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ROUND CAKE TINS TEST KITCHEN

post #1 of 4
Thread Starter 

Hi - 

 

I have just read something so interesting on the Equipment Review page of Cook's Country mag I get:

 

Light pans make taller, more level cakes, and dark pans produce a browner (ie tastier) cake, but the cake layers come out sloped and short. 

 

Wow, this is so interesting, can anyone explain why? 

 

Thanks! :-)

post #2 of 4

light colored / shiny things reflect (radiant) heat.

 

dark colored / matte things more readily absorb (radiant) heat.

 

bottom line, dark pans heat faster / higher - causes batter to set faster. 

faster it sets, less of the full potential height you get.

post #3 of 4
Thread Starter 
Thanks Dillbert, you explain it so simply! Makes sense...thanks.
post #4 of 4

you're welcome - the questions comes up time to time, couldn't find this before, but did later:

 

same dough, baked at same time, in/out of oven at same time, different pans -

 

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