Tiffany Haney
Greasing a cake pan is an essential step in the cake-making process. Without it, cakes are likely to stick to the pan, resulting in a crumbly mess. To prevent this, bakers can use a variety of greasing agents, such as butter, shortening, cooking spray, or a combination of these. Additionally, lining the pan with parchment paper provides extra insurance against sticking. Some bakers also recommend flouring the pan, especially for certain cake types, although this step may leave a residue on the cake's surface. By taking the time to properly prepare a cake pan, bakers can ensure their cakes come out clean and intact.
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What You'll Learn
Butter
Greasing a cake pan with butter is a popular technique to prevent cakes from sticking to the pan. However, some bakers have experienced sticking even after using butter. This is because butter contains water, milk, and milk solids, which can cause the cake to stick to the pan. The water in butter evaporates at 212°F, and around 266°F, the milk solids begin to brown and become sticky. Therefore, using butter alone may not be the best option for greasing a cake pan.
A better alternative is to use a combination of butter and flour. This method, known as "butter and flour", involves applying butter to the pan and then coating it with flour. This simple technique will help cakes retain their perfect shape and prevent them from sticking. It is important to ensure that the butter is softened before applying it to the pan. You can use a paper towel to wipe the butter all over the pan, making sure to get into all the nooks and crannies.
After greasing the pan with butter, add a tablespoon or two of all-purpose flour and rotate and tap the pan until the flour covers every greased surface. You can then discard any remaining flour. If you are using a pan with a fixed bottom, it is recommended to cut out a piece of parchment paper to fit the bottom of the pan before greasing and flouring the sides. This will ensure that the cake falls out of the pan with ease.
While the butter and flour method is effective, some bakers prefer to use other types of fat for greasing, such as shortening or cooking spray, as they are pure fat with no water content. Coconut oil, bacon fat, or clarified butter (with the milk solids removed) can also be used. Additionally, using parchment paper or foil to line the pan can provide extra insurance against sticking.
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Flour
To flour a cake pan, first grease the pan with butter, shortening, oil, or cooking spray. Next, add a spoonful or two of flour to the pan. Hold the pan over the sink and shake it back and forth to evenly distribute the flour across the pan's interior. Tilt the pan to ensure the sides are coated, then invert it and tap out any excess flour.
Some bakers prefer to use parchment paper or a silicone baking mat instead of flour. Parchment paper is particularly useful for foam-based cakes, such as angel food, sponge, and chiffon cakes, as these cakes need to stick to the sides of the pan for support and structure.
Another alternative to flour is to use sugar, cornmeal, or cocoa powder. These options provide a crunchy texture to the cake and are less likely to clump than flour.
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Baking spray
If you want to make your own baking spray, you can mix equal parts of flour, vegetable oil, and shortening. Blend these ingredients together and store the mixture in an airtight container in the refrigerator for up to 9 months. When you are ready to bake, simply grab a pastry brush and spread a generous amount of your homemade baking spray around your cake pan, making sure to get into all the nooks and crannies.
Additionally, if you are using a Bundt pan, it is important to be careful when greasing the pan, as the patterned surface can cling to the cake, making it difficult to unmold. Make sure to get into all the crevices of the pan and, if needed, you can place the greased pan in the fridge while you prepare the batter.
Overall, baking spray is a convenient and effective way to coat your cake pan and prevent your cake from sticking. Whether you use a store-bought or homemade version, simply spray or brush it onto your pan, and you'll be well on your way to a perfectly baked cake that releases easily from the pan.
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Parchment paper
To line a cake pan with parchment paper, start by tearing off a sheet of parchment that is slightly bigger than the cake pan. Fold the parchment in half from the bottom to the top, and then fold it in half again from right to left so that it now resembles a square. Next, fold the square into a triangle by folding it up from left to right. Fold the triangle in half again, making an even smaller triangle. Place the triangle against the pan and find the corner of the triangle that will be the centre of the paper once it is unfolded. Place this corner in the middle of the cake pan and trim the excess parchment that is hanging over the edge. Unfold the paper, and you will have a round piece of parchment that fits perfectly on the bottom of your pan.
You can also use pre-cut parchment rounds, which are convenient, but they can be expensive and you will need multiple sizes if you have cake pans in different sizes.
Some bakers recommend greasing the pan with butter or oil before adding the parchment, which helps the parchment adhere and hold in place. The parchment can then be greased again to guarantee an ultra non-stick environment. However, one baker notes that she does not like the method of greasing the pan and then dusting it with flour, as this can result in a "gooey, floury, weird layer" on the outside of the cake.
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Sugar
To coat a cake pan with sugar, one can use a sugar shaker to evenly distribute the sugar in the pan. The sugar granules will naturally want to establish an even layer. One can also grease the pan with butter or vegetable oil and then add a big scoop of sugar, tapping the pan until there is an even coat. The excess sugar can then be tossed out. This method will give the cake a sparkly, crunchy finish.
The type of sugar used can be standard or fine granulated sugar, or even raw sugar. However, it is not recommended to use powdered sugar or brown sugar.
Using sugar to coat cake pans is especially useful for cakes with a high sugar content, as it will produce a release so that the cake does not stick to the pan. It is also a good alternative to flouring the pan, as flour can sometimes clump and leave an unwanted raw texture on the outside of the cake.
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Frequently asked questions
Yes, you can coat a cake pan with butter. Use a paper towel to wipe butter all over the inside of the pan, including the bottom, sides, and corners.
Yes, coating a cake pan with flour is a common practice. After greasing the pan, sprinkle flour across the pan's interior, rotating and tapping the pan to ensure every greased surface is covered.
Yes, you can coat a cake pan with sugar instead of flour. This method adds a crunchy texture and a pleasant taste to the cake's crust.
Yes, parchment paper is a great option for the bottoms of flat pans. You can buy pre-cut parchment circles or cut your own to fit the pan. Grease the paper before placing it in the pan.
Yes, cooking spray is an easy way to coat a cake pan. Simply spray the entire inside of the pan, including the bottom and sides, to prevent the cake from sticking.
