I had bought straight sided cake pans (that were preferred by all the food network bakers ) a couple of years ago and I haven't had a straight sided cake since. Yesterday, I dug out my old slant sided pans that slope up to being just slightly larger at the top, and produced a perfectly straight sided cake, (I think they were engineered to allow for the top of the cake to shrink) What is the trick to using straight sided pans to get that ideal straight sided cake?
You deserve a cookie.
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