Professional Aluminum Baking Pan Round 7 x 4

I've been making special occasion cakes as a side business since 2010. I recently purchased two of these pans to make a tall 7" diameter (8" with the buttercream) rustic "cutting" cake for my cousin's wedding in September 2018. The 4" depth allowed for the cake recipe to be doubled (a standard cake recipe was used), and the quality of these pans is terrific - thick aluminum, with straight sides, very similar to many of my other professional-grade cake pans. A few tips, for best results: 1. I make most of my cakes from scratch, but will use Duncan Hines box mixes as well (replacing any oil with the same amount of cooled, melted butter). Regardless of whether I'm making a scratch or box cake, I always alternate the wet and dry ingredients (starting and ending with the dry ingredients), as I find that this gives me a much more even texture. Note - when I use a box mix, I'll first combine all the wet ingredients, and then add 1/3rd of the box mix in a separate, large bowl. I add 1/2 of the wet ingredients to the dry mix, then another 1/3 of the dry mix, the rest of the wet ingredients, and finish with the remainder of the dry ingredients, mixing with an electric beater after each addition. This makes the batter velvety smooth, resulting in a cake with a perfect, consistent crumb! 2. I always use baking strips (sometimes called cake strips) when I'm making a cake. My favorites (which have Velcro fastenings, and don't require pins) are the Regency Evenbake Cake Strips (also available on Amazon). I find that my cakes don't dome when I use these. 3. A standard cake recipe (for two 9"x2" pans) will fit in ONE of these pans. If you are going to fill the pan(s) so that they're nearly full, place a metal flower nail or cake core (like the Cheftronic stainless steel 2" baking core), inverted and sprayed with non-stick baking spray, in the center of the pan. These heat up, and allow your cake to bake evenly throughout, so that you don't have an over-baked/crispy edge and underdone middle. Remove the core once the cake has been inverted onto a cooling rack. 4. For years, I have been using a simple cake leveler (like the Wilton medium-sized cake leveler) to torte (divide a cake layer horizontally) taller layers. I find that these work best when the cake is nearly cooled (but still slightly warm). Don't try to torte a layer when it's hot - it hasn't had time to set up.

Of very good quality

Fantástico producto, su capacidad es la deseada para disfrutar de un rico pan casero.

Good non stick baking pan baked a jamaican potato pudding in it

Good quality, bakes nicely and doesn’t stick. The quality feels like the “Fat Daddios” mold. Pretty much the same

Me encantó para hacer pastel de 2 niveles

I wanted to make a "different" shape cake, one that was taller and less diameter. I made a carrot cake, although I had to make in two baking sessions rather than pouring the batter in all at once to prevent the top park of the cake from drying out because of the volume the middle of the cake would have taken too long to bake. I only had one pan so I had to fill it twice. After baking I sliced each layer in half for a four layer cake, doing this in two batches created a 7" tall cake, this carrot cake was quite heavy after adding the carrots, pineapple, white raisins, finely chopped nuts and all the base ingredients plus a cream cheese frosting. It turned out to be a beauty and brought $410.00 at a charity auction! Very pleased. I'll buy a additional pan.

I bought this to go inside my instant pot for some of the recipes that call for using the pot in pot method. Couldn’t be happier. Easy to clean and store inside your instant pot.