The Cake Pans

The Cake Pans

  WHEN I FIRST BEGAN this article, I found myself turning to the same six pans I already had in my kitchen: an 8-inch square pan, a 9-inch round pan, a 9-inch loaf pan, a 12-cup Bundt pan, a springform pan, and an angel food cake pan. If you are in the market for a new pan, here are some shopping tips to help you buy one that will serve you best.

The Cake Pans

8-inch Square Pan:

  Nonstick is nice, but any aluminum baking pan, well greased, will do for these recipes. Don’t be tempted to use a Pyrex or ceramic baking dish, which is not as effective for browning cakes and baking them through evenly.

9-inch Round Pan: 

  When I started to bake upside-down cakes for this book, I got nervous about fruit and caramel sticking to the bottom of my aluminum pan. So I went out and bought a Williams-Sonoma Goldtouch™ nonstick round cake pan with 2-inch sides. Every upside-down cake I baked in it released effortlessly. Nonstick baking pans with dark surfaces tend to overbrown cakes. Not this onethe golden surface browned them to perfection.

9-inch Loaf Pan:

   Again, nonstick is not essential, since running a paring knife around the edges of a well-greased pan is enough to release a cake cleanly. I use an old Baker’s Secret® pan that I bought when I made my first banana bread, and it still works fine.

12-cup Bundt Pan:

   After upside-down cakes, Bundt cakes are the most likely to stick to a pan. If you need a new one, definitely buy a Bundt pan with a nonstick surface. Avoid intricate novelty shapes with nooks and crannies that love to trap cake batter.

Springform Pan:

   A springform pan with springrelease sides is essential for making cakes that shouldn’t be inverted. These include crumb cakes, which would lose all their crumbs if turned upside down. Look for a pan without a lip around the bottom edge, which can get in the way of releasing and slicing the cake.

Other recipes Candy : Here

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