Different Types of Cake Pans and Their Uses

[Louis Lee]

There are many types of pans that can be used in cake recipes and it
is important to use pans appropriate to the recipe, baking time and
occasion. There are different basic types of pans with specific uses.
Springform is a type of pan without a non-stick coating and has a side
and bottom parts that can be detached. This pan is ideal for cake
recipes like cheesecakes and frequently used in molding mousse cakes
and layered cakes. The pan is commonly made of shiny tin. However, new
products in the market also feature assorted color of exteriors.
Angel food is a type of tube pan with detachable side and cone, and
has no bottom part. These are made specifically for angel food cakes.
The pan requires no grease in baking angel food cake. One of the
characteristics of these cakes is that they need to stick or have
close contact to the sides of the pan. After baking, they need to be
cooled in reversed position. A knife then is used to run between the
cake and the sides of the pan to let loose the cake without damaging
the form.
Ring shaped pans on the other hand comes in three kinds. First is the
ring or tube. These pans are made in plain aluminum materials. Some of
the pans come with opening at the center or without opening and with
or without a non-stick coating. This is ideal for most type of cakes
and it needs to be oiled prior to baking.
The second type is bundt. These pans are made from aluminum or cast
iron materials. Bundt pans are available with or without non-stick
coating and generally needs to be greased before using. Cakes baked in
bundt pans are very appealing and carry unique shapes.
The third kind is Savarin. These baking pans are especially designed
for Savarin cakes. They come in unique shapes, with ring pans made
from aluminum. The products that are baked from this pans offer
interesting and lovely looking desserts.
Another type of pan is round pans. They are usually made from aluminum
and with or without non-stick coating. They are wonderful for layered
type of cakes and genoise cakes. Round pans are come in several sizes,
with sizes ideal for cakes are 8.5 to 9.5, 9.5 to 10.5
There are also square pans, usually made from both aluminum and tin.
The standard size of 9 inches by 9 inches by 2 inches is ideal for
preparing brownies, bars, and slices. The cakes that are baked in this
pan appear uneven, with the side portion thinner while those near the
center portion are thicker and mounted.
Rectangle pans are variations of the square pan. These create a
rectangular shaped cake, as the name connotes. Rectangular pans are
made from aluminum or tin. The size of the pan is 9 inches by thirteen
inches by two and a half inches. Similar with square pans, desserts
baked in this type of pan have irregular appearance, with the center
thicker and higher than those on the sides of the pan.
Loaf pans are ideal for any cake recipes and loaf breads. It normally
holds an aluminum body. Loaf pans have nonstick surfaces to easily
remove finished products.
There are also special pans for making muffins. This muffin pan comes
with non-stick coating and is made in aluminum or cast iron.

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