SC - seed cake from Tusser

[Decker, Terry D.]

A period cake hoop was usually a thin band of willow of appropriate width
with the ends joined by a loop so the diameter can be changed.  It was
soaked in water before use to keep it from burning.  It was used to keep a
soft dough in a circular shape during baking.  It is not used with batter
cakes.  Modern hoops are usually made from stainless steel.

More common these days is the springform pan which is a hoop with a rabbet
to fit around a solid bottom and a spring clamp to lock the hoop solidly in
place.

Bear    

> My grandmother used to use the term hoop pan for a spring form....dunno if
> that is what the recipe means, though.
> 
> Diana d'Avignon
> 
> 
> > What exactly is a "Hoop"? Is it like a modern cake pan? Or is it simply
> > a loop/hoop with no bottom?
> 
>