What’s the best way to transfer a cake from the baking pan to the plate?

Question by VeggieTart — Praise Seitan!: What’s the best way to transfer a cake from the baking pan to the plate?
When I bake a cake, I let it cool in the pan in which I baked it and then try to put it on a plate. I always oil the pan. However, sometimes, the cake will break up as I’m trying to transfer from cake to plate. Does anyone have any tricks that will prevent this from happening? I don’t bake cakes much, but when I do, I’d like to prevent such mishaps.

Thanks!
jay, do you mean a springform pan?

Best answer:

Answer by jay
well best thing to do is get a pan where its like a flat plate and there’s a band around it that u can take off. after baking u can just take the band off and use the bottom of the baking pan as a plate but u want to transfer, put a plate of top of it and flip it upside down and then use a another plate and flip it rightside up.

Give your answer to this question below!

Find the Best Cake Recipes and Surprise Your Family

Do you want to give a surprise to your family and friends? If you have a birthday or an anniversary in your family within a few days then you can plan one of the most special gifts for these occasions.

Have you ever thought of baking a cake and presenting it on a birthday party or anniversary? You need to learn the best cake recipes so that you can make one of the best tastes possible. First of all you need to decide what kind of cake you want to bake.

There are flavors like chocolate, strawberry, fresh fruits, cheese cake and so on. If you want to learn how to bake a cake you need to make sure that you follow the steps very well. There are usually two types of cakes one with butter and the other one without butter.

Other than this, you can even make cake with eggs as well as without eggs. The eggs are usually the leavening agents. First of all to have homemade cakes you need to have all the ingredients in right measurement.

For this you will need measuring cups. The measuring cups for the dry and the liquid ingredients are usually different from one another. You can use the measuring spoons for both the dry as well as liquid ingredients.

The next thing that you will need for the best cake recipes are the pans for baking the cake. The pans can either be made of glass or even of metal. If you are using a glass utensil the always make sure that you reduce the temperature by at least 25 degrees.

You must start checking the cake 5 minutes before the time elapses. If you want to learn how to bake a cake then you must be sure about the temperature as well as time. Cake fillings are also an important part of baking cakes.

The filling must remain intact in the cake. You can provide confectioner’s sugar in each layer to make the filling taste good. Other than the filling you also need to learn how to decorate a cake. This is one of the toughest parts of baking the cake.

If the decorations are not attractive then the look of the cake will be destroyed. You can decorate the cake with flowers or even by writing a beautiful message on it.

To bake a chocolate cake you will require half cup superfine sugar and self raising flour, 2 spoons of cocoa and a pinch of salt one fourth cup melted butter and half cup milk, one egg and a little vanilla. You can bake this within 35 to 40 minutes at 350 degrees temperature. Preheating the oven is required for this.

The Best Cake Designs and Recipes

Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs.

Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of the cake recipes below and enjoy step-by-step guidance for the preparation process.

Your loved ones will appreciate these divine, dazzling and elegant cakes.

DEVIL’S FOOD CAKE – COUNTRY LIVING HOLIDAYS

Ingredients

1/4 c. Butter or margarine, softened

1 1/2 c. Sugar

1/4 Tsp. Salt

1 Tbs. Vanilla

3/4 c. Unsweetened cocoa

3 1/2 c. Unsifted cake flour

2 Tsp. Baking soda

2 1/2 c. Water

4 Egg whites, at room temp.

Cocoa frosting

Chocolate glaze

Confectioners’ sugar and -unsweetened cocoa (opt. for checkerboard decoration)

Directions

1. Heat oven to 350′F. Generously grease and flour three 9-inch round

cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C

sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top

of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.

Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans. Bake until centers spring

back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool

completely.

7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin

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smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with

a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until

glaze is firm.

10. Decorate top with cocoa and confectioners’ sugar checkerboard just

before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners’ sugar over cake. Remove strips.

Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners’ sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners’ sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes.  Scanned and fixed by Di Pahl.

CRANBERRY AND WHITE CHOCOLATE CHEESECAKE

Ingredients

CAKE 4 oz. White chocolate, chopped

2 pkg. 8-oz cream cheese

3/4 c. Sugar

3 Eggs

2 Tsp. Vanilla

pinch Salt

3 c. Sour cream

CRUST: 1 c. Graham cracker crumbs

2 Tbs. Butter, melted

2 oz. White chocolate, chopped

GLAZE: 2 c. Cranberries

1/3 c. Sugar

1 Tsp. Cornstarch

Grated white chocolate for Garnish if desired

Directions

Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.

