Every time I make a cake it always has so many crumbs. I was wondering if it has something to do with greasing and then dusting the pans with flower?
If I just grease the pan and not dust it with flower will the cake stick? If it doesn't stick will there be fewer crumbs? I feel that if I just grease the pan the crust will be very hard.
I'm very new at baking so I'm not sure what to expect. So any advice would be appreciated.
I use cake release. Requires no flour. Cakes are still crumby by nature but the part of the cake that was inside the pan doesn't come out hard or crusty. I let it cool a bit and just flip the pan over and let the cake come out using its own weight. I've never had trouble with it.
I use Baker's Joy spray and never have crumbs. I usually trim the crusts off of the cake before I frost it though, and I brush the cut surfaces with simple syrup before I frost them, to keep the crumbs from coming up in the frosting. You can make the syrup really easily...just put 1 cup sugar and 1/2 cup water in a saucepan, bring it to a boil, then let it cool and apply it to the cake with a basting brush. You can flavor the syrup too...I get rave reviews when I add rum or amaretto to the syrup.
Thank you both for your replies. I'm goin to try both Baker's Joy and Cake Release and see which one works best for me. Also, the syrup sounds like it would work well when the crumbs are real bad.
I hate those crumbs. I had to really work hard at getting the crumb coat to smooth out on the last cake I did.