Preparing Cake Pans For Baking



  1. Use shiny metal cake pans.
  2. Avoid using non-stick pans.
  3. Make sure to use correct size pan.
  4. To check size, measure across the center of the pan from inside edge to inside edge.
  5. Layer cake pans should be at least 1½-inches deep.
  6. Square or rectangular cake pans should be at least 2-inches deep.
  7. Pound or loaf pans should be 2 or more inches deep.
  8. Once you have your cake pan of choice ready get out the shortening and a paper towel.
  9. 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.
  10. Dip the paper towel into the shortening container.
  11. Scoop about 1 tablespoon of shortening onto the tip of your paper towel.
  12. Grease bottoms and sides of pans generously with shortening (do not use margarine, butter, or oil).
  13. To flour pans pour approximately 2 tablespoons of flour into the bottom of the pan.
  14. Tap and shake pan to cover the bottom completely with flour.
  15. To cover the sides with flour, tilt the pan to about a 35 degree angle.
  16. Slowly turn the pan so that the flour coats the sides as you turn.
  17. 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.
  18. Pan is ready to fill with cake batter.
  19. Never fill pan more than half full.
  20. For baking, place cake pan(s) in the center of the oven.
  21. If baking more than one cake at the same time, do not let pans touch.

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