There are many types of pans that can be used in cake recipes and it is important to use pans appropriate to the recipe, the baking time, and the occasion. There are different basic types of saucepans with specific uses.
Springform is a type of skillet with no non-stick coating and has peel-off sides and bottoms. This mold is ideal for cake recipes such as cheesecakes and is frequently used to mold mousse cakes and layer cakes. The pan is usually made of shiny tin. However, new products on the market also feature a variety of exterior colors.
Angel food is a type of tube container with a detachable side and cone, and it has no bottom. These are made specifically for angel food cakes. The skillet requires no fat to bake angel food cake. One of the characteristics of these cakes is that they need to stick or have close contact with the sides of the pan. After baking, they should cool upside down. A knife is then used to run between the cake and the sides of the pan to loosen the cake without damaging the shape.
Ring-shaped pans, on the other hand, come in three types. First is the ring or tube. These pans are made of smooth aluminum materials. Some of the pans come with a center opening or no opening and with or without a non-stick coating. This is ideal for most types of cakes and should be oiled before baking.
The second type is bundt. These pans are made of aluminum or cast iron materials. Bundt pans are available with or without a nonstick coating and generally must be greased before use. Tray baked cakes are very attractive and have unique shapes.
The third type is Savarin. These baking sheets are specially designed for Savarin cakes. They come in unique shapes, with ring trays made from aluminum. The products that are baked in these trays offer interesting and charming-looking desserts.
Another type of skillet is round pans. They are usually made of aluminum and with or without non-stick coating. They are wonderful for the layered type of cakes and genoise cakes. Round trays come in various sizes, with ideal cake sizes being 8.5 to 9.5, 9.5 to 10.5
There are also square pans, usually made of both aluminum and tin. The standard 9-inch by 9-inch by 2-inch size is ideal for making brownies, bars, and slices. The cakes that are baked in this pan appear uneven, with the thinner side part, while the ones that are near the center part are thicker and ridden.
Rectangular pans are variations of the square casserole. These create a rectangular shaped cake, as the name suggests. Rectangular pans are made of aluminum or tin. The size of the skillet is 9 inches by thirteen inches by two and a half inches. As with square pans, desserts baked in this type of pan have an uneven appearance, with the center thicker and higher than those on the sides of the pan.
The loaf pans are ideal for any cake and bread loaf recipe. It usually has an aluminum body. The loaf pans have non-stick surfaces for easy removal of finished products.
There are also special molds for making muffins. This muffin tin comes with a non-stick coating and is made of aluminum or cast iron.