Best cake pans according to redditors

You're in luck.

I've considered buying this

$12 cheaper on Amazon

https://www.amazon.com/Nordic-Ware-Haunted-Skull-Cakelet/dp/B00Y6PRETK/ref=sr_1_2?crid=3VGD6MNLD9RES&keywords=skull+cooking+pan&qid=1555516712&s=gateway&sprefix=Skull+cooking+%2Caps%2C162&sr=8-2

I hate you. I had just found the link to post that :(

ALL THAT WORK

I'M POSTING IT ANYWAY

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/

Neener.

I do this (not to a professional standard but pretty cool) using a set of plastic rings. Much easier!

If you like the edges, then this product, is for you good sir!
http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448
(Found this awhile back, thought it was cool myself lol)

You need this -> https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Your brownies look delicious, btw! 😋

I thought you were linking to this.

The Great Barstool Brownie Debate - Center Pieces vs. Corner Pieces

Pretty heavy CW in the article.
> Now over the years I’ve had my fair share of disputes over arbitrary opinions such as this, but this one is disappointing and flat out scary. I cant believe we live in world where people want corner brownies with burnt, crunchy edges.

and

>The center brownie embodies everything that makes a brownie a fucking brownie. And thats why its superior.

and

>And dont you dare…DONT YOU DARE…bring pizza into this.

The cultural homogeneity on this is becoming really scary. The center culture has captured the mainstream. Here's Buzzfeed with So, Brownies On The Edge Of The Pan Are Trash And I'll Tell You Exactly Why. Here's Delish.com with 5 Reasons You Should Never Eat The Edges Of Brownies. And more, and more, and more. Everywhere - you - look, the center culture reigns supreme.

I work at a large technology company, and in office discussions center culture is just automatically assumed. I'd love to be able to talk about what I like, but I'm afraid that any deviation from the center line will get me branded an edgelord. It seems that just five years ago or so, it was OK to cautiously admit that edges aren't that bad, but nowadays the best I can do is to try to quickly change the topic.

For now, Edge Culture can still use technology, but now that the Overton window has shifted away from it, I worry this solution won't last. These devices already have to carry cancer warnings in California, and I think the state legislature is mulling over an outright ban.

I can only hope that some of the IDW members will adopt Edge Culture and help counterbalance the relentless drive to the center… although I doubt even that will help, at this point.

Hence the creation of this lil' beauty.

You may want to invest in this.

You could always go with this, but the reactions when you show up to the office potluck won't be as interesting. https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

We had leftover steak from a parrilla, so we brought it home, chopped it all up and made tacos. You can make my cheese shell microtacos in the same muffin top pan you use to make my cheesebuns. It makes 6 slightly bigger tacos instead of the 12 tiny ones with the whoopie pie pan.

For the cheese shells we used the Cheddar & Asadero blend from Kraft which is our favorite because they add taco seasoning to the cheese.

https://www.instagram.com/p/BxvUEpcnZ4D/?igshid=80b9ntxh5fbp
Additional photos.

MICROTACOS

Ingredients
1 cup shredded cheese (we use this taco blend)
½ lb ground beef (or steak, chicken, etc.)
Chopped onion and seasoning to taste
Optional: guacamole and sour cream

Directions

1. Preheat oven to 350°F.
   
2. Fill bottom of whoopie pie pan (or muffin top pan) cavities with shredded cheese.
   
3. Meanwhile brown ground beef, onions and seasonings.
   
4. Bake cheese for 4 minutes (the cheese will be soft and bubbly, but will firm enough to close the tacos over the filling).
   
5. Add ≈1 tsp of meat onto one half of the melted cheese. Gently fold the cheese over the ground beef side to close. Repeat.
   
6. Bake 15 minutes to re-melt the cheese and solidify the taco shape.
   
7. Fill with guacamole and sour cream before serving.

There are ways to make sure the turd brownies turn out perfectly everytime.... http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Always at least 2 crunchy edges

this opinion is popular enough that all "all corner" brownie pan has been invented. you might want to look into it

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_api_ZYyKBb0CVMXZV

:D I love Nordic Ware, they have awesome bundt cake pans. I got it because I wanted to have a cake that looked cool for once, I was very sick of my regular cakes and never felt fancy.

Here's a link (not affiliated link or anything, don't worry): https://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=cm_cr_arp_d_product_top?ie=UTF8

First cheesecake I ever made, before getting creative and possibly developing an addiction. Very simple, very easy, cooks fast and tastes great. I use a traditional ceramic deep-dish pie pan for this cheesecake, but for all the rest I'll post I highly recommend picking up one of these bad mamajamas. (Sidenote: screw you Americans I had to pay $23 on Canadian Amazon).

Crust:

• 5-6 tbsp cream cheese -> soften, whip
  
  
• 8-9 tbsp butter -> soften, whip with cheese, then slowly beat/mix into your dry ingredients, which are as follows.
  
  
• .75 cup coconut flour, & 1.25 cup flax meal
  
  
• 2-3 tbsp sweetener
  
  <Press into your pan, keeping a glass of cold water to keep your spatula/fingers wet. You'll have extra, almost enough for a second full pie, or you can make tart bases for future cheesecake cupcakes>
  
  Filling / Meat / Cheesy pumpkiny goodness:
  
  
• Soften 1 brick of cream cheese (8oz) in the microwave, whip it up real good. Then with either a whisk or an electric mixer...
  
  
• Beat in 3 eggs, a dash of artificial vanilla, and then your dry ingredients:
  
  
• 3/4 cup sweetener (recommend erytrithol), 1-2 tsbp cinnamon, 1 tsp nutmeg, 1 tsp cloves, and just a dash of cardamom.
  
