The Secret To Prepping Baking Pans Without Non-Stick Spray

Baking is a fun activity, but it can be stressful when your cake sticks to the pan. To avoid this messy fate, there are several alternatives to using non-stick spray to prep your baking pan. One option is to use parchment paper, which ensures that the bottom of your cake will not stick to the pan. You can also grease your pan with butter or margarine, and then sprinkle flour on top to create a barrier between the pan and the cake. Another option is to use vegetable shortening, which is a combination of vegetable oils and creates a non-stick surface. If you're making a chocolate cake, you can substitute cocoa powder for flour to prevent sticking and maintain the colour of your cake. For a more versatile option, you can make your own cake goop by mixing equal parts vegetable shortening, flour, and vegetable oil, and simply paint it onto your pans. So, the next time you're in a pinch and don't have non-stick spray on hand, try out one of these alternatives to prep your baking pan!

Use parchment paper

Parchment paper is a baker's best friend. It is heat-resistant, non-stick, and makes cleanup a breeze. It is available in white and natural brown, and can be bought in pre-cut sheets or by the roll. You can reuse pieces of parchment as many times as you like, and some brands are even compostable.

To prep a baking pan with parchment paper, first, cut two long sheets of parchment paper. The sheets should be long enough that they hang slightly over the sides of the baking pan once placed in it. Spray your pan with cooking or baking spray, then stack the sheets of parchment, placing them perpendicular to each other, and press them into the bottom and sides of the pan. Spray the parchment as directed in the recipe.

If you are using a round cake pan, place a sheet of parchment paper underneath your cake pan on a cutting board. Using a sharp paring knife, run the knife at an angle along the bottom of the outside of the pan, scoring the parchment paper as you go. You may need to run the knife around the pan twice. Cut the circle out of the parchment paper using scissors, or gently punch out the scored circle. Spray the cake pan as directed in the recipe, then place the circle of parchment paper in the bottom of the pan. Spray the parchment as directed in the recipe.

If you are using a loaf pan, cut one long sheet of parchment paper that is long enough that it will hang slightly over the sides of the pan once placed in it. Spray your pan as directed in the recipe, then place the parchment in the pan so that the overhanging paper falls over the long sides of the pan. Press the parchment into the bottom and sides of the pan, then spray the parchment as directed in the recipe.

Lining a baking pan with parchment paper is one of the easiest ways to save time and energy when making brownies, cakes, or any other baked goods. Once your goods are baked and cooled, simply lift the edges of the paper to pull your treat out of the pan. From there, you can peel off the parchment and cut your baked good into portions. No more awkward knife-maneuvering in the pan, and no risk of damaging the pan.

Butter and flour

Prepping a Baking Pan with Butter and Flour

Before baking a cake, it is important to prep your pan to prevent the batter from sticking to the sides and tearing the cake apart as it bakes. One of the most common ways to do this is by using the "butter and flour" method. This technique is quite simple and will help your cakes retain their perfect shape.

Step 1: Prepare the Pan

First, get your pan ready. If your pan has a fixed bottom, you will need to cut out a piece of parchment paper to fit the bottom. The butter and flour method will only work for the sides of the pan. For the bottom, you will need both parchment paper and the butter-flour combo to ensure the cake falls out of the pan with ease.

Step 2: Apply Butter

Next, spread softened butter onto the sides of the pan and the parchment paper. You can use a paper towel or a pastry brush to do this. Make sure the butter is at room temperature so that it is easier to spread.

Step 3: Sprinkle Flour

Once the butter is applied, sprinkle a handful of flour onto the pan and shake the pan to ensure an even coating. You don't need to sift the flour, and any excess flour can be tapped out of the pan.

Step 4: Add the Batter

Now, pour in your batter and spread it evenly. Bake according to your recipe instructions.

Step 5: Remove the Cake

Once your cake is done baking, let it cool in the pan for about 10-15 minutes. Then, use a knife to loosen the sides of the cake from the pan if needed. Turn the pan upside down and place the cake on a wire rack to cool completely.

Using the butter and flour method will help ensure that your cake comes out of the pan easily and retains its shape. With a little prep work, you can avoid the stress of a cake that sticks to the pan!

Vegetable shortening

To use vegetable shortening to prep your baking pan, simply take a bit of the shortening and rub it across your baking surface. You can then dust the shortening with flour to create a perfect non-stick surface for a cake. This method is especially useful for cakes with sticky add-ins, like chocolate or caramel, as it will ensure that your cake drops right out of the pan onto a cooling rack.

You can also make a homemade "cake goop" by mixing equal parts (by volume) vegetable shortening, flour, and vegetable oil. This mixture can be painted onto your pans with a pastry brush or rubbed on with a paper towel and stored in the fridge, where it will stay spreadable and ready to use.

Vegetable oil

To use vegetable oil as a substitute for non-stick spray, simply pour some of the oil onto a paper towel and rub it along the sides of the pan to ensure the whole thing is coated. You can also use a brush or a basting brush to apply the oil to your pan.

You can also make your own non-stick spray by mixing vegetable oil with water in a spray bottle. This mixture should be one part oil to five parts water. Give the bottle a few good shakes and then coat your pan.

Another option is to make "cake goop", a combination of equal parts vegetable oil, flour, and vegetable shortening. This can be painted onto your pans with a pastry brush or rubbed on with a paper towel.

Cocoa powder

• Chocolate chips -- They give a hint of chocolate flavour and sweetness to your baked goods. Choose from milk, dark or white chocolate chips depending on how chocolatey you want your cakes to be.
• Cacao nibs -- These are the raw, unprocessed form of cocoa powder. They need to be ground down to form a paste before using. Cacao nibs can be used as a substitute for cocoa powder in almost all recipes with minimal changes to the quantity used.
• Dark chocolate -- With its high cocoa content, dark chocolate is an ideal swap for cocoa powder, especially in brownies. It often has lower sugar and cocoa butter content than milk chocolate.
• Drinking chocolate powder -- This is a good substitute when making brownies, cakes and cookies. It usually contains added sugars or sweeteners, so you may need to reduce the amount of additional sugar in your recipe.
• Carob powder -- Made from roasted carob tree pods, carob powder has a sweet and nutty taste similar to chocolate. It is rich in antioxidants and dietary fibre, and it is caffeine-free. Use a 1:1 ratio when substituting for cocoa powder, but you may need to reduce the amount of sweetener in your recipe.

Using Cocoa Powder as a Non-Stick Spray Alternative

When preparing a cake pan, your goal is to prevent the cake batter from sticking by creating a barrier. This can be done by using parchment paper, non-stick spray, shortening, butter, or a combination of these. Here are some tips for using cocoa powder as a non-stick spray alternative:

• Combine with flour -- You can mix cocoa powder with flour to make a "cake goop" that can be brushed or rubbed onto your pan. This creates a non-stick surface, especially useful for chocolate cakes, as the cocoa powder keeps the edges brown.
• Dusting -- After spraying your cake pan with non-stick spray, you can dust it with cocoa powder. This adds a crunchy crust to your cake and enhances the chocolate flavour.
• Cocoa paper -- Similar to parchment paper, you can use cocoa paper to line your baking pan. This prevents the batter from sticking and makes it easier to remove the cake once it's baked.

Frequently asked questions