Cake Pans

We all have our favorite type of cake. Some of us cannot resist a slice of Bundt cake. Others crave a piece of cheesecake. Of course, no one can turn down a wedge of chocolate cake. Make sure that your cake pan is right for the type of cake on your menu because, while love of cake may be universal, not all cake pans are created the same.

Product was successfully added to your shopping cart.

19 Item(s)

What are some tips and tricks for perfecting the art of baking cakes?

There are many types of cakes, but there are some tips and tricks for baking cakes that always apply, no matter what type of cake you are baking. When greasing your cake pan, try cutting a piece of waxed paper to match the diameter of the cake pan and insert it after greasing the cake pan. This will completely prevent the cake from sticking to the bottom of the pan and it will leave less clean up for you. If you are flouring the pan, try sprinkling it with a little dry cocoa or cake mix. This will put a tasty spin on tradition. Once your pan is greased, only fill the pan half or a third of the way full. This will prevent spillage. Once you’ve poured all the batter, give the pan a shake from side to side, making sure the outer edge of the cake is higher than the middle. When the cake bakes, the middle will catch up to the sides, ensuring a more even cake. When the cake is done cooking, don’t let it cool on top of the oven, set it aside, still in the pan, on a rack to cool.

What are springform pans mainly used for?

Springform pans are predominantly used to create cheesecake, though they can be used to create a wide variety of delicate confections. The pan comes in two pieces: a removable bottom and a round top that snaps closed during baking to provide support for delicate cakes and easily snaps open after baking so that it can be removed from the cake rather than the cake being removed from the pan. While cheesecake is the most common use for a springform pan, they can also be used to make tortes, flourless chocolate cakes and even frozen cakes. Even though these desserts may not seem delicate when you are about to take a bite, the contents of the batter make these treats initially very hard to work with. One of the most important things to remember when baking a cheesecake is to take your time. Let all ingredients reach room temperature before you start mixing them together and be sure not to over mix. Place a shallow pan of water underneath your cheesecake as it bakes to keep the oven moist and prevent the top of the cake from cracking. You’ll know the cake is done when it is solid except for the center of the cake (about one inch in diameter) which will jiggle when the cake is moved.

What are the benefits of a round cake pan?

A round cake pan is a staple in any chef’s kitchen. While most layered cakes use the round mold, some places use several layers of the round cakes to sculpt many other shapes. Once the cake layers are piled upon each other, the chef will take a knife and carve the cake as an artist would chisel a slab of marble. Sculpted cakes are typically held together by a firmer frosting called rolled fondant. The thicker, dough-like consistency gives the cake a smooth appearance and can be molded to fit the cake like a glove. Ideas for sculpted cakes are really only limited by the creator’s imagination and can be themes for sports, cars, animals or cartoon characters. The base for a sculpted cake can be up to eight or ten round cakes. When a cake is this tall, it is a good idea to insert several round dowels down the center of the cake to give it added stability. The rolled fondant will help quite a bit, but the dowels will prevent the smaller shifts that may happen while transporting a cake that large. Also, since sculpted cakes can take up to several days to make, it is a good idea to start with the large base in sections, that way they can be stored more easily in the refrigerator while the sections are awaiting their turn for decoration.

Where does Bundt cake get its name from?

Bundt cake originated in Germany and is known by many names including “Gugelhopf cake” and “Kugelhopf cake.” It is defined by its ubiquitous ring shape. Since it was originally brought to the U.S. a over a century ago, the designs of Bundt pans and recipes have become incredibly varied. From red velvet to marble, the flavors of Bundt cake are numerous. What can a baker do to make their cake stand out? The answer lies in the center of the cake. Since the cake is ring-shaped, the empty center allows the cake to become a centerpiece of sorts. Place an arrangement of flowers in the center or create a bouquet of ribbons. Use the space to create a unique flair all your own. Another addition to Bundt cakes is a nice thick layer of icing drizzled across the top. The flavors of icing can be as the flavors of cake. Choose a flavor to complement your cake and spread the icing around. If the center hole is small, you can even fill it with icing for an exceptionally sweet surprise when your customer’s cut into the first slice.