|TeckPoh||-- 07-28-2002 @ 10:56 PM|
Does anyone know if there is a rule of thumb for preparing cake pans, ie. when to
(1) just grease and flour
(2) grease and line bottom only
(3) grease and line the whole pan
|chefclarence||-- 08-26-2002 @ 10:19 PM|
It really depends on what kind of cake you are going
to bake; for old fashion fruit cakes that require
long baking time, grease and flour the entire pan.
For sponge cake or genoise cake, line the bottom of
pan with parchment paper circle. For angelfood cake,
never grease the pan and most important: Never try
non-stick angelfood cake pan. Hope I answer your
Chef Clarence, BC Canada
|diana||-- 08-27-2002 @ 9:10 AM|
This is Diana from Diana's Desserts website.
Thank you so much for joining the Discussion Forum.
It really helps when a professional baker can answer questions and give ideas to Home Bakers.
I know that the previous question had been asked quite a while ago, and I am so glad you were able to answer the question about preparing cake pans. I am sure this info will help the person who wanted to know about the proper way to prepare cake pans. You've knowledge helps alot. Thanks again, and hope you submit a recipe to my site in the near future.
|TeckPoh||-- 08-31-2002 @ 12:58 AM|
Thanks very much,Chef Clarence for the helpful tips, especially the one on AngelFood cake. I suppose that goes for Chiffon cakes too.
|chefclarence||-- 08-31-2002 @ 10:06 PM|
Since we are on the topic, instead of greasing cake
pans with butter and flour, we use a homemake pangrease: Cream 1 cup of shortening, add 1/2 cup
of all purpose flour and blend well, keep cover at
room temperature. Brush cakepans and loafpans thoroughly with pangrease before adding cake batter
and the cakes and bread should release effortlessly.
**Do not melt the pangrease!
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