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Hi Heather, For the most even baking, I prefer heavy, light-color pans, preferably with a shiny finish. Darker pans tend to absorb more heat than lighter shiny pans and can leave edges of cake crusty and overbrowned. If using dark pans, always check cakes for doneness about 5 minutes before recommended time. For nonstick pans, which release cakes easily, finishes range from light silver to black. The disadvantage of the dark pan is the risk of overbrowning and, of course, if you cut the cake in the pan the finish is scratched. Hope this information helps. Heather, did you read the information about Guava that I left for you on the Forum earlier today? Sincerely, Diana Diana's Desserts
This message was edited by diana on 10-22-06 @ 1:09 PM
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