Making cakes can be fun, but the fun goes down a notch if your cake sticks to the baking pan. In order to prevent this, you must grease and flour the cake pan before you bake the cake. Greasing and flouring a cake pan is not difficult as long as you have the proper ingredients. Plus, you only need to grease and flour a cake pan if you are making a cake that must be removed from the pan completely, such as a layer cake.
Dip the pastry brush into the shortening. Make sure the pastry brush has a generous amount of the grease on it.
Cover every inch of the pan, from the base up to the top of the sides of the pan, with shortening. Be sure to coat it evenly.
Sprinkle flour into the greased cake pan. Sprinkle about 2 tablespoons of flour at a time.
Hold the cake pan upright and shift it back and forth in order to spread the flour around the cake pan. Once the bottom of the pan is coated in flour, turn the pan on its side to coat the edges. Turn the pan in a circle while it is on its side to completely coat the entire pan. Add more flour as needed.
Tip: If you are making a chocolate cake, use cocoa powder instead of flour to prepare your pan. Flour will give the chocolate cake a layer of white on the outside, while cocoa powder will not.
DID YOU KNOW?
Always grease and flour your cake pans before you mix the ingredients or your cake might not come out right. Most batters need to start cooking immediately after being mixed, and they shouldn't sit around waiting for you to prepare the cake pans.
Bake Me,
Dina
Thanks to: ehow.com and google.com
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