This Simple Baking Tip Will Help You Achieve the Most Desirable Outcome for Your Cakes
Using the right ingredients may make all the difference in how a cake turns out, but the kind of cake pan you use can also actually determine the outcome of the cake itself. Who knew? Luckily for the rest of us, @benjaminthebaker did — and Tastemade generously shared his findings with their 7.2 million Instagram followers in an eye-opening comparison video.
He presents the same cake baked in three different kinds of pans: silicone, nonstick, and aluminum. “At the same time and temperature,” he reveals, “cakes baked in silicone will brown less and those baked in a dark, nonstick pan more than in a traditional aluminum pan. This can be seen on the bottom of the cake or at the crust around the exterior, with a silicone pan leaving little to no crust and nonstick having a thick, crisp ring.”
In the comments, he adds, “Depending on the dessert, one result might be more desirable than the others. If baking in a dark nonstick pan, try reducing the oven temperature by about 25°F if you want to minimize the crust.”
For someone like me (and, apparently, more than 82,000 others) who has been known to use whatever cake pan I happen to have handy at any given time, this was eye-opening.
If these results amaze you as much as they did me, you can watch more comparison videos from Benjamin the Baker (and math teacher) here.
As for me, I’m going to be testing one or three of Dolly Parton’s new Duncan Hines Cake Mixes or maybe the best confetti cake mix — in the name of research, of course.