Hello everyone and welcome back to My Daily Knead! Today we are discussing may be a bland topic but necessary none the less! If you have been following along I have been trying to incorporate some “Baking Basics” if you will into my weekly posts to make sure that I cover all the bases for my readers. I want to make sure you get the most out of reading my blog and I am not just wasting your time and mine. Have you ever thought about why certain cakes stick to your pans? Or maybe they just do not come out until you pry them out out piece by piece and then have to start all over again? Sucks right? I have been there and let me tell you that if I hate anything, I cannot stand when I have to throw away something I just baked because it didn’t come out the way it was supposed to. Of course, this happens all the time and sometimes that is just life. BUT if you can avoid it or prevent it from happening, that is the key to successful baking. ** This post may contain affiliate links.
I have included a couple of different options if that is the case for you! Make sure to experiment with all of these methods and make sure to take notes when you are making new recipes. When I was in school, we took notes in such a serious fashion. The chef would say something interesting about a recipe or technique and then would briefly pause because everyone had their heads shoved into their notebooks furiously writing whatever he had just said down. As if the sky would fall if they did not write down EVERY LAST WORD he just spoke. It was actually kind of comical to anyone watching. lol. Anyway, I have listed some different methods of prepping your cake pans below:
- Butter and flour method: this is the first way and the typical way I prepare my cakes. You basically just coat your pans in your choice of fat first and then thoroughly coat them in flour as well. Make sure to leave a good layer of flour and you should be good to go! I would use this method when making a denser cake.
- Butter, flour, and cake liner method: This is the route that you go to if your cake is high in sugar, and maybe even runny which would cause “stickage” if you will. If you don’t want your cake to stick, this is the method to use! I like to use parchment to line my cakes, and I like to splurge on cake liners that are already cut to the specific size that I need. It seems unnecessary but when you have 10 cakes that you have to bake in the next 30 minutes, precut liners are a god sent.
- The Nothing Method: This method only really applies if you are making a genoise or sponge cake that is mainly constructed of whipped egg whites. The fat and additional flour will react with the meringue and deflate your cake. Definitely, something that we do not want to happen. A flat Genoise is something that we cannot use and is basically like eating sweet cardboard.
- Butter only method: I don’t typically use this method to prepare my cake pans but you definitely can if you are not too worried about your cake sticking. I would only use this method if you know for a fact that your cake won’t stick.
I hope this helps you in your baking kneads! If you need any ideas of some good cake pans to use I will list the ones that I use below and that work for me. Happy Baking everyone!
Products I like to use:
Want to make your own vanilla extract? Click here to found out how! Or even maybe learn how to make your own simple syrup or Italian Buttercream. Click on over a check out some of my other baking basics recipes!