Pans

Whatever type of pan you choose for your cakes, pans should be not less than half or more than two-thirds full when they are put into the oven (loaf pans can be a little fuller). Too large a pan will produce a thin, dry cake; if it is too small the center may be doughy or the cake may fall.

Once you have chosen the pan, butter it generously. Sprinkle in flour, then tilt the pan until the entire inside is dusted with a thin flour coating. Reverse the pan over the sink and tap it on the bottom to knock out the excess.