  
• Finally, mix in 2 cups of pure pumpkin puree. This is one thing I recommend thinking twice about buying store brand--- sometimes it's stringy. Totes get store brand cream cheese though, fuck Philadelphia and their cheesecake-industrial complex.
  
  
• Mix that all up real nice, then pour it into your crust, smoothing out the top with a spatula.
  
  <Bake @ 325 for 35-40 minutes, apparently you should take it out before it cracks! It's done when set.>
  
  <Let sit for at least 1 hour, then refrigerate for 6+ hours>
  
  Topping; the following day:
  
  
• Whisk/blend/mix about 1/2 cup of whipping cream with 1 tbsp or so of cinnamon, a good dash of vanilla, and sweetener to taste. I don't like using very much for the cream, find it makes it more refreshing if it's not too sweet. Go crazy with dat cinnamon though, if you're into that sort of thing. 1tbsp is just the minimum.
  
  <Spread all that creamy goodness on top. Once the first piece is down yer gullet (which will probably take 2.5 goddamn seconds), sprinkle the leftover crumbs on top of the cream for presentation. We're not animals, after all>
  
  Total net carb count for the entire cheesecake is less than 30g, so about 3.5g per serving if you cut it into 8, and 1.75g/serving if you cut into 16ths. Bon appetit!
  
  Later this week:
  
  Mocha avacado cheesecake
  
  Coconut cream cheesecake
  
  Peanut-butter chocolate cheesecake
  
  New York blackberry cheesecake
  
  And maybe... just maybe... my super secret, never before DREAMED OF, the unmistakable, inimitable, ULTIMATE KETOGENIC BURGER OF INCOMPREHENSIBLE GLORY. (I'm actually underselling it).

Some of us like the edges...

even more so the corners...

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

Silly Europeans and your metric system.

First, take 4 eggs and (2/3 and 1/4 cup) of sugar. Beat the eggs and sugar until fluffy.

Strain(sift?) (little less than half a cup) of wheat flour, ( ~ 2 cups )potato flour(2.5 cups flour total), ½ spoon(I'm guessing teaspoon?) of baking powder and stir/mix until even.

Put baking paper on a tray and spread the dough evenly. Place in the oven pre-heated to 350 F for about 15 minutes. Watch the dough, it's ready when it becomes golden colored.

Once ready, get it out and flip it upside-down onto a new tray that has sugar spread on it. Remove the baking paper immediately, if it's stuck to the dough, use a wet cloth to dampen the paper before removing.

Take a springform cake pan (cake pan with a removable bottom) link, place baking paper at the bottom, shut the cake pan. Use the pan to cut the circle shape from the dough to be the bottom layer of the cake. SAVE THE REMAINING DOUGH!

Make some dampening liquid. half a cup of milk, ¼ tsp vanilla sugar and approx. 1 tsp sugar. Dampen the dough you just placed in the pan.

Take approx. 1½ bananas, cut up into pieces, place them on the bottom.(of the pan?)

Take (2/3 and 1/4 cup) of curd(I'm thinking the closest is cottage cheese, but I can't imagine that in a cake. So I'm gonna say use cream cheese, one to two packages) and ~5.2 oz of white chocolateThats about one whole package of this. Melt the white chocolate and mix it with the curd. Add 3 tbsp of sugar, 1 tsp of vanilla sugar.

Take 3-4 discs of gelatin and put them in cold water. (you can probably subsitute one or two packages of flavorless gelatin powdered packages

As the gelatin is in the water, beat some whipping cream.

Take the gelatin discs into a cup and put them into a microwave for 20-30 seconds. Pour it into the curd-chocolate mix and stir it well. Afterwards add the whipped cream and mix it until it's a uniform mass. Spread it evenly on top of the bananas.

Use the dampening liquid on the dough pieces left behind (on one side only!). Place them on top of the curd-chocolate-gelatin-cream layer with the damp side pressing into the layer and use the dampening liquid again on the top side.

Afterwards, put a mix of frozen berries on the top layer (make sure they're totally frozen).

Boil either 2 cups of water with juice concentrate (blueberry concentrate works awesomely) or two cups juice. Once it's at a simmer, pour (2/3 and 1/4 cup) of jelly sugar (to make Jello) and stir(Get a package of jello, mix it up and pour it on top of the fruit). Once it starts to boil, take it off the stove. Let it cool down a little and using a tablespoon or something similar, slowly pour the soon-to-be-Jello liquid onto the frozen berries to finish the final layer of the cake.

Place it in a cool place (outside/in the entrance hallway if you're in Scandinavia, refrigerator if you're in a warm place) overnight and it'll be ready in the morning.

Use a knife to cut away the sides from being attached to the cake pan before removing. Use extreme caution when removing the cake from the pan.

Helpful?

6Qt and the 7x3 Fat Daddio

Here you go for the Honeycomb. Nordic Ware are amazing and the cakes look great! Just got the square bunt at a closing Williams-Sonoma, one of their most famous one would be the swirling bundt pan.

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_api_i_F2oWCbXERXVBJ

It's a thing.

Looks like this one: https://smile.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA

Now I'm imagining one of these in the shape of a swastika for themed deserts.

"One hot moist gooey blondie swastika, topped with a heaping scoop of our housemade "Bav-Aryan creme" ice cream and lightly sprinkled with a light almost ash like dusting of our "Holo-chocolate" that'll have you stand up and shout "Sieg Delicious!"

God... now I kind of want to go to Nazi TGIF.

Try one of these:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1345422894&sr=1-4&keywords=perfect+brownie+pan

http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345422894&sr=1-2&keywords=perfect+brownie+pan

Muffins are a form of quick bread, so if you poured all your batter into a larger pan, such as a pie pan or a loaf pan, youd basically just be making blueberry/banana/cranberry orange/etc bread. You might experience a change in leavening, it might turn out kinda dense and hard to bake through without burning, but with a few tweaks you could do it. Id suggest you use this.

