Making strawberry shortcake trifle for the first time. Saw the instructions and it mentioned a 10” pan. I thought I had to buy one until I looked in the basement and my grandmother (RIH) had two kinds of tube pans. Searched on TH-cam and learned something new from this video on how to use them! Wow!
I have a vintage uncoated Mirro tube pan. What I like about the one I have is 1 foot is actually extended and curved to form a handle and I just find it's a little easier to get it out of the oven.
Those old Mirro pans from back in the day were extremely clever. I have my grandmother's old Mirro saucepan. The lid has holes punched in on one side with a hinged cover over the lid. When cooking, the lid forms a complete cover over the pan. However, for things like potatoes or pasta, you simply take that pan to the sink and pour off the water through those holes. There is no need for a separate colander or some other trick of trying to get the water out without spilling the other contents of the pan. I know draining water isn't exactly rocket science, but it was a clever feature in the day.
My Mom had an aluminum 2 piece with legs tube pan. It turned out perfect cakes as far as I am concerned. In fact, I have the same time of pan. & I see no reason to change at this point. My Mom did put the pan on a pop bottle after baking, even though it did have the legs.
I just LOOOOVE you America's Test Kitchen gals🥮 I watch you on the maryland MPT channel every chance I get. Thank you for all the delicious recipes and the amazing skills you share❤❤
Funny how test can be made to give the results you want. I'm 55 and my mom made Nut and Rasin cakes in her tube pan with a non-removable bottom and NEVER had a cake to stick. Perhaps the cooks at America's Test Kitchen should try using some nonstick cooking spray and not leaving cakes in the pan for a day before trying to remove them.
These are angel food cakes. Coating the pan with cooking spray will keep the cake batter from climbing the sides of the pan. Angel food cakes do stick. I bet your mom knew that, too.
I've had really bad experiences with 2-piece cake pans. Even when I've resorted to wrapping the base in foil, the batter flows out of the pan, which greatly negatively affects the rise. What am I doing wrong?
Hmmm, I’ve never had that problem. Assuming you’ve bought a decently good pan, maybe you’re using a too-thin cake batter? It’s been quite a while (several decades) since I’ve made one, but I remember angel food batter as being fairly thick.
I spread a small amount of flour at the join. It stops thin batter (essentially by thickening and blocking it right at the join), and can be easily brushed or lightly scraped off after baking. I've also used corn starch and water on low stove heat as a "glue" on the seam before cooling and pouring the batter. It works, but takes longer, is messier, and is prone to burn if not handled properly.
@@sandrah7512 , I was thinking “thick” and airy & light, like a meringue, rather than thin & runny. Lol, like I said, it has been decades since I made one, so 🤷🏻♀️
Mine dripped a bit, about 2 teaspoons, after the first 10 minutes so I placed the 2 piece pan on top of a cookie sheet, essentially sealing it. Turned out ok.
Thank you. I bought 3 baking items as White Elephant Sale yesterday. I only wanted the small heart shaped pan, but the lady sold the 3 pieces as a set. The Bundt pan is vintage ~ Comet aluminum. I did not know what the 'legs' were. I do not remember mine ever having them. I think I knifed around the sides; removed cake, then cut around the tube when I made angel food cakes. Do not know if I am ever going to use it ~ no longer do much baking.
@@sandrah7512 It just showed up in my feed. I check the page for new feeds once a week and have actually liked all the products that I have purchased that the show recommended. I somehow missed this video or forgot that I watched it. (Senility has a home at my house.) I ordered a Nordic Ware Classic from William Sonoma so I am sure it will be fine. It is not non stick, but it'll do. Thanks for the reply. You all should do a show featuring Volga German recipes some time. Some seriously good eating.
