What’s So Great About Easy Release Cake Pans?
I’ve had these easy release cake pans for a long time, but it wasn’t until Alana borrowed them and promptly texted me that I remembered how much I love them. These easy release cake pans are truly the best because they feature a rotating cutter bar along the bottom of the pan that prevents cakes from sticking. Once your cake has cooled, you simply rotate the bar around the circumference of the pan to release the cake and then just flip the cake out. So simple, yet so ingenious.
I love making homemade layer cakes, and I adore these pans because they make baking a little bit easier. I never worry about my cake getting stuck in the pan and I never have to cut fussy parchment paper circles either (thank goodness!). I’ll still use a springform pan for a flourless chocolate cake or another single-layer dessert, but any time I make a layer cake, I always reach for these easy release pans.
There really aren’t many cons to these amazing pans, but I should note that the sides aren’t 100% vertical like a springform pan. As a result, the bottom of each layer is ever so slightly smaller than the top. If you’re planning to frost your cake, it’ll be covered up by frosting so you’ll never know, but if you want to make a naked-style cake with no or minimal frosting on the side, the slight angle will be visible, so this style of pan might not be for you.
Maintenance is another mild drawback. If cake crumbs get stuck beneath the cutter, it can be a little tricky to clean, but if you use a soapy brush, the bristles will whisk away the debris pretty easily. You also need to dry the pans after washing because the aluminum can start to rust if you leave them wet (although this is true of many other cake pans).
Would I Get the Cake Pans Again?
I would absolutely buy these cake pans again, and my friend is planning to buy some of her own after her recent test drive. One tip, though, for anyone who might have a vintage set: I ordered two sets of two thinking that I could keep three for myself and give one to my mom, so she’d have enough pans for a three-layer cake. However, I discovered the modern-day version is ever so slightly wider than my mom’s vintage ones, so I kept all four for myself. Having four might sound excessive, but it’s definitely worth buying multiple sets if you often make cakes with three or more layers — that way you can bake them all at the same time.
