These heavy professional cake pans make a very noticeable difference in
baking. Made in the USA, of heavy gauge aluminum, with rolled edges.
(Non-stick and other pans are at the bottom of this page.)
* When
using pans that are 12" or larger, we strongly recommend using the
Heating Core (on our
Cake Baking Helpers page). It will bring heat to the area of the batter
that gets the least amount; the result will be a flat, even cake. Grease and
flour it, inside and out, place it in the center of the pan, fill it to the
level you would fill the cake pan, then fill the cake pan to the proper
level. After baking, remove the core, remove the cake from the core and
place it in the hole. After icing, no one will ever know.
On that same page you will also
find Magi-Cake Strips. Soak these long, 1.5" wide strips in water,
squeeze out excess moisture, fit them around the outside of the cake pan,
and bake the cake. The moisture keeps the material cooler, which keeps the
cake from baking faster around the edges.
This Cake Pan Gripper comes
in handy for removing hot cake pans from your oven. Sturdy and heat
resistant, stands up to commercial applications.
Please note: ** Standard home ovens will
only accommodate pans that are 16" or less -- even though they may be a lot
wider, the internal depth is limited to this maximum. Wall ovens are smaller
than standard ovens, so check the inside dimensions before making your
purchase.
Loose Bottom Pans can leak with lighter batters. We recommend
using aluminum foil to wrap the bottom on the outside, so that it reaches an
inch or two up the side, and keeps your oven clean.
17" x 3"
16 gauge (1.27 mm) heavy weight aluminum
Straight sided
*Heating core recommended **Will not fit standard size ovens
Round Cake Pan, 18x3"
$29.99
#2840
18" x 3"
16 gauge (1.27 mm) heavy weight aluminum
Straight sided
*Heating core recommended **Will not fit standard size ovens
4" x 4" Round Cake Pan
$6.99
#47012
4" diameter,
4" deep,
16 gauge anodized aluminum,
1/4" round rim
China
6" x 4" Round Cake Pan
$8.49
#47014
6" diameter,
4" deep,
16 gauge anodized aluminum,
1/4" round rim
China
8" x 4" Round Cake Pan
$10.99
#47017
8" diameter,
4" deep,
16 gauge anodized aluminum,
1/4" round rim
China
9" x 4" Round Cake Pan
$14.99
#17641
4" deep,
16 gauge (1.27 mm) heavy weight aluminum
Straight sided,
Rolled lip USA
10" x 4" Round Cake Pan
$16.99
#17642
4" deep,
16 gauge (1.27 mm) heavy weight aluminum
Straight sided,
Rolled lip USA
12" x 4" Round Cake Pan
$18.49
#17644
4" deep,
16 gauge (1.27 mm) heavy weight aluminum
Straight sided,
Rolled lip USA
Loose Bottom Pans can leak
with lighter batters.
We recommend using aluminum foil to wrap the bottom on the outside,
so that it reaches an inch or two up the side, and keeps your oven clean.
Round Cake Pan with Loose Bottom, 8x3"
$17.99
#17789
8" diameter,
3" deep
Heavy gauge aluminum
Straight sided USA
Round Cake Pan with Loose Bottom, 9x3"
$18.99
#10200
9" diameter,
3" deep
Heavy gauge aluminum
Straight sided USA
Round Cake Pan with Loose Bottom, 10x3"
$20.99
#11359
10" diameter,
3" deep
Heavy gauge aluminum
Straight sided USA
Round Cake Pan with Loose Bottom, 12x2"
$21.99
#2781
12" diameter,
2" deep
Heavy gauge aluminum
Straight sided USA
Use this chart as a guide when baking wedding cake tiers.
Fill pans 1/2 to 2/3 full; 3 in. deep pans should be filled only 1/2 full.
Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of
batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter. For
large cakes, always check for doneness after they have baked for one hour.
For pans 11 inches and larger, we recommend using a heating core to insure
even baking. Icing amounts are very general and will vary with consistency,
thickness applied and tips used. These amounts allow for top and bottom
borders. Number of servings are intended as a guide only.
2 in. Deep Pans
Pan Shape
Pan Size
Servings
2 layer
Cups Batter for
1 layer
Baking Temps.
Baking Time Minutes
Approx. Cups Icing
to Frost & Decorate
2 Layer Cake
Oval
7 3/4" x
5 3/8"
13
2 1/2
350
25-30
3
10 3/4" x
7 7/8"
26
5
350
35-40
4
13 1/2" x
9 7/8"
45
8
350
35-40
5 1/2
16 1/2" x
12 3/8"
70
11
325
40-45
8
Round
6"
12
2
350
25-30
3
8"
24
3
350
30-35
4
9"
32
5 1/3
350
30-35
4 1/2
10"
38
6
350
35-40
5
12"
56
7 1/2
350
35-40
6
14"
78
10
325
50-55
8
16"
100
15
325
55-60
9
Petal
6"
8
1 1/2
350
25-30
3
9"
18
3 1/2
350
35-40
4
12"
40
7
350
35-40
6
15"
64
11
325
50-55
8
Hexagon
6"
11
1 3/4
350
30-35
3
9"
26
3 1/2
350
35-40
4
12"
40
6
350
40-45
6
15"
70
11 1/2
325
50-55
8
Heart
6"
14
1 1/2
350
25-30
3 1/2
8"
22
3 1/2
350
30-35
4 1/2
9"
28
3 1/2
350
30-35
6
10"
38
5
350
30-35
8 1/2
12"
56
8
325
45-50
9
14"
72
10
325
45-50
10
15"
74
10
325
40-45
11
16"
94
11
325
40-45
12
Square
6"
18
2
350
30-35
3
8"
32
4
350
35-40
4 1/2
10"
50
6
350
35-40
6
12"
72
10
350
40-45
7 1/2
14"
98
13 1/2
325
45-50
9 1/2
16"
128
15 1/2
325
45-50
11
18"
162
18
325
50-55
12
3 in. Deep Pans
Pan Shape
Pan Size
Servings
1 layer
Cups Batter for
1 layer
Baking Temps.
Baking Time Minutes
Approx. Cups Icing
to Frost & Decorate
2 Layer Cake
Round
6"
12
3
350
35-40
3
8"
24
5
350
55-60
4
10"
38
8
325
65-75
5
12"
56
11
325
75-85
6
14"
78
15
325
75-85
8
16"
100
18
325
75-85
9
18" Half Round
2" layer
130*
9**
325
60-65
10 1/2
3" layer
130*
12**
325
60-65
10 1/2
Square
8"
32
6 1/2
350
60-65
4 1/2
10"
50
9
350
65-75
6
12"
72
14
350
65-75
7 1/2
14"
98
19
325
65-75
9 1/2
Contour
7"
11
3 1/2
350
45-50
2
9"
17
5 1/2
350
45-50
2 1/2
11"
24
8
350
55-60
3
13"
39
13
325
75-85
4
15"
48
16
325
75-85
5
* Two half rounds
** For each half round pan
Other Pan Depths
Pan Shape
Pan Size
Servings
1 layer
Cups Batter for
1 layer
Baking Temps.
Baking Time Minutes
Approx. Cups Icing
to Frost & Decorate
2 Layer Cake
Made in USA
