Windsor Academy

I really enjoy cooking, baking, and experimenting with new recipes. Now, not all of my experiments turn out well, but the fun is in the trying. One of the things I seem to have the most trouble with is my cakes. Part of the reason is that I often have to make vegan cakes because of some food allergies in the family, so the texture is difficult to get right without using eggs. But even when I use the standard recipes I have trouble removing my cake from the pan without losing chunks from it, which is not pretty. I realized I needed to get better quality pans, but to make it more idiot-proof I opted for something even better, a quality square springform pan.

What makes using a springform pan so great is the easy release of the cake from the pan – simply open the buckle, remove the sides of the pan and a perfect cake. This pan comes in 2 great sizes and is made of sturdy commercial-grade steel, so it holds up very well. And besides using it for cakes, it’s great for baking breads and lasagna too. It’s now one of my favorite pieces of kitchen bakeware.