Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Preparing a Baking Pan

Fine Cooking Issue 54
Photos: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

If you’ve ever experienced the heartbreak of a cake sticking to its baking pan, chances are you didn’t prepare the pan well enough. For cakes that slide flawlessly out of their pans every time, follow these steps.

1. Grease the pan liberally with a visible coating of vegetable shortening, soft butter, or vegetable oil spray. Too little grease is the most common cause of sticking cakes.
2. If your recipe calls for flouring the pan, spoon a generous amount of flour into the pan and tilt it so the flour slides over all the inside surfaces of the pan. Dump out any extra and then give the pan a few hard knocks over a trash can to get-rid of any excess.

If your recipe tells you to line the pan with parchment, be sure it lies flat and fits inside the edges of the pan. Wrinkled parchment can cause problems. In most cases, it’s a good idea to grease the pan before fitting the parchment.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks