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Wilton Dimensions Multi-Cavity Present Cake Pan
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- Featuring 4 cavities each of a present
- Limited lifetime warranty
- Even heat distribution
- Classic present themed shape
- Non-stick pan for ease of use and cleanup
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This item Wilton Dimensions Multi-Cavity Present Cake Pan
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Create beautifully detailed cakes, frozen desserts and appetizers. Professional weight, cast aluminum for exceptional detail. Premium non-stick surface for easy release and cleanup. Individual cakes-featuring 4 cavities, each of a present.
Top customer reviews
With pans like this it is best to use a dense batter - think pound cake so all the detail of each cavity is enhanced. Less air and more substance will result in less air holes in the finished design, and less problems removing the cakes from the pan. A cake mix can be modified to work well by adding an extra egg and even substituting yogurt (I use non-fat plain) in place of the liquid.
This is a non-stick pan but it still needs preparation to release the cakes. The pan can be greased by hand, but because of the detailed design it is easy to miss spots, so I use a cooking spray designed for baking that contains flour - like Baker's Joy or similar store brand. While preparing the batter, spray inside each cavity heavily and then turn the pan upside down onto paper towels to drain.
Fill the cake molds slightly higher than the usual 2/3rds full - probably 4/5ths full - because if the cake does not fully rise up within the cavity the bottom of the design will be cut-off. Better to over fill slightly and cut off any excess with a bread knife (after cooling) cutting straight across the pan to obtain a flat bottom edge than having a section of the design missing.
After filling, rap the pan several times on the counter top to remove trapped air that will mar the finished design. And, to ensure the batter does not make a mess in the oven, I usually put a cookie sheet on the oven rack below the pan.
There are hints that if followed will ensure perfect cake release. It is essential that the cakes cool in the pan on a cooling rack for ten minutes. It is worth the effort to time it because too little time and the cake will be too hot and fragile and may break apart when flipped over. Too much time and the cake tends to adhere to the cake pan.
After ten minutes, put the cooling rack upside down on top of the pan and hold the pan and rack together and turn them over. Gently lift up the pan a couple of inches over the cooling rack and the cakes should fall out. Let them finish cooling and then finish off by sprinkling the cakes with some powdered sugar.
No additional decorating is necessary because the cake mold is so detailed. Light cake batters show off the details better than dark, but for parties I usually make several different cake batters - like chocolate, lemon and gingerbread--because they look so festive on the table. So much can be done with these cakes, like adding tiny bits of dried fruit or mini-chocolate chips to the batter -- but keep the pieces very small or they will sink to the bottom. If desired, a section of the middle can be removed with an apple corer and the cake filled with cream cheese frosting or other filling. Endless possibilities and a beautiful result.