Many types and sizes of pans are available for baking cakes. Check the recipe to see what size is recommended, then measure your pan across the top from inside edges. If your pan is bigger than the recipe suggests, the cake may end up being flat or thin. If your pan is smaller, the cake could be too rounded or possibly cracked on top.
Even if the size is right, the material used to make the pan may cause baking differences. Dark pans with nonstick finish tend to cause cakes to bake faster and form a darker crust. Some manufacturers recommend lowering the oven temperature by 25° when baking cakes in these pans. Glass dishes often have rounded corners that change the cake shape. If your cake doesn't look perfect, just choose a yummy frosting to cover any imperfections.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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