I also have used the flour/oil/shortening mixture for over 20 years and never have a problem with stuff sticking into the pan..[/quote]
I ALWAYS tell my students, if they have something that they do that works for them, then by all means keep doing it! I do tell them what I do, but I pretty much say what works in my ktichen may not work in theirs. You will see it all the time on here, there are always mutiple ways that work for some people that don't work for others. Do what works best for you.
Originally Posted by pennyemer
This week she introduced cornelli lace. I was doing my cake as I have seen others done, a continuous line never overlapping. She said "no no, you do swirls and cross them over each other".
Sounds like she needed a refresher, because cornelli lace lines should never touch or cross over each other. http://www.wilton.com/technique/Cornelli-Lace
I'm also guessing you got the full 2 in layers, not because you use Wilton pans (though you may have) but because you put more cake mix in the pan than the cake mix box suggested.