CAKES: Grease your pans with a thin layer of room-temperature, unsalted butter or shortening and dust evenly with 1-2 tbsps (15-30 ml) of flour. You can also line your pan with parchment paper and spray grease. Alternatively, we recommend Baker’s Joy. *Tip: The use of olive oil or aerosol release sprays containing olive oil are not recommended as they can leave a sticky residue and may discolor the pan over time.
PASTRIES & COOKIES: Usually no pan preparation is needed as most recipes have a higher fat content and provide an effective release. If you are baking pastries or cookies with a low-fat content, simply line the sheet with a silicone baking mat or parchment paper.
BREADS: For first-time use, we recommend using butter, coconut oil, canola oil, lard or shortening. If needed, dust with flour for sweet breads and cornmeal for yeast breads. After the first few uses, the baking surface will build a patina that will eliminate or minimize the need for pan prep.
PIES, TARTS & QUICHES: Most crust recipes have high butter and fat content that will provide a natural release. Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep.
Generally for 1 or 2-inch-deep pans, you will fill them 1/2 full of batter. For pans that are 3 or 4-inch-deep, the batter needs to be about 2/3 full. See our Cake Batter Capacity Chart for more details and estimations.
On occasion, you may need the batter capacity for a certain recipe or special pan.
Calculate a Pan's Batter Capacity: Fill the pan to the brim with water. Use a measuring cup to determine how much you poured. Subtract 1/2 the amount of water from the total to determine capacity for 1 or 2-inch deep pans, and subtract 1/3 of the total amount for pans that are 3 or 4-inch deep.
Placing one or more heating rods in the pan is recommended by professionals for cakes that exceed 9 inches in diameter, larger 3 or 4 inch deep pans or novelty-shaped pans.
Fat Daddio’s Anodized Aluminum Bakeware heats faster and may require a temperature reduction for most recipes. For professional baking results, we recommend lowering the temperature to 325° F (165° C) and baking for a few minutes longer than the recipes instructs. A good place to start for many might be a 15° F reduction, and check on your cake when the recommended recipe bake time is up. Actual temperature reduction and time will vary depending on oven type, pan size, altitude, ingredients and how many times the oven was opened to admire your baking. See What Temperature Do I Bake At?.
There are many variables to baking time. Your ingredients, altitude, pan size and oven performance all effect baking results. There just isn’t a ‘one-size-fits-all’ answer. However, there are several indicators that your cake is done:
Generally, if your cake starts to smell good, it’s probably getting close to being ready to take out of the oven. If it jiggles when moved it’s likely not ready. If the top springs back when lightly-touched it may be done. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If it comes out clean, it’s done.
|Variable||How it might affect your baking...|
|OVEN TYPE||Are you using a standard electric, gas or convection oven? The oven type and the age of your oven play a large part in your temperature determination. The Fat Daddio’s Test Kitchen uses an industrial convection oven that bakes much faster than smaller electric or gas ovens. Time and temperature requirements will vary between ovens.|
|PAN SIZE||The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C). However, if you were putting the same recipe in a 14” pan, you would need to lower the temperature to 325° F (162° C) for 50-55 minutes. Also, if you put that same recipe in a standard cupcake pan, you would bump the temperature up to 375° F (190° C) and bake for 15-20 minutes. For larger pans, you may need to use a heating rod (HCR-425).|
|ALTITUDE||Altitude is one of the most complicated variables to address in baking. The higher the altitude, the lower the air pressure. This greatly affects baking results. Not only do you need to adjust the time and temperature, but also the sugar, liquid and flour content of your recipe. See the High-Altitude Baking Chart.|
|INGREDIENTS||If you add any ingredients that increase the amount of liquid in your recipe, such as an extra egg, the baking time may be affected as well.|
Download Anodized Aluminum Baking Instructions PDF here.
Sinking or fallen cakes occurs when too much air has been incorporated into the batter while mixing or the batter has been under-cooked in the oven.
We recommend baking with one or more heating rods (HCR-425) for cakes that exceed 9“ in diameter and baking at a lower temperature a little longer for maximum cake rise. 325° F (162° C).
Generally, bread sticking to the pan is caused by one of two things, the coating in the pan or the temperature the bread was baked.
Coating the Pan
For first-time use, we recommend using butter, coconut oil, canola oil, lard or shortening. If needed, dust with flour for sweet breads and cornmeal for yeast breads. After the first few uses, the baking surface will build a patina that will eliminate or minimize the need for pan prep.
SWEET BREADS: Dust with flour, or use a spray with flour such as Baker's Joy.
YEAST BREADS: Dust with cornmeal to allow additional release.
After the first few uses, the baking surface will build a patina that will eliminate or minimize the need for pan prep.
Fat Daddio's bread pans are made from anodized aluminum and will heat faster that many of the heavier steel bread pans available today. Breads bake and cool much faster giving your bread an even rise and color throughout. We reccommend lowering the temperature 10 to 30° F from the recipe and pay attention to the baking cycle. Record your baking time on your recipe for future baking.