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?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.