HOME COOKING: Cracker Barrel Restaurant’s Best Recipes You Can Do At Home – Cracker Barrel Chicken & Dumplings Full Meal Recipe with Chocolate Cake

At CRACKER BARREL OLD COUNTRY STORE RESTAURANT, their Lunch & Dinner menus offer homestyle country cooking with quality ingredients prepared from scratch throughout the day.

You’ll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you’ll like. And of course, you’ll still find old favorites like Meatloaf, Chicken n’ Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.

Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n’ Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).

 

>>> And now here is their most popular meal of all – Cracker Barrel Chicken & Dumplings Full Meal Recipe:

 

 –Cracker Barrel Chicken & Dumplings–

> Chicken and Broth:

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

 

> Dumplings:

 2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

 

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

 

–Cracker Barrel Country Cornbread Dressing–

2/3 cup chopped onion

2 cups chopped celery

2 quarts of day old, grated cornbread

1 quart of day old, grated biscuits

1/4 cup dried parsley flakes

2 tsp poultry seasoning

2 tsp ground sage

1 tsp coarse ground pepper

4 ounces margarine

1 quart (32 ounces) plus 1 (14 ounce) can chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).

Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.

 

–Cracker Barrel Buttermilk Biscuits–

8 servings…

2 c Bisquick

2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9? round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1? thick, 3? round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.

 

–Cracker Barrel Double Chocolate Fudge Coca-Cola Cake–

 4 servings…

2 cups all-purpose flour

2 cups granulated sugar

3 tablespoons cocoa

1 cup butter or margarine

1/2 cup buttermilk

1 cup Coca-Cola

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

> Frosting:

1/2 cup butter or margarine

3 tablespoons cocoa

6 tablespoons Coca-Cola

1 box confectioners’ sugar

1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

It’s served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.

Cracker Barrel Old Country Store Facts:

- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.

- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That’s a stack of pancakes 32 miles high.

- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today’s country superstars performing classic country songs.

- August 2009 – For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the “Best Family Dining Chain.” The Consumers’ Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation’s largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.

Learn how to make the best chocolate cake ever

For more info go to: http://laurensfacebook.com

Let me give you a bit of background, About 15 years ago I owned a large Bakery called “Slice of Heaven”, specializing in real “Homemade” cakes. We sold our cakes to cafes, coffee shops and lunch shops in a 20 mile radius from the bakery and turned down a lot of new business because we couldn’t handle it.

Being a Chocolate Cake enthusiast, I was always on the look out for the “perfect commercial recipe” i.e. yummy ! dark ! and EASY TO PRODUCE.

There are plenty of “yummy” chocolate cakes around, but have you seen what goes into them ??. Apart from costing a fortune to make, they all involve a lot of time and effort to produce, heaps of chocolate, lots of eggs, [separated no doubt] and a ton of butter, which had to be creamed, etc. etc. etc.

For more info go to: http://laurensfacebook.com

>To do all that commercially took too long… ended up being far to expensive and, more often than not, were not especially great tasting anyway.

I tried 26 recipes trying to find that elusive GREAT Chocolate Cake. It was all doom and gloom !!

Then, about a year after I started looking for “That Recipe” we were on holiday…lazing about…and I decided to jot down a few notes, based on my experience with cakes and producing easy “yummy” recipes………I produced my own recipe for what I now call, “Black Midnight Cake”. It took the next month playing with the mixture, [and getting fatter, trying it !!], before the final Cake was acceptable.

* Five (5) Minutes to prepare.
* Yummy !! Oh My……Is it Yummy !!.
* So Dark….I Called it ” Black Midnight Cake”.
* Extremely Moist. (Always leave it overnight….minimum).
* The longer you leave it the more moist it becomes.
* Very Economical to make.
* So good….serve it for desert with a chocolate sauce.

For more info go to: http://laurensfacebook.com

To learn more about making the best chocolate cake ever or buy the ebook with lots of tips click on one of the links above.

Where To Hunt For The Best Birthday Cake Recipes

The kids always cherish their birthday cake. They not only like it to be pretty & attractive, it also has to yummy. We all look for the best of designs and taste for our kids and so shop the cake from the best place possible. Preparing cake at home can be good option. And the best part is that this does not call for long & tedious cooking classes. You can search for good cake recipes. Given here are a few places to check out.