I did a little bit of research (read: I googled it) and found this http://www.amazon.com/Nordic-Ware-Smiley-Face-Pancake/dp/B004ATJGF2 . So, they do exist.

The ones I've found are pretty expensive but link for those interested

https://www.amazon.ca/Nordicware-59933-Haunted-Skull-Cakelet/dp/B00Y6PRETK

Edit: Found a cheaper option from Walmart, not sure how good it is but I'll link anyway

https://www.walmart.com/ip/Wilton-Dimensions-3D-Mini-Skulls-Pan-Halloween-3-D-Skull-8-Cav-Day-of-The-Dead/29051308

Also extra link of one of my fav youtubers attempting to make skull pizza ( or would it be a calzone?)

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

No Costco neer me carries these chips so I Took this pan $8 and added 1tbsp parmasan cheese. Heat oven to 400°F and bake for 6-8 minutes. They are fantastic!!

I've been making different kinds with red pepper flakes, or Italian seasoning, or a rub I use for my smoked tritip.

They are also good with the chipotle Bitchn sauce.


Edited for a ton of auto correct error from my phone.

✓

Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_api_Go.QAbEKQB1J5

This one - a 7" Fat Daddio: https://www.amazon.com/gp/product/B0012Q32JM

Replace all meat with tofu/vegetarian similars (ie Beyond Meat, Gardein, Morning Star Farms, etc) -- I sometimes imagine Red Kibble being similar to Vegan/Vegie Crumbles (I think Morning Star Farms or Gardein makes it) mixed with some curry powder, paprika, cayenne pepper for the spiciness and color....maybe in a tikki masala sauce....

If you have deep pockets (Mr Mao style): lab grown/cultured meat

oh yes....Mushrooms of all types (visit an asian grocery store for a wider selection) cooked in different ways (sauted, soups, seared, fried, etc)

For Alex's lasagna, just swap out the meat for non meat mentioned above and swap out the cheese for soy cheese or artificial cheese (I guess Velveta like products would also be ok)...add some sauteed mushrooms for good measure...the noodles and tomatoe paste/sauce would probably be the same?

....and of course "tubes of goo"... You could make it fun (not really) - taking labels off/tape over all tubes and let folks figure out what they are sucking down (squeeze cheese, frosting, applesauce, yogurt, etc...if feeling passive aggressive...throw in mayonnaise, ketchup, mustard, hot sauce into the mix...)

​

//update

one more thing about Alex's lasagna - if you wanted to make it true to the episode, I remember he baked/served it in one of those all edge brownie pans: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Alex's Lasagna Image reference: https://www.syfy.com/sites/syfy/files/styles/1200x680/public/wire/legacy/beauty_shot_lasagna_0.jpg

​

For the real cheese - I think I recall Miller saying they confiscated "Wheels of Cheese" (think it was cheddar from Vermont...or maybe Wisconsin?)that was bound for Titan- that could be kinda expensive....maybe stop by costco and get a good sized wedge or small wheel/ball and make labels (to stick to the outside plastic) saying things like "UN Customs clear", "Inventory ID: Earth-Titan23of67", "Ceres Customs Cleared", "Evidence - Star Helix - DO NOT REMOVE", generate barcodes and folks can decode with barcode apps, etc.....

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I use this
It is 11x7

EDIT: Actually I use this

I make quite a bit of cheesecake so i invested in a silicone spring form pan. If you make a lot of cheesecake its super worth it to get because its also waterproof so you can cook it in a water bath more easily as well. https://www.amazon.com/Norpro-Silicone-Inch-Springform-Glass/dp/B0036ZA5HY something like this

https://www.amazon.com/Nordic-Ware-Jubilee-Bundt-Metallic/dp/B00EA4BL96/ref=sr_1_21?s=kitchen&ie=UTF8&qid=1538935552&sr=1-21&keywords=bundt+cake+pan

I've found the elusive takoyaki pan. The efforts were daunting. I had to open a new tab and then type in "takoyaki pan". Following that, there was link clicking. Insanity. I have survived and won't have to lower myself to using cake pop makers.

I am happy to share this information freely so that all may be spared of the humiliation of being seen making Takoyaki in a cake pop maker.

Looks vaguely like a takoyaki pan.

Dome cake pan

https://www.amazon.com/Contemporary-Home-Products-Dome-Cream/dp/B0006TJ5SS

Ice Cream Cake baking set

https://www.amazon.com/Contemporary-Home-Products-Dome-Cream/dp/B0006TJ5SS

Ice Cream/Dome Cake pan
https://www.amazon.com/Contemporary-Home-Products-Dome-Cream/dp/B0006TJ5SS

so I suppose you would hate living with someone that owns THIS

Same thing but for only $28 from Amazon.

This is why I always liked Alton Brown on Good Eats. He would always try to pick recipes and find ways around such extravagances. Want to have more edges on your brownies to get that extra crunch? You could go buy a $37 specialty pan, or maybe just go ahead and make them in the cupcake tin you already have. Does the recipe call for an incredibly expensive mushroom grown only in Svenborgia? Sure, but many local markets for international cuisine have something nearly identical for almost nothing.

[are you sure about that?] (https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_oDoMybAK377K8)

Even bake strips for cake baking. They actually work and are reasonably priced. My husband got them for me and I didn't think I would need them but they make a difference.

Amazon

> futuristic looking lasagna trays?

It's actually a brownie pan... here's the link

I think it's this one:. https://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA

You need you some "Bake Even Strips". You soak them in water, wrap them around the outside of the pan, and they keep the sides cool. You end up with almost perfectly flat cakes that have sides as lightly colored as the top.

Cake strips.

I had never heard of them, but my new baking cookbook requested them, so I bought some to try. My cakes are flat as a board. It is amazing.

