I just read a very interesting article about how the colour of a metal cake pan can effect the outcome of a cake! I receive emails from King Arthur Flour & they have some very useful & interesting info & some good recipes. In today’s email there was a blog post about the difference cakes can. turn out when baked in either a dark or light metal cake pan. I actuallly am very glad to know this because I just couldn’t understand why some times my cakes have domes on top, why the crust is harder then other times, when the outside is done & the inside is still wet etc. Take a few minutes, the article isn’t too long, to read about this! Here is the link to the article
