Choosing the Right Baking Tins and Moulds – Using the right baking tin, or more commonly these days, silicon mould, is essential to a good cake. One of the reasons so many cakes flop is that the size or shape of the baking tin was incorrect.
Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan. Different size pans hold different capacities of batters and this must be taken into account when substituting one pan size for another in a recipe.
To determine the pan’s dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
To determine the pan’s volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.
When it comes to cake tins, the more solid the better, and the longer they’ll last.
The depth is important for sponge tins, because if there isn’t enough depth the cake won’t rise: use a sponge tin that is at least 4 cm deep. The cause of most flat sponge cakes is a sponge tin that is too shallow.
Tube or Bundt Pans
Bundt pans are round with a tube or chimney in the centre. They are sometimes referred to as ring pans. The tube, or chimney, is a necessary for even baking when using tall or very moist cakes. Without it, the centre of the cake would not bake.
Gluten free cakes made very moist due to using lots of eggs would be best baked in a Bundt pan.
Muffin Pans
Muffin pans are not just for muffins; they can be used for shaping and baking all kinds of foods.
Non-stick moulds are easiest to use, available everywhere in silicon. Grease and flour non-coated molds accordingly, when not using a liner.
Use for muffins, cupcakes, individual desserts, mini quiches, or to make your next caramel slice in individual servings.
Flan Pans & Molds
A Flan is a pastry tart, usually round, that is filled with either sweet or savory foods.
Note that the baked custard coated with caramel, known as Creme Caramel, Creme Renverseè, or Flan, is not made with a Flan Pan or Ring. It is usually made in ramekins or soufflè dishes.
Springform
Nothing works as well as a springform pan when it comes to baking cheesecakes.
The pan is made with a removable base and a buckle-joined vertical surface, or rim. Buckle the side with the base in place, and you’re ready to bake. Unbuckle when done, the rim springs open, and removal of really moist cakes is a breeze.
Loaf Pans
Standard loaf pans are the shape of a loaf of bread with no lid. You can also get loaf pans which have covers which helps prevent bread from forming a heavy crust, and the enclosed space makes for smaller air pockets in the bread.
You may also find hinged loaf pans, so that pate (or loaf) can be easily extracted in one piece.
Perfect for sweet or savory breads, or use as a mould for pates and ice cream.
Hints and Tips
- Tin is a soft metal and should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, such as metal scouring pads or metal scrapers.
- For silicon rinse molds with warm water and a soft sponge between batches and after use.
Krissy Hacker is a wife and Mama of 2, mad gardener, crafty lady, confectioner and fabulous cook. Keen on old school ways of doing things she’d do anything to get out of housework!
