Have Your Cake and Vegan Too (2 page)

Here are the basic pans you should have to seamlessly navigate the land of cakes:

8-INCH ROUND PAN
Having two of these is optimal, as it makes baking layer cakes easier. Not only does baking each layer in a separate pan make filling and stacking them a breeze, they bake up better than one round full of batter. You can use 9-inch rounds instead, but you will need to be mindful of your baking time and decrease it by a few minutes because the layers will be thinner.

8-INCH SQUARE PAN
This size pan is perfect for coffee cakes. It is problematic to find in metal, but you can use a glass pan instead. An 9-inch square pan can also be used, but the baking time may decrease by a few minutes because the layer will be thinner.

9 X 13-INCH PAN
This is the standard size you see for many “sheet cakes,” when in fact it is actually a quarter of the size of a sheet cake from a professional bakery, so keep that in mind if you ever order one! This size pan is great if you want to make a square double-layer cake, too, as you can just cut it in half and stack.

8- OR 9-INCH SPRINGFORM PAN
Springform pans have removable sides, which is perfect for cakes that are more delicate or can't be
flipped, such as cheesecakes, crumb cakes, or anything else with a topping or delicate texture. Having one trusty springform pan will make your life much easier.

LOAF PAN
These are typically 9 x 5 inches and are fabulous for pound cakes. Try to find one with vertical sides, rather than tapered, to make fun layered loaf cakes.

BUNDT PAN
A standard Bundt pan holds 15 cups and is 10 inches in diameter. While the Bundt is the most recognizable shape, they are interchangeable with other tube pans of similar volume. Bundt pans bake pretty cakes that require minimal decoration and help us think outside the square or traditional round.

JELLY ROLL PAN
Meant for baking very flat, thin cakes, these are typically 10 x 15 inches and have a short lip. While not a necessary tool of the trade, they are quite handy.

ELECTRIC HANDHELD OR STAND MIXER
Overbeating cake batter is your worst enemy. Using an electric mixer is efficient and helps prevent overbeating. While using a whisk or spatula is technically fine, an electric mixer is recommended for most of these recipes. It is also essential in creating smooth, creamy frosting with no lumps.

PARCHMENT PAPER
A cousin to waxed paper, although not interchangeable, parchment paper can withstand the high temperatures of an oven and is used to line pans to make removing cakes easier and less messy. It is essential to ensure success with certain baked goods, like upside-down cakes or cakes with more delicate textures.

SIFTER
Both powdered sugar and baking cocoa get very lumpy, so a sifter is essential for getting those lumps out. Sifting your flour (after measuring) also makes for a fluffier cake.

RACKS
A basic staple, cooling racks are used for cooling cakes and other baked goods. Placing a hot pan on hot pads or the top of your oven traps the heat on the bottom, causing cakes to cool slowly and unevenly. Having at least two racks is also helpful when you invert a cake out of the pan and then flip it right side up again.