Sure thing I used this pumpkin bread recipe, following it exactly but switched the regular flour with Bob Red Mills 1-2-1 baking flour.

The pan I used is a Nordic Ware skull cakelet pan, where I sprayed it lightly with olive oil and dusted with more 1-2-1 flour. I cooked them at 50 minutes, since they are smaller portions than a regular bread pan.

Edit: I added half a cup of chopped walnuts for some crunch.

With one of these:

https://www.amazon.com/dp/B000I0TWJ2/ref=cm_sw_r_cp_api_i_wvJSDb9VBAGBE

have you ever seen this

A bit more tricky to remove...but...all fucking edge piece.

As for "accessories" I might recommend, whether you buy them or find them around the house or at various kinds of stores (including thrift stores), some kind of "steam basket" would be good.

The metal-rack "trivet" (riser) that comes with the unit is good for larger solid foods you might ever want to cook above the boiling liquid in the bottom and only up in the steam (e.g., perhaps whole potatoes/yams, eggs for hard boiling, chicken pieces, etc...although those can all be put right in the bottom too).
It's also good for putting other bowls, plates, containers on top of to lift those out of the bottom when needed. That might be to cook foods "PiP" (pot in pot, pan in pot) too which can have other advantages.
https://www.reddit.com/r/instantpot/comments/6mrkek/do_you_need_a_cake_setting_to_make_cake/dk50ww1
https://www.google.com/images?q=Instant+Pot+PiP+"pot+in+pot”

It can be good to have a stand-alone "steamer basket" that has smaller holes than the metal rack (and often handle/s, feet, etc), for things like peas and smaller items to keep them from falling through if you want to cook those in the steam.
But you can also use those bowls/mesh baskets/etc on top of the metal rack trivet (or any other "risers") to hold things like that so they won't fall through. Some people just use the regular metal "petal" type steaming baskets but I find those harder to clean and many have a post up the middle which can get in the way, so the one I use (when I use one) is this one:
https://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I've also actually purchased a "Fat Daddio" pushpan (from amazon) for making things like taco pie and lasagna:
https://www.amazon.com/gp/product/B0012Q32JM (this one fits well in the 6 qt models)
And I use various metal bowls/containers (even disposable aluminum ones) from my cabinets or occasionally purchased for the PiP method, etc.

Re recipes that can be "prepped" at once then frozen for later in batches, some people do that, or they may just freeze one or more "leftover" meats and/or whole meals for using later.
One of the Instant Pot groups at Facebook is specifically for that too, if you're interested:
https://www.facebook.com/groups/1550385038606032
Or you could do searches for those kinds of recipes (prep, freezer meals, batch...or "dump" recipes as well perhaps) in the largest group Instant Pot Community too...here's one search:
https://www.facebook.com/groups/InstantPotCommunity/search/?query=freezer%20meals

For sure! Here's the one I got. I probably won't start making it until fall, but I didn't want to forget!

FYI, they make all-edge pans.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Happy Zambambo!

I hope you have a loverly birthday and thanks for the contest c:

Why would I want a brownie pan that puts all the brownies at the edge? Am I the only one who prefers the gooey center brownies?

Sounds like you need one of these: https://www.amazon.co.uk/Bakers-Edge-Brownie-Pan/dp/B000MMK448/

I'm not sure you understand what I'm saying, and I don't know what you're trying to say. The edges and bottom cook differently because they're in direct contact with the metal pan, which transfers heat more effectively and allows moisture to escape. The brownie pan in the video puts more of the batter in direct contact with the metal. This is the one mentioned: http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448 Maybe the second-to-last picture there will help you understand.

While you're there, take a look at the reviews and see if people who've actually used the pan think it doesn't work, or that the extra metal "does little" as you said.

Also this one.

If you're gonna be hardcore and want proper badass bakeware, then check out USA Pan bakeware, sold on Amazon, Bed bath, etc. It's Aluminized Steel so you get the strength and durability of steel but the even heat distribution of aluminum. Most of their pans are non-stick with a modern "silicone" based glaze non-stick, as opposed to old fashioned teflon.

9x9 Pan - https://smile.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZO4

9x13 Pan - https://smile.amazon.com/USA-Pan-Bakeware-Rectangular-Aluminized/dp/B0029JOC6I

Brownie Bite - https://smile.amazon.com/USA-Pan-Bakeware-Aluminized-Brownie/dp/B001QZ1KES/

🍪

As an FYI, I find ceramic baking dishes to give excellent results, if people don’t have a cast iron skillet of the appropriate size. Both cast iron and ceramic will conduct and retain heat differently than other metal or Pyrex baking dishes. I have several ceramic pie plates and a ceramic 11”x7” baking dish, which work really nicely.

I can’t say enough good things about my baking pans from USA Pans, though. I get the best chewy edges on brownies and crusts on breads. They’re thick metal pans designed to conduct heat in certain ways. I first learned about them from a post on low-carb bread baking on Elana’s Pantry - she recommended a specific brand that wasn’t available, and commenters brought up the USA Pans as an alternative. They’re not very expensive, but are worlds better than any other brands I’ve tried and will last forever with proper care (hand wash only, max oven temp of 450F).

Amazon link: https://www.amazon.com/gp/aw/d/B0029JOC6I/

So this is the recipe!

https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

I used pecans for the nuts.

I only used half of the recipe, and here were the lo-cal tweaks:
-Sub Splenda for the granulated sugar
-Sub brown Splenda blend for the brown sugar
-Use Country Crock Light Butter, melted and cooled for the butter

I put two scoops of cookie dough in each of the molds on this whoopie pie pan:

Wilton 12-Cavity Whoopie Pie... https://www.amazon.com/dp/B004CYELQE?ref=ppx_pop_mob_ap_share

I used a whoopie pie pan because generally if you use light butter in cookies they don’t keep their shape.

