These pans are designed to produce straight and level cakes. However it has more to do with the fact that heat is naturally transferred from the sides and bottom to the center, so your cake gets hotter faster on the sides than in the middle. The sides get set early and stop rising, while the middle is still soft and continues rising. If the batter is thick enough, when you put it into the pan, push a greater amount of it to the outer edges and get it in quickly to your preheated oven.
My Cooking level: Expert
When I'm in the Kitchen, I become: Self-proclaimed Gourmet
I tend to cook meals that are: Healthy
Cooking Idol/Inspiration: Ina Garten
answered 1 year, 10 months ago
CHEFS Catalog, Colorado Springs
0out of 0found this answer helpful.