Cake Pans

The cake pans I recommend are true to size, measured from the inside, both top and bottom, so if you buy or order them by mail, you know what you’re getting. If, however, you go to a store and purchase brands other than those recommended, bring along a tape measure. Pans may be marked 9 inches and actually be larger or smaller at either the bottom or the top, or both, which will affect the volume and the way the cake bakes. Many 9-inch pans are actually only 8 ⅞ inches at the bottom, which results in a reduced capacity of about ⅓ cup. (This will still work for the recipes in this book.)