Bake them at 375F for about 15mins. Test the cookies by lifting them off the pan a little bit, if they come up slightly, they’re done!

Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_apa_i_PV5TCbR19WRT8

Only $26 on Amazon

I don't know if the holes are the same size, but this pan is similar.

This is the ultimate brownie pan to solve this very problem.

Amazon sells them as well, a few bucks cheaper if you factor in shipping. I've been wanting to get one of these for a while. They also sell lasagna pans in the same shape. Looks like a great way to make a deep dish pizza.

Right? Meanwhile the rest of us are finding ways to get all crispy edges

The edges are chewy and I like that. I like gooey too but I prefer chewy.


The perfect brownie pan

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=mp_s_a_1_3?ie=UTF8&qid=1540247846&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=all+edges+brownie+pan&dpPl=1&dpID=41TpFxp9GRL&ref=plSrch

It is a thing! My ex stole mine lol.

Edges are the one true religion.

All Edge Brownie Pan.

I know you can order that lasagna pan on Amazon

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_u5E-AbA7H0R5N

Here's the Amazon product page for the brownie pan..

$35 USD hrm

Maybe one brownie tray per person?

Edit: To make it fully legit the $13 spatula probably needs to be bought also

I'll just leave this here.

I ordered these at the same tine I ordered my trivet :

https://www.amazon.com/dp/B07DJYWF3D

And also this:

https://www.amazon.com/dp/B0012Q32JM

I use this for IP cheesecake: Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch https://www.amazon.com/dp/B0012Q32JM?ref=yo_pop_ma_swf

I got mine here. Takes presentation up a few notches.

Nope! super fancy bundt pan !

The best news I've ever gotten is after 2 years of unemployment and us living out of savings, my dad finally got a job! We were so happy for him. I think those 2 years were the most stressful time of his life. My mom had melanoma, I had kidney problems, and my brother was going to college. It was incredibly difficult. But the job he got was his highest paying job yet. Things work out. Good news!

Perfect brownie pan thing! Just in time for the holidays =)

I can show you a silicone one.

For the record, even easier than a silpat and trying to make things round, I bought two of these:

https://www.amazon.com/dp/B004CYELQE/

They're perfectly round, less than half an inch deep. A quick spray of oil, or wipe with butter, spoon in and spread. They lift right out, perfectly round.

as one occasional baker to you-- I highly recommend the whoopie pie pans on amazon.

https://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE

 

they'll hold the shape you're looking for and so long as the non-stick surface isn't scratched, they pop right off.

Also good for making egg mcmuffins.

 

now back to your regularly scheduled program...


 

edit: YELLOW VIETNAMMMMMMMMM!!!!! Love that strain. Excited to see it in your video.

Personally, love it. I can only eat lettuce wraps for so long before I crave a bread sandwich again. Flax is low carb and has a whole wheat consistency. I prefer this recipe for a heartier bun and bake em in a whoopie pie pan for uniformity. It can be a little salty, so whatever the recipe calls for, cut it in half or omit. And to throw a twist on my buns, I use olive oil and throw in a 2 tsp of crushed, dried rosemary. I use a mortar and pestle.

Flax meal can be a bit pricey ($5-6 per lb) but can last over a year so I stock up when I find it for ~$3/lb.

Like these?

http://www.amazon.com/gp/aw/d/B004CYELQE?pc_redir=1409138338&robot_redir=1

What specific use do they have in regards to keto?

Now I just desperately want to see the same thing made with the Baby Bunny Mold.

https://www.amazon.com/Nordic-Ware-Haunted-Cakelet-Bronze/dp/B00Y6PRETK/ref=sr_1_1?ie=UTF8&qid=1483570910&sr=8-1&keywords=skull+baking+pan

The pan works really well and they pop out super easy!

It’s this one, I have it: Nordic Ware,89448,Nordic Ware Haunted Skull Cakelet Pan https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_cp_api_i_OopSDbTKY73AW

Amazon to the rescue

Chicken curry in a hurry is absolutely delicious! And very quick to make. /u/danthegoon loves it when I make it. And here is mine. So good. :) it's no Krispy Kreme donut, but...
Edit: item

For those wondering, that's a Springform Pan. The outside comes off from the bottom.

Did you check Amazon? Idk if they're large enough for your needs but there were results when I searched it.

Edit: this one does 12

M.V. Trading M410644V Cast Iron Takoyaki/Aebleskiver Pan with Stainless Steel Takoyaki Pick, 12 Molds, 8.25 Inches (L) x 7.25 Inches (W) x 1.25 Inches (H), Overall with Handle 14.25 Inches, Black https://www.amazon.com/dp/B0006FLNDM/ref=cm_sw_r_cp_apa_C1VUBbW1QTSZW

Yep ... but no one does them correctly here. Not to say that they aren't amazing - because I could live off of takoyaki for days. But every piece that I have had in Pittsburgh are all frozen then deep fried, nothing beats them fresh from a [takoyaki pan] (http://www.amazon.com/eKitron-EK_0203062-Takoyaki-Pan-H5180/dp/B0006FLNDM) ...

Isn't that basically a takoyaki pan?

Amazon.com will ship it to your door within a day. Will cost around $30

edit: spelling. also link: http://www.amazon.com/eKitron-EK_0203062-Takoyaki-Pan-H5180/dp/B0006FLNDM

I love having grilled hamburgers. But, no matter where I have my meat, it's gotta be well done. If there's even a little bit of pink in it I can taste it and dislike it.

I would summon /u/ButturedToast, just because I think it'd be nice to have a meal with her since she appreciates food.

Kitchen thingy

However, No soup for you!

-Signed, the Soup Nazi.

