Rise and shine: 4 pan shapes to ensure perfect cakes
What makes a great cake pan? According to America’s Test Kitchen, look for a pan at least 2-inches deep. If your pan is warped or worn out, toss it. And straight sides, not angled ones, make better cakes, the pros say.
For cakes, the pros at the Test Kitchen prefer a pan with a lighter finish, though if you’re using it for things like cinnamon rolls or pizza, go for the darker finish. And for a Bundt cake? All chefs know the nightmare of trying to pry a cake out of an old pan that’s lost its non-stick coating.
Our advice? Save yourself the tears and pick up a new one in a classic shape. Here are four dessert lovers will cheer for.
The layer cake
A great baker knows the key to success is even browning and baking–and a cake that won’t stick. This commercial-grade aluminized steel number ensure that will happen. Choose from 2- to 18-inch round pans. Fat Daddio’s round cake pans, $22.95-$49.90, surlatable.com
Bundt, the Nordic name for a sculpted German coffee cake, and, with this style, the cake slips right out of the pan, thanks to a durable nonstick finish. Another perk: It’s dishwasher safe. Nordic Ware Original Bundt pan, $50, jcpenney.com
Flat is good
Wilton is a name that sounds familiar to cake bakers. It’s a company known as much for its sturdy traditional pans as the necessities you’ll need to sketch that outline of a bunny on a cake. Start with a sturdy rectangular pan, and go from there. Wilton Celebrate It covered 9-by-13 cake pan, $9.99, michaels.com
A shapely creation
You might only use this bunny pan once a year, but it’s sturdy so it will last for many holidays to come. And the nonstick finish ensures that rabbit will slip right out. It might be so popular, the rabbit will do what rabbits do: multiply. Nordic Ware Easter Bunny 3-D cake pan, $19.95, hsn.com