ROUND CAKE TINS TEST KITCHEN

Discussion in 'Food & Cooking' started by kimmit, Sep 14, 2013.

  1. kimmit

    kimmit

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    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! :)
     
  2. dillbert

    dillbert Banned

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    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.
     
  3. kimmit

    kimmit

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    Thanks Dillbert, you explain it so simply! Makes sense...thanks.
     
  4. dillbert

    dillbert Banned

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    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 -

     
    Last edited: Sep 14, 2013
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