I've been baking cakes since high school. My mom had the perfect metallic cake pan that was large enough to hold the batter and to give the cake room to rise. I used a little crisco and a little flour to keep my cakes from sticking to the pan. My sister took that pan (bummer) and I have tried for years to find another pan large enough for my batter. I bought the angel food cake pan and the batter leaked. I bought a Nordic pan and the cake came out dry and a bit too cooked on the sides. I've had to resort to layer cakes, but I do want to make more pound cakes. What is the solution?
For some reason, it’s hard to find one piece cake pans for pound cakes. I strongly dislike losing my batter through leaking while cooking!!!!! Any tutorials?
NO NEED TO SCRATCH YOUR PANS! You grease and flour all pans or make cake goop, using equal parts oil, crisco (or butter) and flour. Mix well and store in refrigerator. If using on a chocolate cake use cocoa powder instead of flour to prevent possible white spots from traces of flour. Apply with a pastry brush. Hope this helps!
Yeah. I bought the winner a few weeks ago. I just saw a recipe on TH-cam that said you need a pan that is "ribbed" inside so it can make a lighter, fluffier cake. I guess not according to America's Test Kitchen.
She can stay missing for as many equipment videos as they are willing to make. All she does is complain about everything being too big or too heavy because she's so tiny. Bleh
I just got a fat Daddio 8 inch, 12 cup angel food cake pan. I have to improvise to try to make an angel food cake in it I guess. There's not any recipe that came with the pan or anything 🤔
Speaking of the tube pan….please, please, please demonstrate the chiffon cake and settle once and for all whether to butter and flower the pan or not???There are so, so many mixed messages out there with some saying to prepare the pan and others saying NOT to prepare the pan…thank you!!!
NOT ONCE DID EITHER TALK ABOUT THE NORPRO ANGEL FOOD CAKE PAN SITTING WITH THE OTHER CAKE PANS & IT IS A PREMIUM NON-STICK CAKE PAN THAT DOES RELEASE ALL CAKES PERFECTLY WELL ✔️ WHY WOULD YOU EVER TAKE A STAINLESS STEEL KNIFE & RUN IT ALONG THE INSIDE OF THE NONSTICK CAKE PANS TO HELP UNLOOSEN THE CAKE, IT MOST DEFINITELY SCRATCHES & RUINES THE NONSTICK FINISH OF THE CAKE PAN...
Hello BDianes- Well despite the fact that you used all caps, I bought the pan you recommended today from Amazon. 😉 I figure that you spoke with such passion it must be a great pan. I will not be using a knife to loosen it. Like you, it makes no sense on a non stick pan and will damage the surface. Sorry, ATK Gang, sometimes you have to trust the fans...
Making strawberry shortcake trifle for the first time. Saw the instructions and it mentioned a 10” pan. I thought I had to buy one until I looked in the basement and my grandmother (RIH) had two kinds of tube pans. Searched on TH-cam and learned something new from this video on how to use them! Wow!
I love this series.
Any leaking issues for those with a removable bottom?
If your batter has been properly prepared there should be no leaking.
I line the pan with waxed paper. No leaks and cake come out perfectly
No leaking with pound cake batter! It's too heavy/thick, plus the weight of the batter weighs down the removable piece and probably creates a seal.
I have a vintage uncoated Mirro tube pan. What I like about the one I have is 1 foot is actually extended and curved to form a handle and I just find it's a little easier to get it out of the oven.
Those old Mirro pans from back in the day were extremely clever. I have my grandmother's old Mirro saucepan. The lid has holes punched in on one side with a hinged cover over the lid. When cooking, the lid forms a complete cover over the pan. However, for things like potatoes or pasta, you simply take that pan to the sink and pour off the water through those holes. There is no need for a separate colander or some other trick of trying to get the water out without spilling the other contents of the pan. I know draining water isn't exactly rocket science, but it was a clever feature in the day.
I’m learning a lot already from this video 😍
My Mom had an aluminum 2 piece with legs tube pan. It turned out perfect cakes as far as I am concerned. In fact, I have the same time of pan. & I see no reason to change at this point. My Mom did put the pan on a pop bottle after baking, even though it did have the legs.