At least 442 people do.

that's the best part!


https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Thought you could use this.

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_dhYqDbXHWY0MH

The brownie pan for you:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I can’t even.. tap it!
Edit: for mobile users with huge fingers: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_3?ie=UTF8&qid=1509829278&sr=8-3&keywords=all+edges+brownie+pan

You would probably like this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I just saw this on a rerun of Shark Tank, and I could totally imagine it hanging in your kitchen somewhere causing me anxiety

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_5?keywords=brownie+pan&qid=1568995643&s=gateway&sr=8-5

Pssh, imma gonna send you this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

That means you're using the wrong pan to solve your problem.

Welcome to hell

Every piece has crust. That tray is awesome.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

You're going to want a tin like this to make it happen http://www.amazon.com/Wilton-2105-5038-Giant-Cupcake-Pan/dp/B000UPRAXA

> Id suggest you use this.

That's the most awesome thing I've ever seen in my life.

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones

Possibly. Not sure how much space she has if she lives in NY. There's fun mini cake molds out there that I love. I'm a pseudo-baker. Love doing it, find time almost never. But I love the cute cake pan things, like this:

http://www.amazon.com/Chicago-Metallic-Multi-Tier-Cavity/dp/B00188HVXW/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1397691070&sr=1-16

There's bunches out there, in all sorts of shapes.

A really nice cake stand with a dome, maybe?

I was given a cake pop set as a gift and my son and I had fun with that, but it was really work intensive.

It's the heritage pan from nordicware! Got it on amazon

Edit: link here

I use olive oil, but also use a silicone-coated pan which I highly recommend. Perfect size:

https://www.amazon.com/dp/B0029JOC6I

I use parchment paper all the time, as well as pan release spray. I spray the pan a bit, then put a fitted piece of parchment into the bottom of the pan, then cut a strip for around the side, then spray the works again, paying special attention to the bends in the pan. I don't use spring form pans--not even for cheesecakes. I use a mid quality aluminum pan like this http://www.webstaurantstore.com/8-x-3-round-aluminum-cake-pan/419FS25083.html. I personally haven't had great luck with most non-stick pans, especially Wilton, but love the USA Pan brand https://www.amazon.com/USA-Bakeware-Rectangular-Nonstick-Aluminized/dp/B0029JOC6I/ref=sr_1_1?ie=UTF8&qid=1479883887&sr=8-1&keywords=usa+pan+9x13

I always let my cakes cool in the pan for 10-15 min before turning them out to cool. I haven't had one stick that I can remember. GL :)

http://www.amazon.com/All-Star-PB011106-Perfect-Brownie/dp/B002MR0IUG I have this and it is fucking awesome!

I never understood this or that perfect brownie pan thing because I hate the edge pieces. They're dry and tough. Gross.

No soup for you!

I like my steak Blackened! or just burnt! But my steaks would taste better with /u/makaaberi sharing them ;P

Edit: teehee forgot my link and to thank you so THANK YOU <3 and congrats hun

• Bread for sandwiches - LC Foods has a pretty good White bread mix. I usually just use a Mission low carb tortilla and make it like a panini/quesadilla kind of sandwich thingy instead. But then, I like hot sandwiches...
  
  
• Tortellini pasta - Sorry, no help for you there, but I do make "ravioli" (recipe below).
  
  > 1 oz, Cream cheese
  > 2 egg
  > 0.50 cup, shredded, Cheese, mozzarella
  > 3" whoopie pie pan with at least 12 spaces
  >
  >Microwave 1/4 cup mozzarella until melty. Add cream cheese and egg and mix thoroughly. Spray pan with oil and divide mixture equally in the 12 spaces.
  >
  > Bake at 350F for 10 min. Remove all pieces and let them cool.
  >
  >Place 6 pieces back in the whoopie pie pan, divide the remaining 1/4 cup cheese (and any other very small amounts of filling you desire) on top of the pieces in the pan. Place the remaining 6 pieces on top of the cheese. Bake 5-10 minutes or until the cheese is visibly melty on the sides.
  >
  > Voila! Top with your favorite sauce (I like Rao's Brand jarred if I'm not making it myself) and enjoy!.
  
  
• Gnocchi - The Primitive Palate Garlic Gnocchi. Note: I actually like to refrigerate them overnight before adding them to the soup. I think it makes the texture more on par with a potato gnocchi, but then I'm not exactly the leading expert on Italian food so YMMV.
  
  
• Base for Chicken and Gnocchi Soup, or use your own. Mine comes out to 8 servings and around 410 calories and 4g net carbs per serving not including the gnocchi.
  
  Bonus:
  
  
• LC Foods also has a really f-ing good cheesy biscuit mix.
  
  
• I prefer Great Low carb Bread company's premade pizza crusts, but then there are so many pizza crust recipes it might not be worth it to you since they are pricey. I like them because they are easy to take to work with some sauce, cheese, and pepperoni and have a quick and easy lunch.
  
  
• Netrition.com is a great place to go for premade low carb products. You can find LC Foods and Great low Carb Bread Company products there along with Dixie Foods and others. Shipping is only like $5 for the whole order so it helps to reduce costs there.

2 Item

So I made these last night! SO simple, and my husband loved them. This is my new go to. It felt like I had a regular bun, tasted good- my 5 year old ate one that I hadn't cut in two and liked it.
The only problem I need a bigger bun pan. I used this [muffin pan] (http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1395929155&sr=1-3&keywords=hamburger+bun+pan) Wilson pan for muffin tops and its a little bigger than slider size but not quite regular bun size so my meat was the biggest thing in the burger- not that its truly a bad a thing. Just felt awkward with my huge Johnsonville Cheddar Bacon 1/3lb patty...

edit for spelling

And they're SO EASY. You just need this pan. If you don't want to get the pan, you can make the microwave version in a dish that's the size you want the muffin to be.