The first and foremost place is internet. The World Wide Web is the ultimate hub of knowledge shared among people of over 160 countries. You can download any recipe. If you have not planned which cake to make, they would also help you select which one to make and then tell you how to do it. Another good resource to fetch a unique and memorable birthday cake recipes would be library or a bookshop. Many good chefs across the globe have written books to help you serve your family the best taste ever. They come as complete packages or some quick handbooks as well. Investing in such a book or borrowing one from the library would be a great idea. These books also give you tips to cook faster & better.

In case your child likes the cake made by some family, try seeking help from them. Learning a recipe from some one known or some one in the family is indeed worth if that makes your child happy on his birthday. The grandparents are the best people to get help in this regard as they can teach you a lot from their long experience in cooking. If you plan well in advance, you can actually attend some cooking classes and make a perfect cake for child’s birthday. This way you can make a trial cake at the class and make a perfect one at home.

However, you must try making the cake once before the final day. This would help you know the weaknesses and flaws and you can overcome those in the second trial. If you do not want to disclose the surprise, do the cooking when no one is at home or elope to a friend’s place to do the cooking. Now given here are some tips to make the attempt worthwhile. Chocolate cake is a choice for many people. So if you are not sure of your cooking skills, that is, the best flavor to bank. Then you must top it with gems, glazed fruits, nuts, flavored sauces, mint balls, chocolate chips, etc. They really add to the flavor. Always try simple shapes like square, rectangle, circle, etc. for the initials. They are simpler to make and be decorated.

Birthday cake recipes are quite fun & easy to try. But they can become tedious if you do not have the right things to cook. So along with the recipe, you must check what all materials it needs to be cooked and buy it along with the ingredients.

What is the best butter or margarine you can use for baking cake and/or cookies?

Question by marvelicious: What is the best butter or margarine you can use for baking cake and/or cookies?
i loving baking cake and cookies but i notice the type of butter or the margarine i purchase tends to mess up the whole recipe… so can anyone recommend 2 or 3 brands that i can use. thanks
i really need the name of a butter brand product to use. I’ve tried a few butter products but i have not found one that actually works. thanks so far for the imput !!!!

Best answer:

Answer by ann b
Stork either in a block for pastry or soft for cakes. Tesco and Asda also do their own baking margarine too.

Add your own answer in the comments!

The Best Chocolate Cake EVER

Ok so I might be blowing my trumpet a little too hard here but, you know what this recipe has produced the best cake for me time and time again.  It has the best chocolate icing topping, crisp and rich and a fluffy sponge with just the right texture not to soft and not too dense.  I know you’re dying to know my secret recipe so here goes:

Chocolate Cake Ingredients:

2oz/50g cocoa powder

10oz/275g caster sugar (fine sugar)

6oz/175g unsalted butter

3 eggs beaten

9oz/250g plain flour

1 ½ tsp bicarbonate of soda

½ tsp baking powder

 

Icing Ingredients:

3oz/75g unsalted butter

12oz/350g icing sugar

2 Tbsp cocoa powder

 

Filling Ingredients:

3oz/75g unsalted butter

6oz/175g icing sugar

 

CAKE METHOD:

Preheat your oven to 180oC/350oF/gas mark 5

Grease two round sponge tins (4cm/1 ½” Deep- 20cm/8″ Round) pop a layer of grease proof paper on the bottom of the pan it will give you a nice clean result.

Blend together cocoa with 8floz/240ml of boiling water

Soften butter and place in a mixing bowl with the sugar and 4 tbsp of the cocoa mixture.  Beat the ingredients together until they are light a fluffy.

Gradually beat in the eggs and the remaining cocoa mixture, it may look as though it is separating, don’t worry it will all be OK.

Sift the flour, bicarbonate of soda and baking powder into the mixture, gently folding in all the ingredients together.

Divide the chocolaty mixture between two cake tins and bake for 25 minutes until the cake has risen and it is firm to touch.

Once the cake has cooked leave in the tin for five minutes, turn out onto a wire rack and make sure it is cooled completely before filling and icing.

ICING METHOD

In a saucepan place the milk and butter and heat gently until melted.

Sift in icing sugar and cocoa and mix thoroughly until it is smooth and glossy.

Keep aside 4 tablespoons of the mixture for the filling.

Pop the rest into the fridge until you are ready to decorate your cake.

FILLING METHOD

Beat the butter and sugar together, when it is a smooth consistency start to blend in the reserved icing.

