The world of forms is a wide one. Here’s a small selection of specialties. They’re the sorts of forms you might use only once in a while, but when you want ’em you want ’em. A pudding mold (upper right) is key if you’re British, of course. Tube pans of various kinds are important for angel food or bundt-type cakes (tube pans are a world unto themselves, actually). Brioche pans are more for look than function, and as for the charlotte pan, I just happen to love charlottes, is all. I also use that thing for soufflés when I’m feeling pretentious (often).
The thing to remember about specialty forms is that they take up a lot of space and you only use them once in a blue moon, so think about where you’ll store them outside of the kitchen. I have an industrial rack in my basement full of these kinds of things. What’s my excuse for owning all this crazy stuff? Why, you are of course. I talk about you probably once a week in my house. Honey, I’m a pastry blogger. The readers expect it and it doesn’t cost much. You may never comment, you may only rarely read, I may never get the chance to learn your name, but you provide a pretext to keep my form addiction going, and for that I thank you — deeply and from my heart. Have a great weekend!