Above, I’m pouring the batter into a 8”x8” cake pan. Dede explained that price actually does seem to matter when it comes to cake pans, as the pricier pans generally create more evenly-baked, flatter cakes (better for icing and stacking, as you don’t have to slice off the top to create a flat surface). However, she cautioned against silicone pans, which she says create a “too-blonde” cake - a little browning adds character and taste.
A couple more fun facts I learned today:
1. Toasting nuts before using them in cakes is a good idea because it heightens the flavor. Dede toasted the walnuts 5-10 minutes at 350 degrees F, and then let them cool before chopping them (if you chop them when they’re too hot they can get gummy).
2. If a recipe calls for cake flour, you should really try to use it. If, however, you routinely start baking only to realize that you have no cake flour, and know of nowhere you can find the stuff in a one-mile radius (as happens to me…every time I make a cake), you can substitute 7/8 cup of all-purpose flour and a few teaspoons of cornstarch for each cup of cake flour in a pinch.