There are also almond buns that are very similar, but they're way more calorically dense and almond flour is more expensive so I usually do flax. :)

MyFitnessPal on your smartphone.

Grease Keeper

Baking Cooling Racks

Whoopie Pie Pans

Kitchen Scale
/r/ketorecipes

www.cavemanketo.com

No need to buy any extra gadgets - save your money for all the bacon and coconut oil you're going to buy.

Thank you! I always use this recipe. It makes 3 layers, but I just used two for this cake. My layers were especially soft because I used cake strips. It was my first time using them, and I was blown away by the results. It was soft and tender on the outside and beautifully flat :)

Usually cake pulls away from the side of the pan because the exterior is cooking too much faster than the interior. The easy way to even out the process and avoid pull-away is to use baking strips. Personally, I have these from Wilton, but there are a number of different brands available that work equally well. In essence, you soak these then secure them around the outside of your cake pan much like you would a belt around your waist.

I've used them with equal success on spring-form and solid-wall cake pans. They're also great for baking cheesecake, although you have to fine-tune your baking times if you use them with most cheesecake recipes.

When you buy them, be sure to notice the length of the strips to make sure that you have enough for the perimeter size of your pan. They come in an assortment of sizes (6", 8", 12" and 16" are the ones I think I've seen). They're designed to be interconnected for larger pans, and ideally you minimize their overlap when you wrap your pan. Frankly, they sound far more complicated than they are. I have had much better results with consistency since I finally broke down and bought some. I use them constantly, and highly recommend them.

https://www.amazon.com/gp/aw/d/B00EA4BL96/ref=mp_s_a_1_16?ie=UTF8&qid=1506225941&sr=8-16&pi=AC_SX236_SY340_QL65&keywords=bundt+cake+pan

THESE ARE SO CUTE!!

Oh em gee

This Bunny cake pan! Then I’d be able to make little bunny cakes! Or chocolates!

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

The brownie cheesecake is great, and I can definitely recommend the springform pan that they list. It will make removal of the cheesecake super easy.

Actually, he just needed to use the right pan... looks like they were made pancake style.

Like so.

http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA

Review Notes with video!

NOTE: They baked a cheesecake in a water bath with EVERY pan, and tinted the water green to see if they leaked. EVERY model leaked, so they were all reviewed based on their other features.



Winner - Frieling Handle-It 9-Inch Glass Bottom Springform Pan - $50
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.

Runners Up

• [Nordic Ware Pro Form 9-inch Leak-Proof Springform Pan](
  http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_1?ie=UTF8&qid=1376062619&sr=8-1&keywords=nordicware+springform+pan) - $17
  Despite its promise of being leakproof, this pan allowed water to seep in, just like all the others. While it performed admirably, evenly browning the peach cake, its nonstick-coated base wasn’t as scratch-resistant as the glass-bottomed Frieling, and it didn’t release quite as easily as our winner, resulting in a cheesecake with less than perfectly smooth sides.
  
  
• Cuisinart Chef's Classic Nonstick Springform Pan - $13.95
  Though both peach cake and cheesecake emerged from this model almost perfectly and beautifully browned, cleanup wasn’t so effortless. The narrow crevice along the bottom of the removable sides trapped crumbs, even after several rounds in the dishwasher. The upturned rim on the base made cutting slices awkward.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan - $21.45

I have wanted a good 13x9 pan for so long!!

Who doesn't need a spendy baking pan that was cheaper when I added it to my list = 11 bucks or a wine pump and stoppers or a maglight for when storms happen and the power goes out?

pan = baking cakes! and other things... brownies! :)

wine pump = for the days when you can't finish the bottle, pump all the air out, keeps it tasting better longer!

maglight = for when the power goes out or when it is dark or when you need to see under you bed or couch

This checkerboard cake pan on your wishlist https://www.amazon.co.uk/dp/B000I0TWJ2/?coliid=I1RNWNDKCEU5YM&colid=3UOYHBWWUNC5S&psc=1&ref_=lv_vv_lig_dp_it

http://www.amazon.com/gp/aw/d/B000I0TWJ2/ref=mp_s_a_1_1?qid=1464480819&sr=8-1&pi=SX200_QL40&keywords=checkerboard+cake+pan

That's all very interesting and I couldn't have guessed. I wonder if there could be a tank designed in the spirit of that brownie pan where every piece is an edge piece. Maybe something to the same effect (different implementation of course) in beer tanks could eliminate some of those differentials and other factors.

All-Edges Pan would give you the result you're looking for, but i'm hesitant to buy a separate $36 pan for a single dish.

You could leave the top layer as exposed noodles to let them dry out, then cover with cheese just before pulling from the oven.

I have no use for this

This is the most awful, asinine, backwards invention ever.

What they need is the exact opposite of that. Mmmmm a whole pan of gooey brownies....

Not a crazy idea at all! Also, they exist. There are a few other similar styled ones out there too.

Or buy this.

You're welcome.

Appears it's out of stock right now though. Cupcake tray works too.

You guys seen my pan?

like this? or this? or this?

You can still get the brownie version on Amazon! Unless you're actually 5+ people, it'll be more than adequate!

Alex is smart, he makes it in the endless crust brownie pan for perfect lasagna and crust ratio

Also the edge pieces are the best. We even have a pan just to get all edges. http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_1?ie=UTF8&qid=1373851918&sr=8-1&keywords=brownie+pan+all+edges

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Mmmm edge brownies

People like the edges? I was always fighting to get a center piece.

Amazon

With this, every piece is an edge piece: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Mochiko is available at most Asian markets, you can find it in plastic bags as the Southeast Asian staple "glutinous rice flour." I use a California brand, blue star, but the others are fine too. All the other ingredients are standard, all purpose flour, baking soda, vanilla extract.

