tulip paper liners (all the rage right now; just visit your local Starbucks, and you'll see more than things than you can imagine made with them), this tall cupcake pan certainly makes some cute food!
I must say, I'm addicted to collectible cake pans,, and I just can't seem to have enough varieties to do all the things I'd like to do. Another recent addition is this fun wonder--the Fanci-Fill cake pan--also from Wilton.
And you can also do savory with this; the recipe booklet has a "rice cake" of sorts, where you put whatever you planned to serve with the rice you just made inside the "fill" part of the cake pan. A new way to serve Indian food? I think so!
But all humor aside, baking pans, which ones to get (nonstick or commercial metal), and many other construction details befuddle home bakers nationwide. A friend from my Boston days recently asked me what was my preferred cookie sheet--the flat, insulated kind with the two upturned lips or jelly-roll style?
However, sometimes you can't get away from nonstick coating. The Fanci-Fill pan I just bought and fell in love with has nonstick coating, as do many of my layer cake pans. But I always apply cake release to the pan and line it with parchment (also applied with cake release) to ensure things really don't stick (and to hopefully avoid little Teflon bits getting into any precious crumb).
Here is an excellent recipe for cake release that I picked up at a cake decorating convention last summer. You can make this in small batches and store in your dry-goods cabinet for up to 3 months.
4 tbsp shortening
4 tbsp neutral oil such as vegetable or canola
4 tbsp all-purpose flour
Mix thoroughly until no lumps. Apply to cake pans and/or muffin tins with pastry brush. Store in an airtight container in dry area at room temperature for up to 3 months.