Which Wilton Springform is the best for the Orange Chiffon Cake as recommended by Rose? Is it this one:
2109-5354 which has a waffled bottom,
or this one?
which doesn’t look as though it has a waffled bottom but has a non-stick finish? It still looks light im colour, although I can’t be sure. I assume non-stick is not good for chiffon layers. Since the cake has to be unmolded right away anyway, would it be ok to use a 9x3 inch loose-bottomed Magic Line instead of a springform?
Would it make a difference to the cake if the springform pan were SHINY and light instead of dull and light?
And, for the Chicago Metallic Pans… would it be correct to get the Commercial pans which are uncoated, instead of the Professional line, which are coated with non-stick material and therefore have a dark finish?