Cake Pans to Make the Perfect Bake Easier Than Ever
Avoid soggy-bottomed disaster cakes with state-of-the-art bakeware.
The world’s longest ever cake was four miles long and made by bakers in Kerala, India, while the record for the world’s tallest cake is held by a culinary school in Indonesia, that made a cake that towered 108 feet high. Yours might not be record-breaking—but a good pan will make every cake you turn out a lot more impressive.
This low-maintenance tin can survive temperatures up to 550 degrees Fahrenheit and is safe for use in the freezer, pressure cooker, and air fryer. Available in a variety of diameters and depths.
Think about what you’ll be using your pans for. If you regularly make layer cakes, it’s a lot easier to buy two shallow pans than to laterally slice a single larger cake. On the other hand, if you tend to make fruit cakes or cheesecakes, you’re going to want to opt for something deeper.
Made from heavy-weight carbon steel for even baking and heat conduction, this tin comes with perfectly-fitting pre-cut circles of greaseproof liners, and is also available in three other diameters.
Do you need non-stick bakeware? It’s a personal choice, but it’s worth bearing in mind that with non-stick you need to be careful about what utensils you use with it (no metal ones) and that most recipes suggest that you line your pan with baking parchment anyway. While non-stick tends to be easier to clean, a pan without a non-stick coating can have more longevity.
Three circular tins combine a spring design with an adhesion-free coating to make releasing your bakes even easier than ever. Also available in a heart-shaped design and as a 10-inch square pan.
Loose bottom pans and spring release pans can make releasing your bake even easier, but remember that unless they have a really good seal, using a pan like this with a liquid-y mixture can be tricky as there’s a danger of leakage. Spring release pans are best for thin mixtures, as the lever system with spring release pans reduces the likelihood of there being a gap between the base and the sides of the pan.