Growing up, Little Debbie, Hostess and I were BFF’s…. and we became dangerously close while I was pregnant with my little man. My favorites were Oatmeal Cream Pies, Cosmic Brownies and Twinkies…. Now that I’m gluten-free… and pay much better attention to the ingredients we eat… The three of us haven’t spoke.
Thankfully, I was blessed to receive a new baking pan to try out as a Taste of Home Volunteer Field Editor. The pan shown below, is made by Baker’s Advantage and called Fillables Mini Loaf Pan. While this name fits, I prefer to call it my ‘Twinkie’ pan 🙂
Since I’m completely gluten-free and operate a gluten-free bakery, I’ve learned that sometimes ‘special’ pans do not work well with gluten-free batters. I was afraid that would be the case with this pan but I was so wrong!! This pan is SO easy to use!
It features a non-stick coating that helps prevent batter from sticking into those little crevices. In addition, the pan cooks very evenly, which is a HUGE plus for me! Basically, you use whatever batter you want in both pans, bake, remove and cool, fill and put together! It’s SO simple!
Here’s my Chocolate Glazed Vanilla Cream Cakes using the pan:
*The instruction book came with two recipes but I really wanted to try out a light, fluffy cake that was soft, yet held the filling well. I decided to use my bakery’s Classic Vanilla Cupcake Recipe, which typically makes 1 dozen cupcakes. In the Fillables pan, it made 6 mini loafs. *
Step 1: Heat oven to 350F and spray both baking pans with cooking spray.
Step 2: Make batter and pour into each mold (about 3/4 full).
Step 3: Place pans in the oven and bake for about 20 minutes or until toothpick comes out clean.
Step 4: Remove from oven and pan. Let cool completely on wire rack.
Step 5: Fill crevices with desired filling and cover with top loaf.
Step 6: Drizzle chocolate ganache (or whatever topping you want — optional) and ENJOY!
The cakes came out very easily and cooked well through, evenly. As for baking, I will probably reduce heat to 325F and watch closely. I let the cakes overcook just slightly – although my family thought they were GREAT. I definitely think this is a fun, easy to use baking pan that can take desserts to the next level!
The crevice for the filling is very nicely shaped and would hold a wide variety of fillings. The options are practically endless. Here’s a few of our future test runs we want to do with the pans:
*Chocolate Cake with Peanut Butter Filling
*Raspberry Cake with White Chocolate Filling
*Vanilla Cake with Strawberry Filling
*Lemon Cake with Lemon Curd Filling
*Boston Cream Pie
*Caramel Filled Brownies
I have a feeling this pan will be a great addition to the bakery options available in the future! 😉
**Disclaimer: I received the Fillables baking pan to use, test and give an honest review. I received no monetary compensation for this review. This is my own personal opinion. **