I was looking for a set of cake pans to make three-layer cakes. These “fit the bill” exactly! They are made of thick non-stick metal with nicely turned edges, they are attractive and well-made The bases are slightly tapered inward so the pans can be easily stacked to minimize storage space. The set includes pre-cut parchment paper with lift tabs making cake removal easy while keeping the contents intact.The only issue I had when using them was that I had to have my wife hold the tabs “out of the way” while filling the pans.My boxed cake mix filled all three pans about half full. Since the pans are a dark color, you will want to bake at 325 degrees and check with a toothpick at the minimum baking time. I was happy with my first three-layer cake

I was not expecting much but now that I see the build and quality I am very please with these. I currently have a mismatch of 8" pans. Some with tapered sides and one with straight sides. And none were as tall a these are. Now I can bake a fat cake that I can then cut in half and make one of my favorite Carrot Cake Recipes.------------------------------------------Carrot Cake (3) 8" PansPrep Time: 1 | Cook Time: 40 | Makes: 10 1/2 cups (see notes for pans) (Scaled) | Difficulty: EasyIngredients:• 3 cups all-purpose flour• 3 teaspoons baking powder• 1 1/2 teaspoon baking soda• 3/4 teaspoon salt• 1 1/2 teaspoon ground cinnamon• 3/4 teaspoon ground nutmeg• 3/4 teaspoon allspice• 6 eggs• 1 1/2 cups white sugar• 3 teaspoons vanilla extract• 1 1/8 cups vegetable oil• 3/4 cup buttermilk• 4 1/2 cups grated carrots• 15 ounce crushed pineapple, drained• 3/4 cup sweetened flaked coconut• 1 1/2 cup chopped pecans or walnuts• 3/4 cup raisinsDirections:1. Preheat the oven to 350°See notes for amounts and tempsgrease and flour (3) pans2. Soak carrots and raisins in 3T melted butter3. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.4. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil and buttermilk; the mixture should resemble pudding.5. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins.6. Pour the batter into the prepared pan, and spread evenly.7. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.--------------------------------------------Cream Cheese Frosting:16 ounces full-fat brick cream cheese, softened to room temperature3/4 cup unsalted butter, softened to room temperature5 cups confectioners’ sugar1 and 1/2 teaspoons pure vanilla extractpinch of salt, to tasteMake the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.Notes:14" square (14 cups) each layer. 325°10" round (6 cups) each layer 350°8" round (3.5 cups) each layer 350°5x7 rectangle (7.5 cups) 350°

Well made, good quality, worked great, good value.

I just received these pans this week I have not been able to use them yet But I am sure they will work great. They are heavier made than my old pans. I love the parchment liners that will be great for cake baking.I use my old pans for dredging chicken, one flour, one egg, and one breadcrumb. These will work great for them too.I like the non-stick finish I hope it holds up well. If not I will be back.

These are thick, attractive and well-made cake pans. I've used 9" cake pans in the past, and though these are only 8" diameter, they are deeper. Having 3 pans provides additional options.The base is slightly tapered inward so the pans can be easily stacked to minimize storage space needed.The pans have a non-stick coating. A nice touch - the set includes pre-cut parchment paper with handles (lift tabs) on two sides that makes removal easy while keeping the contents intact.

Nonstick works well, and cakes release cleanly. The included parchment circles are a nice touch. The pans feel slightly thinner than some higher-end brands, but they bake evenly and don’t warp in the oven. A solid set for home bakers, I'm very happy with it!

These feel like premium none stick pans. Not thin metal. On top of that they come with 100 little parchment cutouts with arms for easy lift out. As long as you don't use metal utensils these feel like they'd last a long time. Baked three sourdough garlic breads in these today and the loafs dropped right out of the pan.

Very well made, grate quality round cake pans. I love the tall sides of these 8 inch nonstick pans. Really durable pans. The precut parchment paper rounds that come with this set are a definite time saver!