Not all cakes require yourbaking panto be greased and/or floured.
If your recipe doesn’t call for a greased pan, skip this step.
When greasing the sides and corners of the pan, turn the pan as you grease.
Credit: Blaine Moats
Cakes baked in these kinds of pans are notorious for sticking.
The flour will “skate” over the greased surface and stick to it.
Tap out any extra flour into the garbage.
Credit: Blaine Moats
Brush on pans instead of greasing/flouring.
Keep in mind that you’re free to only use this method for cakes baked in flat-bottom pans.
Use the grease-and-flour method, above, for fluted tube pans.
Press it into the corners, smoothing out any wrinkles or bubbles.
Always follow your recipe’s instructions for cooling your cake.
Set a kitchen timer for this step.
Cooling the cake too long in the pan might make it difficult to remove.
Cool cake as directed in your recipe.
Put your cake-making knowledge to good use and practice somebaking therapywith a delightfulchampagne cake with strawberries.
Credit: Blaine Moats
Or go for aclassic chocolate cake.
Don’t forget theice cream!
Credit: Blaine Moats
Credit: Blaine Moats
