We have quite a few food allergies in our family including egg and nut allergies, so I often end up having to make our desserts and special occasion cakes. I really don’t mind since I like knowing exactly what is in the food we’re eating, plus I tend to make healthier choices on ingredients compared to the store-bought versions. Of course, I sometimes run into problems of not having the right cake pan on-hand when I want to make a specific kind of cake. One of my families favorite cakes recently was a simple ice cream cake made with a graham cracker crust. Having to use a pie pan made the cake a little smaller than I would have liked and I realized that next time I’ll make a big ice cream layer cake instead using a Commercial-Weight Kaiser LaForme Springform Pan.

I love the quality of the Kaiser LaForme bakeware products. The pans are made of commercial-weight steel- and cook very evenly and consistenly.  The 2 layer nonstick coating makes it so easy to just slide your finished cake out of the pan for perfect looking results. The buckle on the pan even has a lifetime warranty which I could have used on the other brand of springform pan I had bought years ago.

This entry was posted on Tuesday, May 5th, 2009 at 6:01 pm and is filed under Cooking, Food & Wine. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.