When we packed up to camp out in a friend's empty apartment for a few weeks waiting for the post-flood repairs, I neglected to bring a cake pan of any sort. Any recos for cake in an iron skillet or in a ceramic baker? Birthday's must have cakes – Cakes must be chocolate – My 4-year-old has very strong convictions about these things...asked about 1 year ago
threefresheggs from Food52.com says: I was thinking to just stick the skillet in the oven, but figured it would need an adjusted recipe, because the skillet/ceramic absorb and retain heat at a very different rate than the light, thin tin/steel cake pans are usually made of. I have found some skillet recipes, but thought I might get the opinions of the community of experts before embarking on this mission : )
Mrs. Larkin is a trusted source on Baking.
mrslarkin from Food52.com says: I would lean towards the ceramic baker, too. Maybe check for doneness a few minutes earlier. If you want to pop it out of the pan when serving, grease and flour the baker very well. When done, let it cool slightly, then invert it onto a plate. Or just frost it in the pan, and serve from there. Happy birthday!
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