Comments? I always put the pan directly on the rack, and have not had a problem, in 30+ years.
What kind of psycho would bake dough / batter directly on a rack? Is this satire?
That’s not what the article means, I don’ think, because it says
When you bake your cake in a pan, this problem doesn’t arise, and you can easily place your cake on the wire rack.
The article also says:
“ To bake perfectly, the cake needs to receive constant and uniform heat, a characteristic that is lacking if you place it directly on the rack. This is because the rack, precisely because of its shape, does not allow the base of the cake to cook evenly, but would instead create a notable difference between the points that rest on the metal part and the points that instead rest on the empty spaces. The result would be a base that is overcooked in some parts and not fully set in others”.
I didn’t think it was implying that a pan was not used, i.e. a mess of batter was bunged into the oven without benefit of a pan. 
It is, though.
This is precisely what’s dangerous for your cake if it’s not inside the pan: the bottom layer, in particular, often softens during baking, and if there’s no solid surface underneath, the batter could fold between the oven racks, ruining the cake’s structure. This is why, when baking a cake or any dessert that doesn’t require a pan, it’s best to place it on a baking sheet to ensure a cake with an absolutely perfect shape and base.
Is this site like “Cooking 101 for absolute idiots?”
I ran the text through a couple of AI detectors, and results were inconclusive. But I suspect a LLM was LLMing all over it.
I don’t remember whether I mentioned it here, but there was an article on Eater a while back that began “Mardi Gras falls on a Tuesday this year…”
