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.
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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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 (6 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.
