When you are preparing cake pans so the batter won't stick when you go to take it out
of the pans after it cools. Rub the pans with butter, then put in some flour (as much as
you think you will need for two pans) then put the pans together like a tamborine, hold
tight, then shake the flour around to coat both pans. You get better coverage this way
and waste less flour.
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doramoreno62 (2 discussions) on Jan 4, 2011 at 03:39 AM
My no fail method for preparing cake pans is making your own non stick pan grease. Mix equal amounts of shortening, flour and vegetable oil. I use 1 cup of each. Mix for a few minutes until it is well combined. Save it covered in the fridge. When you need it, just brush onto your pan with a pastry brush. I wipe the brush with a paper towel and putit in a ziplock next to the pan grease container in the fridge. No need to wash it every time. Your cake will not stick.
Comment by: doramoreno62 (2 discussions) on Jan 4, 2011 at 03:42 AM
I forgot to add, this is soooo much cheaper than non stick sprays and soooo much easier to use than buttering and flouring pans.
Comment by: SoulWings (no discussions) on Feb 18, 2011 at 12:53 PM
I don't use shortening for anything; do you think margarine would work?
Comment by: trecur (1 discussion) on Sep 24, 2011 at 09:25 AM
My 2nd son cooked for the Marines for 20 years. We baked a cake for a friend's b'day and he tapped the sides of the cake pan quite a few times to loosen it before he took it out of the pan. Worked like a charm!
Comment by: contraryme (1 discussion) on Oct 28, 2011 at 09:22 PM
I have used this for years. I was given this recipe by a professional cake baker and decorator. I've never refrigerated it (per her advice) and it works perfect every single time. Saves so much money too. No artifical sprays and prevents the hassle of using grease and flour.
Comment by: contraryme (1 discussion) on Oct 28, 2011 at 09:24 PM
I forgot to add that I also use parchment on all my baking and use this mixture to grease the parchment too.
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kgallivan (5 discussions) on Apr 17, 2010 at 03:31 PM
Love the sugar idea - I always use sugar in the pan for banana bread -YUM!
I always use Baker's Joy - so easy. I sometimes use parchment - for cakes I suspect might give me trouble.
I always use Baker's Joy - so easy. I sometimes use parchment - for cakes I suspect might give me trouble.
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grace4zoe (1 discussion) on Mar 28, 2010 at 02:50 PM
I've found that coating cake pans with sugar rather than flour leaves a more 'presentable' and tastier surface. This works especially well for cakes that will not be completely frosted...either left plain or with a light glaze.
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prettycake51 (8 discussions) on Mar 26, 2010 at 07:27 PM
cover the buttom with parchment paper.. It never fails.. No mess too.
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patt (1 discussion) on Mar 25, 2010 at 11:23 AM
I have always used oil and flour to coat the pans and it always ended up sticking. I will try this tip next time I bake a cake. Thanks for the tip.
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shelbyk (2 discussions) on Nov 12, 2009 at 12:24 AM
Yes! That brought back memories of my grandma. she use to do that and it was so unique. I had forgotten. Thank you.
