Might be far fetched but I am a work I mean baker in progress! Question, does greasing and flouring cake pans have anything to do with my cakes shrinking? I used parchment paper for the first time in my pans on yesterday and call me crazy but the cakes seem to rise more and they did not shrink/fall at all. Has anyone else experienced this? Not sure if I just got lucky or if switching to lining pans with parchment paper is the trick.
I stopped greasing and flouring pans more than 20 years ago, right after I was able to buy bakers parchment in the grocery store. I line the bottoms, no other treatment at all.
The cake batter does stick to clean pan sides and it does rise better. Not your imagination.
I use parchement and a very light coating of non stick spray. no flouring for me... what a mess...lol
Parchment all the way , I bring the collar up a good inch or two above the tin and fill the tin with enough batter that it bakes just above the top of the tin , then it is easy to cut across the top of the tin to level the cake and I get a perfect 3 inch layer every time.
It also makes it easier to wash the tin too.
Thanks a million everyone! Used the parchment paper again and perfect cakes!