Recipe for pumpkin mochi, feel free to cut the sugar by half!

Recipe for butter mochi.

I like baking it in a bakers edge pan, for lots of crunchy chewy goodness.

You meanthis one?

I enjoy going out to eat a big new york strip cooked medium with a baked potato.
No soup for you!
Kitchen item to die for

Yay for moving!! this cupcake cake mold would be so amazing! I would totally squeal like a little girl opening this!! Lol

Hey, I was actually asking about the pans you originally mentioned. The Fat Daddio ones.

Do they leak out of you use a more liquid batter when baking cakes? Asking, bc the reviews only talk about baking cheesecakes in them as well. They are also marketed as cheesecakes pans (at least on amazon they are.)

this!

I would love anything from my list (your choice) or items such as:

Howl's Moving Castle

Super cool bundt pan!!!

Batman Snuggie without cowl

Batman Snuggie with cowl

My brother is almost done with his advance training. What are branch/specialty are you going into?

Riddle the First
a toast!
There's this emergency candle. It has three wicks! How else would you make toast, if not over an open flame? And everyone knows how much more pleasant it is to study by candlelight. Found here

Riddle the Second
a broom?
On the arts-and-crafts list there lies a "bookbinding brush," to use when making notebooks! Not only does it look like a miniature broom, but every student needs a notebook to take notes in! Found here

Riddle the Third
a hat!
On "Chris's List," There is a lovely bundt cake pan. This lovely bundt cake pan could serve as a beautiful hat! As long as you don't mind looking like you've been caught in a whirlwind! And, it always serves to have something sweet to bribe your teachers with. ;) Found here

Riddle the Fourth
a book!
I have a whole wishlist full of books. The one I'd like most right now is The Hot Sauce Cookbook. It's about how to make hot sauce! Keeping a student entertained during holidays is the best way to avoid chaos at school! Found here

Riddle the Fifth
a trunk!
In the arts-and-crafts list, there is a beautiful wooden box. It's just the right size for a few novels. And just the right size to hide under those school books so no one finds those ahem special books. Found here

For Bonus Points
a cape!
On my "Arts and Crafts" list, I have an unfinished lighthouse. Just like the ones on CAPE Cod! A cape is necessary for those brief naps in the library. Better than a sleep mask! Found here

Mischief Managed!

A marble rolling pin is a great gift if they don't already have one. Just thinking about things I'd personally like to receive- cute bakeware that I haven't bought for myself yet, definitely. Brioche molds, cookie cutters, mini tart pans. Stuff like that. A fancy bundt pan (like so) is great too!

Found here, for the interested. Ton of cool designs, including silicon ones that I think you place into a normal bundt pan.

Perfect Brownie Pan. I thought it was a gimmick, but once you make sure every crevice of that shit is well oiled (so the brownie doesn't stick)...its like brownie corner heaven.

The only negative is that it's a pain in the ass to clean.

Pro tip: ONLY eat Ghirardelli brownie mix. Spend the extra $1.50 for it. Trust me...you will never go back.

Ok honestly I'm with you - love the middle ones. This pan doesn't give you all edges like those other people keep posting, but it does give you clean cut brownies if you do it the right way. You may have to do a couple dozen batches to make it work.

I cook these all the time - I use a silicon springform pan and it works great. One thing, you have to let it sit for 10 minutes or more or else when you cut it, the topping and juices run all over the place. I also use a paper towel to sop up any juices on the top.

/It does help to cook the veggies and sausage first, but I'm too damn lazy and I don't want to have to clean ANOTHER pan.

If you make yourself an amazon.com account and add your shipping address then link me your gift code I will buy you this. It's amazing and you should have one!

http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_2?ie=UTF8&qid=1407808914&sr=8-2&keywords=shallow+muffin+pan

Yup that's the best idea. I recommend this one.

So excited to give this subreddit a try! This week I kept it pretty simple and just used a recipe I found online for the cake and ganache. One of my Christmas gifts was one of these and so I wanted to use it right away!


As far as the recipe is concerned, I was pretty happy with how everything came out. I bake quite a bit so I had everything but the buttermilk on hand. I personally wasn't a huge fan of the ganache, but my husband and friends loved it. If I were to do anything different I think I would have made the ganache just a little thinner. The thickness was good for a normal bundt cake but since this pan leaves the little holes I think something a little thinner would have been more aesthetically pleasing.

Name: "Nordic Ware Haunted Skull Cakelet Pan"

$29

Purchase Link:
https://www.amazon.com/Nordicware-59933-Haunted-Skull-Cakelet/dp/B00Y6PRETK

Here you go
https://www.amazon.com/dp/B00Y6PRETK/ref=cm_sw_r_other_apa_i_VG9TCbB1D66JQ

It's the Hiware 7" springform pan I can't find the brackets on my phone to do the link. Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Accessories for Instant Pot 6, 8 Qt Pressure Cooker https://www.amazon.com/dp/B01KHHFCKS/ref=cm_sw_r_cp_apa_i_QG8IDbHC1RV65

You can get all three of these non-stick ones for less money.

Smiley
Bugs
Zoo Friends

In my experience it's all about the baking.

• Very easy to over cook brownies, they need to be hot lava when in the oven, and cool to a semi-solid when taken out.
  
  
• The best brownie is an edge brownie, thusly the best baking pan looks like a snake
  
  
• never listen to anybody that suggests using dark chocolate in brownie mix, find the nearest trout and start attacking them.
  
  
• Use a low protein flour, you don't need a gluten network crumb like in sandwich bread.
  
  
• Pecans or Walnuts add a nice touch, but don't crush the nuts too much, nor roast them too much prior.

If you are not a peasant then this is how you bake your brownies.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448