Greasing & Bc French Vanilla
Decorating By fuzzykoala22 Updated 26 Jul 2006 , 5:36pm by fuzzykoala22
I never read all the instructions on the back of my cake mix box, only the part about how much eggs, oil, etc to add. Last night I bought a box of Betty Crocker French Vanilla and the back said "Grease Bottom ONLY of 9x13 pan or bottom and sides of all other pans"
Why is this? I will be using the extender with this (in a 9x13x2 pan), so does it still apply? Should I grease my sides as well?
I use pam for baking and I always grease the sides of my cake pans. But who knows maybe I've been doing it wrong.
I use a cooking spray and flour only on the bottom of my pans.
The explanation that came to me from an instructor was:
if you grease the pan sides the cake will not stick to it and travel up the pan causing you to have more of a dome on the top of your cake.
And that you can always loosen the sides with your spatula.
hth
diva
I've also heard that you shouldn't grease the sides because the cake will rise higher. If you're concerned about the cake sticking to the sides, you can grease the bottom and use parchment along the sides of the pan. The cake will crawl up the sides but you can easily remove the parchment after you remove the cake from the pan.
Thanks ladies, I thought that the greasing thing had to do with rising issues. I just bought a Magic Line pan, and it's nice and straight. I'll have to try it this weekend, without greasing the sides to see what happens!
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