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?
I love to cook and bake, and it is a good thing, because my family loves to eat. I live with my husband and three kids on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you.
Whenever I’m making a cake for a special occasion (birthdays, etc.) I use Wilton’s Cake Release. It’s like a “grease & flour all in one” step. Yes, it does cost a little more (per usage) than grease and flour, but I find that it does an excellent job of keep the cake in great shape for frosting. I found out about this when taking a decorating class 9 years ago, and I finally had to buy my 3rd new bottle just last month. For “everyday” cakes, I usually just Pam the pan– except, I use Cake Release in my bundt pan for ANY occasion- gets in all the creases better
I always grease my pans, but sometimes I dust them with sugar instead of flour. It adds a nice touch to the outside of baked goods and doesn’t leave white spots like flour can.
When I took a Wilton Cake decorating class, they taught us about pan grease. Mix together equal parts flour, crisco, and oil, then brush onto pan. I’ve never had a problem with a cake sticking to the pan when I use this mixture. It can be kept in a plastic food storage tub with lid for 6 months.
I mix approx 1/2 cup Cisco with 1/4 cup flour. Use pastry brush to coat cake pan, especially good for bundt cakes, they come out of the pan with the smoothed surface. Any leftover, I keep in covered container in fridge till next time.
I rarely greese and flour my pans. I bake a pineapple pound cake in a bundt pan for my dad every two weeks. I use Pam baking spray in the bundt pan and I’ve never had any problems of it not coming out perfectly. I have occasionally used parchment or wax paper in layer cake pans and just spray with cooking spray. Other cakes I mostly use cooking spray as well. Way once in a awhile I will either flour and butter or cocoa and butter depending on the cake.
Sugar. Dust w/sugar. I’ve been doing that for over 15 yrs. No funny flour taste, & solves the gluten problem.
I always grease mine pans and lightly flour them…however, you can buy some pans thatt are made of kind of a rubbery material so they are flecible. You don’t have to grease these
I have a silicone Bundt cake pan, and I have had mixed results. One cake came out beautifully, and one was an awful mess!
Ah that is what they are called! I bought one recently and used it when making lentil paté – the contents stuck but not sure if that was my fault as I never let the paté cool as per the recipe before turning out from the container.
I don’t always flour cake pans, but I do always grease it. If I am making a cake for a special occasion, I make sure to line the pan with parchment paper; which I think is much more reliable than flour to ensure the cake comes out neatly.
After going Gluten free I started using Cake Release by Wilton, it’s gluten free. It help my cakes to come out perfect every time. I like it doesn’t prevent them from raising. I was surprise how well it did with really sticky dough and bar cookies. I only use parchment when I bake cheesecakes.
Bakers Joy! You can find it at the grocery store and works like a charm. Wedding cakes, bundt cakes, sheet cakes – so easy, and cakes come out perfectly.
I use parchment paper only. I have done hundreds of cakes this way. I can count on it when I am doing wedding cakes. It is fast, non-messy, and adds no nutritional changes. You have to be sure to run a knife or spatula around the edge of the pan before removing because the sides do stick.
For cakes served out of the pan I spray with Pam real good then sprinkle with sugar! It makes the bottom really moist and sweet!
I’ve read to use grease and cocoa powder for chocolate cakes!
A friend told me to mix equal parts vegetable shortening, vegetable oil and flour (she calls it “cake grease”), and I’ve not have had anything stick since using this mix. I use one tablespoon each, and any extra will keep for a few weeks.
I’ve also heard if using a box cake mix, you can grease the pan(s), then use a bit of the mix to “flour” without ending up with white residue.
when I make carrot cake I spray the angel cake pan with non stick spray & then dust heavy with cinnamon/sugar. cake comes out great & taste better than without the cinn/sugar coating.