Preparing Cake Pans For Baking
- Appropriate Size Cake pans
- Paper Towel
Use shiny metal cake pans.
- Avoid using non-stick pans.
- Make sure to use correct size pan.
- To check size, measure across the center of the pan from inside edge to inside edge.
- Layer cake pans should be at least 1½-inches deep.
- Square or rectangular cake pans should be at least 2-inches deep.
- Pound or loaf pans should be 2 or more inches deep.
- Once you have your cake pan of choice ready get out the shortening and a paper towel.
- Wrap the paper towel around your hand in thirds so that the tips of your fingers are enclosed and your thumb holds the folds against the palm of your hand.
- Dip the paper towel into the shortening container.
- Scoop about 1 tablespoon of shortening onto the tip of your paper towel.
- Grease bottoms and sides of pans generously with shortening (do not use margarine, butter, or oil).
- To flour pans pour approximately 2 tablespoons of flour into the bottom of the pan.
- Tap and shake pan to cover the bottom completely with flour.
- To cover the sides with flour, tilt the pan to about a 35 degree angle.
- Slowly turn the pan so that the flour coats the sides as you turn.
- Shake excess flour from pan. You can gently knock the inverted pan against a hard surface to get the excess build up of flour along the inside edges of the pan.
- Pan is ready to fill with cake batter.
- Never fill pan more than half full.
- For baking, place cake pan(s) in the center of the oven.
- If baking more than one cake at the same time, do not let pans touch.