Today’s question comes from Karin.
Why grease & flour pans when baking. I’ve always only greased my pans and they turn out fine. Should I be flouring them also?
Good question Karin.
Here is where I admit that I only grease and flour my cake pans if I am removing the cake from the pan to frost it or serve it. If it is not a cake I am worried about how it comes out of the pan, I usually skip the flour step.
However, if it is a layer cake that I need to look really nice and want to come out of the pan perfectly, I usually grease and flour the pan. If it is a chocolate cake, I often use cocoa instead flour for the pan.
Since going gluten free though, I now line the pan with parchment paper instead of the flour. I find that the gluten free flours tend to be too gritty and I do not like the taste that cornstarch gives the cake if I use that in place of the flour. So, for gluten free I like the parchment paper option for cakes that I need to remove from the pan.
My thought is do what works for you. If you have had no problems skipping the flour step, then I say keep doing what you have been doing.
I would love to hear what you all think though? Do you flour your cake pans or not? Is it really necessary?