I just LOOOOVE you America's Test Kitchen gals🥮 I watch you on the maryland MPT channel every chance I get. Thank you for all the delicious recipes and the amazing skills you share❤❤
Funny how test can be made to give the results you want. I'm 55 and my mom made Nut and Rasin cakes in her tube pan with a non-removable bottom and NEVER had a cake to stick. Perhaps the cooks at America's Test Kitchen should try using some nonstick cooking spray and not leaving cakes in the pan for a day before trying to remove them.
These are angel food cakes. Coating the pan with cooking spray will keep the cake batter from climbing the sides of the pan. Angel food cakes do stick. I bet your mom knew that, too.
Thank you. This helpful video helped me choose the right pan.
I've had really bad experiences with 2-piece cake pans. Even when I've resorted to wrapping the base in foil, the batter flows out of the pan, which greatly negatively affects the rise. What am I doing wrong?
Hmmm, I’ve never had that problem. Assuming you’ve bought a decently good pan, maybe you’re using a too-thin cake batter? It’s been quite a while (several decades) since I’ve made one, but I remember angel food batter as being fairly thick.
I spread a small amount of flour at the join. It stops thin batter (essentially by thickening and blocking it right at the join), and can be easily brushed or lightly scraped off after baking. I've also used corn starch and water on low stove heat as a "glue" on the seam before cooling and pouring the batter. It works, but takes longer, is messier, and is prone to burn if not handled properly.
@@sandrah7512 , I was thinking “thick” and airy & light, like a meringue, rather than thin & runny.
Lol, like I said, it has been decades since I made one, so 🤷🏻♀️
Mine dripped a bit, about 2 teaspoons, after the first 10 minutes so I placed the 2 piece pan on top of a cookie sheet, essentially sealing it. Turned out ok.
That never happened when I made them. My sister once raised the bottom while putting it in the oven once~ what a mess of spilled batter!
Thank you. I bought 3 baking items as White Elephant Sale yesterday. I only wanted the small heart shaped pan, but the lady sold the 3 pieces as a set. The Bundt pan is vintage ~ Comet aluminum. I did not know what the 'legs' were. I do not remember mine ever having them.
I think I knifed around the sides; removed cake, then cut around the tube when I made angel food cakes.
Do not know if I am ever going to use it ~ no longer do much baking.
I just purchased this Chicago pan thanks to your review😀
I ordered the 18 cup Angle Food came pan. How many boxes of cake mix will fit into this pan? Thanks!
NOW you do this video! LOL
I had to buy a tube pan just this week. If I had only known.
Sighhhhhhhhhhhhhhhhhhhhhh
@@sandrah7512 It just showed up in my feed.
I check the page for new feeds once a week and have actually liked all the products that I have purchased that the show recommended.
I somehow missed this video or forgot that I watched it.
(Senility has a home at my house.)
I ordered a Nordic Ware Classic from William Sonoma so I am sure it will be fine.
It is not non stick, but it'll do.
Thanks for the reply.
You all should do a show featuring Volga German recipes some time.
Some seriously good eating.
Where can I buy this Chicago tube pan? By the way , I love your channel.
What's the difference between a bundt pan and a tube pan?
Bundt is a trademark name and design with fluted or grooved sides and a rounded bottom that makes a domed top when inverted.
How do you flip the cake onto a plate?
I've been baking cakes since high school. My mom had the perfect metallic cake pan that was large enough to hold the batter and to give the cake room to rise. I used a little crisco and a little flour to keep my cakes from sticking to the pan. My sister took that pan (bummer) and I have tried for years to find another pan large enough for my batter. I bought the angel food cake pan and the batter leaked. I bought a Nordic pan and the cake came out dry and a bit too cooked on the sides. I've had to resort to layer cakes, but I do want to make more pound cakes. What is the solution?
For some reason, it’s hard to find one piece cake pans for pound cakes. I strongly dislike losing my batter through leaking while cooking!!!!! Any tutorials?
