A member of Wilton's popular Decorator Preferred bakeware line, the heart pan comes with the assurance of a lifetime warranty. --Kara Karll
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Now, the Wilton website recommends 2 cups of batter, 350 degrees temperature, 30-35 minutes bake time. But I was still concerned about two things mostly: 1) quantity - because I didn't know what actual the capacity was, and 2) temperature - because I usually use non-stick bakeware which is thicker. First thing I did was to measure the capacity by adding water. It took around 4 cups of water and I realized that two cups of batter would be just fine.
But I was still concerned that the batter might spill over or something. So I did a bake-test. I baked a Ghirardelli brownie-cake, for which I use: 1 cup of brownie mix, 1 egg, 1/4 cup oil, and 2 tablespoon water. All this makes a little over 1 cup of batter. I cooked it at 325 degrees for 30 minutes. And it came out perfect. I realized I could easily have used the whole packet of brownie mix and increased the temperature to 350. In short, I felt comfortable with Wilton's directions.
I am planning to bake a Pillsbury strawberry cake for our anniversary. That is a bit lighter than the Ghirardelli mix I used today - Ghirardelli mix is 18ox and Pillsbury cake mix is 15.25 oz. I plan to follow the directions on the box, except that I will reduce water to 3/4 of a cup instead of a full cup (to make it dense). I will just use 2 cups of the batter. And I'll cook it at 350 for 30 minutes.
Hope that helps. Good luck! :)