Selecting Cake Pans

The type of pan in which a cake is baked radically affects the baking time and also gives character to the finished cake. It is important to use the shape and size of pan stated in the recipe. A springform pan or one with a removable bottom is useful for fragile cakes that need careful unmolding. In general, dense, long-cooking cake mixtures need thicker pans to prevent scorching. See also Cake and baking pans.