What are the little holes in the bottom of a bunt or angel foid cake pan?
Does anyone know where to find the mini 2 cup pan they call for in Cooking for Two?
What is the best cheese slicer!?!I need to know!!
They did that! It’s by OXO.
You’re welcome.😂
Thanks 🎉
NO NEED TO SCRATCH YOUR PANS! You grease and flour all pans or make cake goop, using equal parts oil, crisco (or butter) and flour. Mix well and store in refrigerator. If using on a chocolate cake use cocoa powder instead of flour to prevent possible white spots from traces of flour. Apply with a pastry brush. Hope this helps!
you don't grease your pan for chiffon and angel food cake because you want them to stick. Why do you think we can cool it upside down
We make tons of these at work never need to separate with a knife.
I didn’t know the lighter the pan the lighter the crust is that true please let me know I’m very interested
The darker the pan the more heat it absorbs. The pan gets hotter so the outside of the cake gets darker.
So where are the one piece pound cake pans? How do you keep the batter from leaking out as it cooks?
Yeah. I bought the winner a few weeks ago. I just saw a recipe on TH-cam that said you need a pan that is "ribbed" inside so it can make a lighter, fluffier cake. I guess not according to America's Test Kitchen.
Bridgette cute.😃
Wilton W6802 Perfect Results Angelfood Pan-Round 9.37", Silver my wife just picked up this pan and the cake seeped out of the sides
The only thing missing is Lisa McManus!
She can stay missing for as many equipment videos as they are willing to make. All she does is complain about everything being too big or too heavy because she's so tiny. Bleh
Lisa is fantastic. Wouldn’t she be fun to go to lunch with. She is so much fun.
Interesting that a tube pan with straight sides versus tapered ones wasn’t mentioned...these all look straight tho...
I just got a fat Daddio 8 inch, 12 cup angel food cake pan. I have to improvise to try to make an angel food cake in it I guess. There's not any recipe that came with the pan or anything 🤔
Removable bottoms leak
I never had a single drop of batter leak out of mine!
Not with pound cake!
Speaking of the tube pan….please, please, please demonstrate the chiffon cake and settle once and for all whether to butter and flower the pan or not???There are so, so many mixed messages out there with some saying to prepare the pan and others saying NOT to prepare the pan…thank you!!!
I never knew how to get the cake out of the pan without braking it up.
I still have my mom's tube pan with removable bottom and feet to rest on.
Which is Lan’s favorite?
NOT ONCE DID EITHER TALK ABOUT THE
NORPRO ANGEL FOOD CAKE PAN SITTING WITH THE OTHER CAKE PANS & IT IS A PREMIUM NON-STICK CAKE PAN THAT DOES RELEASE ALL CAKES PERFECTLY WELL ✔️
WHY WOULD YOU EVER TAKE A STAINLESS STEEL KNIFE & RUN IT ALONG THE INSIDE OF THE NONSTICK CAKE PANS TO HELP UNLOOSEN THE CAKE, IT MOST DEFINITELY SCRATCHES & RUINES THE NONSTICK FINISH OF THE CAKE PAN...
Hello BDianes- Well despite the fact that you used all caps, I bought the pan you recommended today from Amazon. 😉 I figure that you spoke with such passion it must be a great pan. I will not be using a knife to loosen it. Like you, it makes no sense on a non stick pan and will damage the surface. Sorry, ATK Gang, sometimes you have to trust the fans...
Of course the cake stuck to the pan if you left in there till it was cold. 🙄
KAKYOINNNNNNNNNNN
PArchment
don't try that with a chocolate pound cake. puppy will come crashing down leaving you in tears....
Yeaaah, NO to upside down while cooling!
I tried to write a tube pan pun for you..
*But there was a giant hole on it.*
Sorry, I know that was a bit of a *Bundt*
ATK, please WAIT for at least a month before reposting a reposted vlog of years ago, ok? Thanks.