Cake Pan Questions

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Permalink Reply by SagEnzo on January 20, 2011 at 5:38pm

Both from William Sonoma.  One from 7 years ago and the other recently purchased.  I am making a 1/4-sheet cake with two layers.  Maybe I'll make the batter twice and bake in same pan.  Should be okay, right?

Paul Cotter said:

Yes, different types of metal conduct heat differently. Are there brand names on the pans?

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Permalink Reply by Deah on January 20, 2011 at 10:13pm

I would definitely bake twice the the same pan.  One day, when it doesn't really matter, try baking in both and stack them up to see how close to the same size the cakes are and compare the crust.  If needed you can always trim off the sides to remove the crust and get them the same size.  

SagEnzo said:

Both from William Sonoma.  One from 7 years ago and the other recently purchased.  I am making a 1/4-sheet cake with two layers.  Maybe I'll make the batter twice and bake in same pan.  Should be okay, right?

Paul Cotter said:

Yes, different types of metal conduct heat differently. Are there brand names on the pans?

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Permalink Reply by Melinda King on January 20, 2011 at 10:43pm

The biggest thing I have found is the color of the pan and the thickness of the wall of the pan. Just remember you may need to adjust the bake time if your pans are dark. I would bake twice in same pan. Cause any slight difference in the corners will be a pain in the rear when you try to stack them.

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