There's no explanation, and we're not familiar with this technique. Maybe it hardens the butter used to grease the pan, so that it creates a more distinct buffer layer to keep the cake from sticking? Is there something about a frozen pan going into a hot oven that affects the cake's consistency?
There's also a note at the end, which explains that when using frozen Maine blueberries, you shouldn't allow them to thaw before adding them to the batter. Hmm. Maybe the two things are related.
Does anyone have any ideas about the frozen cake pan? Do you do this at home?
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Related: Tip: Grease and Sweeten Cake Pans