Your double greasing will come in handy here, as you won’t lose a bit of crust. Hmmm… A couple of questions for you Kathy: Are you using parchment paper on the bottom? You want to make sure there’s a good layer of shortening covering the bottom and sides of the pan without it being so thick that there are globs. Shake some flour around inside of the pan to coat. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. If you’re thinking that you WOULD maybe risk it because greasing the pan with butter will add another layer of flavor, this is really unnecessary. — Ellen Riley, Birmingham, AlabamaGet RecipeTaste of HomeChocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. Shortening is flavorless and the batter is less likely to brown. #2. I’ve just discovered your blog and am addicted to clicking “Next page” and scrolling through the archives: you’ve got a great website! —Tammy Bollman, Minatare, NebraskaGet RecipeTaste of HomeCoconut Italian Cream CakeI’d never tasted an Italian cream cake before moving to Colorado. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. —Patricia Kreitz, Richland, PennsylvaniaGet RecipeButter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. The BEST way to prevent your cakes from sticking to the pan is to grease and flour them AND line the bottom of the pan with parchment paper. Great post, Nic. I need to grease a baking pan (which I don't have) for brownies. Make sure to get into all of the nooks and crannies. Lewis holds a Bachelor of Arts in psychology from the University of Maryland Baltimore County. The easiest alternative for greasing pans is cooking oil. Use it just as you would bacon or shortening. A: You know the phrase “trust, but verify”? The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, IndianaGet RecipeTaste of HomeMalted Chocolate & Stout Layer CakeIf you want a St. Patrick's Day dessert that will take the cake, look no further! Your email address will not be published. To combat this, grease the pan thoroughly and carefully. —Linda Murray, Allenstown, New HampshireGet RecipeTaste of HomeThree-Layer Chocolate Ganache CakeThis decadent triple-layer beauty is pure chocolate indulgence. Fold into another triangle, again with the folded sides together. Roll out a sheet of parchment paper that’s large enough to trace enough circles for the size and number of cake pans you’ll be baking with. Smear grease over every inch of the inside of … Previous positions include pastry chef at a AAA Five Diamond property. “Grease and flour” the pan is one of those phrases. Vegetable oil will make your cake oily and heavy if used to grease the pan. The easiest course is always to follow the recipe's instructions. Follow steps one and two. When you're done, spoon a tablespoon full of powder in the pan and shake it around until the pan is coated with the flour. Use unsweetened cocoa powder for chocolate cake instead of flour. Yep, you’ll want to grease the lining. hi i made a really lovely poppy seed cake in a bundit tin greesed the tin well but when I took it out I only got half a cake tastrd lovely though not sure if I took it out to soin as the cake was still warm my question is could I line it with cling film or would that not work. Butter and shortening are the 2 most common fats used to grease baking pans. Vegetable oil and shortening, by contrast,Â are 100% fat and don’t present the same potential for sticking. —Adrian Badon, Denham Springs, LouisianaGet RecipeTaste of HomeChocolate Cake with Chocolate FrostingI once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. Your email address will not be published. The thing to remember about butter is that it contains water and milk, neither of which is particularly useful in preventing your cake from sticking. In general, drowning your sorrows in cake is probably not a super great idea. Another case where you might not use flour, even if the recipe directs you to do so, is when you're baking brownies or chocolate cake. Will some cakes come out ok if I only grease the pan? Using Ozark-grown cherries and walnuts, she invented one they all liked. Will it come out of the pan or won’t it? Take a small amount in your hand or on the back of a spoon and coat the cake pan with it. I've been baking for 25 years, both professionally and just for the sheer pleasure of it. If you’re all out of butter or margarine and your cooking spray can is empty, no worries—there are a few simple substitutes. Cut out parchment to line the bottom of the pan. You should achieve a uniform, even coating with no chunks of fat. If you agree, grease the pan with vegetable oil or shortening, line it with parchment paper, and coat the inside with flour. Of all the hundreds of things that can go wrong when baking a cake, yours looks fabulous. —Ann Bush, Colorado City, ColoradoGet RecipeTaste of HomeFrosted Chocolate CakeThis recipe is my mother's oldest and most popular chocolate cake recipe. Remember that little bit of water I mentioned? Or try this nifty magic trick. —Sandra Johnson, Tioga, Pennsylvania Get RecipeTaste of HomeMajestic Pecan CakeThis recipe truly lives up to its name. It makes up about 20% of the total weight of butter, and any place where your pan is coated with water -Â as opposed to fat (the other 80%) – is fair game for cake batter to adhere to. It makes a memorable dessert for any celebration and is lovely with a summer meal. Â But the idea of greasing is simply to make it easy to get the cake out, not to try and create another layer of flavor, so it seems wise to use oil in the first place and avoid the possibility of sticking all together. (Note: Some recipes call for only greasing and flouring a pan, while some call for greasing and lining. My guests are glad I do! Sometimes I use pudding or jello to enhance flavor. There are several terms that get thrown around in baking under the assumption that everyone understands what the term means. Tip your pan over, set the point at the center of the bottom. —Cindi DeClue, Anchorage, AlaskaGet RecipeContest-Winning Chocolate Potato CakeI won grand champion honors in a potato festival baking contest with this moist chocolate cake. Vegetable oil and shortening, by contrast,Â are 100% fat and don’t present the same potential for sticking. A great-grandma, I've spent over 85 years on the farm.Get RecipeMaple Walnut CakeThis maple-flavored cake with candied walnuts honors my grandpa, who used to make maple syrup. You turn the pan over to let the cake drop out of the pan and…. If you love games of Russian roulette, this might be the kind of experience you’re looking for. Our Test Kitchen shares the secrets of how to grease a cake pan the proper way. I think this award winning red velvet cake recipe will be a winner in your house, too! Cut, fold in half, then fold in half again. Try these methods with your favorite baking recipe. The steps of cutting out parchment paper and flouring the pan will only take you a few extra minutes. Nothing’s sadder than spoiling a gorgeous cake by turning the pan over and watching as only half comes out and the rest stays behind. But, skipping the greasing and flouring altogether means putting more trust in that non-stick surface than I can generally muster. A more neutral tasting vegetable oil may be better for mildly flavored baked goods. Pick up the paper towel you just used to grease the inside of the pan and rub some grease over the parchment paper as well. Obviously you can't use parchment on molded pans like Bundt pans. If you're lucky, every recipe you encounter will specifically instruct you if and how to grease your pan. Many factors go into making the perfect cake—like whipping egg whites to just the right peak to achieve the perfect springy bake. When making butter or most fat-based cakes, it is best to grease the cake pan. Butter Caty Schnack Many recipes call for buttering a pan instead of greasing it. The filling is similar to German chocolate cake. With certain cakes, like sponge and angel food that don't contain any leavening agent other than whipped egg whites, a coating of flour helps the batter cling to the sides of the pan so that it doesn't collapse while the grease allows it to release after baking. Olive oil is suitable for cooking meat, vegetables and pastas. Brand X Pictures/Brand X Pictures/Getty Images, Betty Crocker: Brownies and Dessert Bars FAQ's, A Web Experience brought to you by LEAFtv. It has the interesting property of being a solid at room temperature and a liquid when put into the oven, where the water in the butter vaporizes, creating tiny little puffs of steam that contribute to a light, tender baked good.