Cake Pans Tips And Advice

Cake pans

pointsevenout 18 years ago

Angel Food Cake Pan: How does the batter keep from running out the bottom metal to metal seal?

Springform Pans: Same question as previous?

Tube Pans: Any special baking instructions for them?

Bundt Pans: Same question as previous?

What is the difference between Tube and Bundt pans?

Just bought a Tube pan today, the only one in the store was fluted and rounded from bottom to sides (yes, the sticker says it is a tube pan). Always thought they had squared out sides and bottoms like an angel food cake pan. I thought the Bundt pan was the one that was supposed to be fluted and rounded.

I found some pound cake recipes that I would start pounding out. My first attempt and I want to get the right stuff.

Edify me! I'm all ears, so to speak.

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linebb956 18 years ago said:

Oh my God... I never thought of that!!!
Come on people enlighten us! Or I will have to come up with something like they were taught that at birth!

Isn't a tube pan one that has the bottom that lifts out and the bunt not?

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kukla 18 years ago said:

Near as I recall, a Tube pan (Angel Food Pan) does not have a removable insert. On the other hand, a Bundt pan does, usually with scrolled and shaped edges as well.

I have always made pound cakes in loaf pans, never in a tube pan (whether Bundt or not....) BUT, having said that, when you are baking (as opposed to "cooking") the recipe should be very definite and include EXACTLY what type of pan, as well as the exact size, you should be using...

Sorry, Points, if that does not help much :) but that is all I know.... BUT this is one of the best Kitchen Info sites I have come across, and THEY say:

http://www.recipetips.com/kitchen-tips/t--585/Types-of-Bakeware.asp

Hope that helps....

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linebb956 18 years ago said:

Cooking and recipes are so complex! I have a old tube pan that the bottom comes out.... and I don't use it often as the batter leaks..
Baking is the hardest... it is not as easy to "tweak" a recipe as with a entree... That is one of the reasons this site is so great!

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pointsevenout 18 years ago said:

Have been doing an image 'net search for the different pans. Bundt pans come in all shapes and sizes; with and without a hole in the center. They seem to be more of a fancy shape mold forming pans. Originally a Bund pan using the inventors name; was changed to Bundt by adding the "t" and copyrighted by some interprising individual.
Tube pans encompass: Angel food pans, Tube pans, and Bundt pans (the ones with holes in the center) just because of the basic design.
Angel food pans (the two piece type) are strictly for very light batters, so they don't run out at the metal to metal seal.
If using a heavy batter on any two piece type pan; a crust must be pressed down onto the bottom and sides of the pan to seal it from leaking.
If using a water bath; the outside of the pan must be double lined with tinfoil to keep the water out of the pan.

This is the best explaination I have run across so far. Taken from baking911.com.

Tube Pan - Question: I’m so confused. What’s the difference between a tube pan and an Angel Food Cake pan?

Answer: They are the same pan. A tube pan, also called an angel food cake pan, is a round pan with deep sides and a hollow center tube, which promotes even baking for the center of the cake. The tube provides another surface for foam cakes with delicate structures to cling to so they don’t collapse in the middle as they rise from the heat of the oven during baking.

The pans come in two types, made from a solid piece of metal pan or as two pieces of metal consisting of a side and a flat round bottom with an attached inner core that is removable. Sometimes the removable flat bottom is formed in a decorative shape, also known as a “fancy tube pan”. Tube pans come in different sizes. They are measured according to “cup” capacity; that is how many cups of batter they hold and/or how large they are as measured across their rim.

Some pans have cooling legs or tabs attached at the rim of the pan. They are used when making foam-type cakes such as an Angel Food Cake, which need to be inverted immediately after caking to cool. The tabs serve as legs providing enough room for air to circulate between the countertop and the top of the cake.

*NOTE: There is a pan called a Bundt® Pan which is a solid, heavy walled decorative pan. It is used for butter-type firm cakes known as bundt cakes. The cake bakes in the decorative shape of the pan.

Question: Many recipes simply call for a tube pan. Which type do I use?

Answer: The rule of thumb I recommend is:

Two-part tube pans: Angel Food Cakes and foam-type cakes must be baked in a two-part pan. They require un-greased pans and do not slide from the pans when it is inverted the way butter cakes do. They must be “cut” from their pans to un-mold and the only way to do it is to use a two-part pan.

Solid tube pans: When you have a recipe that has a batter, such as a cake, use a solid tube pan because it will leak from a two-part pan all over the oven during baking and make a big mess – “been there – done that!” Yeast breads are best baked in a solid pan because the pressure from the yeast rising will push a two-part pan apart during baking.

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linebb956 18 years ago said:

Well that settled that! Learn something everyday!

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