I recently discovered this Wilton pan set at Sur la Table and thought how perfect it would be for Paleo baking, as the coconut and almond flours do not rise nearly as much as the glutenous kind. And, who wouldn’t love all those layers of frosting or cream filling?!
Tested them out by making giant whoopie pies using the Carrot Cake Cream Pie recipe from Primal Cravings. They turned out perfect! One batch made 4 pans (2 giant pies) baked for 18 minutes (a few minutes longer than for the small pies). To ensure full release, I brushed the pans with ghee before filling.
batter in the pans…
baking for 18 minutes…
released and cooling…waiting…
…and ready for filling!
Ready to eat!
This cake serves 4 easily.
These carrot cakes were (Paleo) perfection!
*Note: These pans bake much more evenly that muffin tins or mini-loaves.
They are now my “go-to” Paleo bakeware!
Next Project: Vanilla layer cake using the Vanilla Cupcake recipe from Paleo Indulgences (p.60). The recipe should yield enough batter for all 5 pans and will be layered with maple cinnamon frosting (p.48) and topped with fresh pineapple rings!
I forsee these as useful for Paleo Dough flatbreads as well!