A Guide To Common Cake Pan Types
But what if you’re not ready to invest in a new set of pans? Or what if you’re attached to the ones you have? Knowing how each type will behave can help you adapt recipes to your particular circumstances, ensuring better outcomes with your cakes at home.
With that in mind , I wanted to lay out a guide to some of the most common types of cake pans. To ensure we’re comparing apples to apples, almost all of them are eight inches across, which, given the same amount of batter, helps produce thicker layers than a nine-inch pan .
My Favorite Cake Pan: Fat Daddio’s 8
I’ll cut to the chase: This eight- by three-inch anodized aluminum pan from Fat Daddio’s is far and away my favorite. It’s the brand we kept at the cake shop where I used to work, what I’ve always ordered when stocking a new restaurant kitchen, and the only thing I use at home. Not too expensive, either a set of three will cost you about 36 bucks.
Not only will the extra depth benefit any cake , it makes the pan more versatile, so it can be used in a broader range of recipes and take the place of many specialty pans. The unusual depth makes this pan perfect for thick sponge cakes that are meant to be split into thin layers, such as génoise or chiffon, as well as for charlottes, mousse cake, and even cheesecake, too.