A cake that won't release from its pan is so frustrating and a surefire way to quickly suck all the fun out of baking.
|A just-baked cake cleanly released from its pan.|
Many recipes just call for greasing and flouring, but also lining the pan with a fitted piece of parchment is insurance that everything will work out, no pun intended.
So here's how to prepare a cake pan and keep smiles in the kitchen where they belong:
|With a pencil, trace the bottom of your cake pan onto a piece of parchment and cut it out.|
|Thoroughly grease the cake pan with butter or vegetable shortening. I prefer shortening.|
|Line the bottom of the greased pan with the cut piece of parchment.|
|Now thoroughly grease the pan again with butter or shortening.|
|Add about 1/4 cup of flour to the pan.|
|Shake the flour evenly over the bottom of the pan.|
|Now lift the pan up and tap the flour evenly around the sides of the pan. I'm holding the pan over a second pan that needs to be floured so that the excess flour won't be wasted.|
|Once the sides are coated with flour, the pan is ready for batter and baking.|