Greasing And Flouring Pans

Decorating By BakersGuy Updated 8 Apr 2013 , 10:38pm by BakersGuy

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BakersGuy Posted 2 Apr 2013 , 8:55pm
post #1 of 5

Hello Everyone

 

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.

 

Thanks!

4 replies
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BakingIrene Posted 3 Apr 2013 , 9:13pm
post #2 of 5

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.

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kvand Posted 3 Apr 2013 , 9:19pm
post #3 of 5

I use parchement and a very light coating of non stick spray. no flouring for me... what a mess...lol

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Chellescakes Posted 3 Apr 2013 , 9:45pm
post #4 of 5

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. 

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BakersGuy Posted 8 Apr 2013 , 10:38pm
post #5 of 5

Thanks a million everyone!  Used the parchment paper again and perfect cakes! 

 

Thanks!!!!!!

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