ASSEMBLE

Spread the filling evenly across the top of your base cake. Pop on the second layer and evenly spread across the icing, voila a chocolate cake to die for.

Best Chocolate Cake: Pastry Master’s Homemade Chocolate Cake

Join me at PastryFriends.com and I will show you how to make delicious pastry. Cake videos, recipes, tips, and more… Here, I show you how I make my favorite chocolate cake. My friends love it!
Video Rating: 4 / 5

Which Type of Baking Pan is Best For Your Baked Creations?

If you’re an experienced baker, then you know that different kinds of baking pans are best for different kinds of baked goods. A cake baked in a loaf pan has a different texture and cooks differently than one baked in a flat round pan. There are recipes that are specially designed for baking goods in a specific shape of a pan and some pans that are specifically designed for a certain kind of cake or bread recipe. Are you wondering which cake and baking pans you should have in your arsenal? Here’s a quick overview of the different kinds of baking pans available and how you might use them.

Standard Baking Pans

Standard baking pans are 8 inch and 9 inch round pans. They usually come in sets of two to make a 2 layer cake. If you use cake mixes, most cake mixes are meant to make two 8 or 9 inch layers.

Loaf Pans

Loaf pans are rectangular pans that are deeper than standard cake pans. They are designed to bake loaves of bread and bread-like cakes. They’re usually not the best choice for baking a regular cake recipe because their depth means that the outside of the cake bakes before the middle, making it dry and crusty. One of niftiest new versions of the loaf pan is a pan that bakes your banana bread or cranberry nut bread already sliced!

Bundt Cake Pans

Bundt pans are also called “ring pans”. They are one piece pans with a spindle or pillar in the middle, designed to cook heavy cake batters through without burning the outsides. Bundt pans are ideal for coffee cakes, fruit cakes and other thick batters that don’t cook well in flat pans.

Brownie Pans

Brownie pans are generally flat square or rectangular pans that make it easy to cut brownies into squares. Brownie pans are also ideal for cookie squares. There are two new styles of brownie pans that make brownies even better and easier. One is similar to the self-slicing loaf pans, you pour the brownie batter into the pan and then press an insert into place. The brownies come out of the oven already cut in neat, even squares. The other is an S-shaped brownie pan that has interior sidewalls so that every single brownie has at least two chewy brownie edges.

Baba Pans

Also known as “Section Pans” these nifty pans are designed to bake edible “bowls” similar to strawberry shortcakes. They’re perfect for nearly any kind of cake recipe, but are especially nice with sponge cake, which bakes up light and airy, and soaks up the juices of berries and other fillings you might add after baking.

Springform Cake Pans

Springform cake pans are two piece pans that consist of a bottom and a side piece. The side piece is designed to fit tightly around the edge of the bottom piece. A latch loosens the side and allows it to be easily removed from the bottom so that the cake can be served with the bottom serving as a platter. Cheesecake is most commonly cooked in a springform pan, as are tortes and other recipes that are not quite firm enough to be tipped out of a cake pan onto a plate.

Novelty Cake Pans

How do you make a cake shaped like a bunny? Or one in the shape of a number 5? With a novelty cake pan of course. Bunny cake pans, train cake pans and cake pans in the shape of popular cartoon characters are just some of the novelty cake pans that are available on the market. One general rule of thumb is that tall novelty cakes like beehives and standing bunny rabbits should be made with a firm cake mix like a Lady Baltimore cake.

Specialty Cake Pans

Some cake pans have been designed specifically to cook different kinds of batters. The shape makes a difference in the texture and flavor. These are some of the best known specialty cake pans:

Scone pans are designed to bake the heavy, crumbly scones that are so popular in Europe for breakfast. Each cake pan is divided into wedges so that each scone is cooked individually.

Cornbread pans are made of heavy cast metal and are designed to make cornbread in the shape of ears of corn. The unique shape makes toasty, crisp cornbread sticks that soak up butter deliciously.

3 Tier Cake Pans

Tiered cakes are especially popular for Sweet 16 parties and girls’ birthday parties. You can put together your own sets of tiered cake pans, but it’s much easier to buy a set of 3 tier cake pans which are perfectly sized for one cake mix.

Choosing the right baking pan for your recipe is an important part of baking tasty treats that are the best that they can be. While many of these cake pans can be substituted for others, be sure that you choose a cake pan similar to the one called for in the recipe for best results.

 

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