It never fails. You bake the perfect smelling cake that looks beautiful in the pan. Your head spins of thoughts of ways to decorate it until you dump it out of the pan and half of the cake stays stuck onto the pan itself. Then all your time is consumed by trying to piece the cake back together rather than decorating it. There’s an easy way to overcome that from the beginning, just prepare your pans the right way and the cake will not stick to the bottom of the pan!
Unfortunately this technique will not work on pans that are for bundt cake or other specialty molded cake pans, like elmo’s face cake pans.
But if you cake pan has a flat bottom, the shape of the pan does not matter and it should always work.
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First you need to grease the entire pan, especially the corners using a paper towel and the shortening. Just put a little shortening and rub it all over the inside of the pan, in the corners and everywhere until the pan is well massaged and loved.
Now cut out a piece of parchment paper that will fit perfectly in the bottom of your pan without going up the sides of the pan. It helps if you just lay the pan on top of the paper and trace around the bottom. Them just cut it away but cut about an extra 1/4th of an inch off of your template.
Place it in the pan and make adjustments to the size as necessary. The shortening will help it stick to the pan so just gently press it down and it should stay!
How To Prevent Bundt Cakes From Sticking
Now you’re going to flour each pan with the parchment paper still in the pan. Pour a little flour into one pan and roll the pan around to make sure the flour gets in all the edges and up the sides of the pan. The flour will not stick to the paper but don’t worry about it. Just make sure that you get the edges and sides, the parchment paper has the bottom covered.
This is what they should look like when they are ready. There is a fine layer of flour all over the edges and corners of both pans and if you look closely you can see the parchment paper in the bottom of the pan.
When your cake is done in the oven, let it cool in the pan for a few minutes before turning it over onto a cooling rack or a plate. You might want to gently run a butter knife around the edge of the cake first to loosen it if it has not pulled away from the edges. As you can see, the paper is still stuck to the bottom of the cake.
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That wasn’t so hard was it? No fancy pans to make, just a simple way that helps keep your cake from sticking in the pan.
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If you know me, or have followed this blog long enough then chances are that you know one simple fact – I love pencils. I just do. I can’t tell you why but I always have. That’s one reason teacher gift ideas make me happy. They almost always involve a pencil like this cute DIY […]Having baked more cakes than I can count, I can tell you that one of the most frustrating things in the world is not being able to get a cake out of the pan. The cake is perfectly baked and has risen beautifully. You're excited. Of all the hundreds of things that can go wrong when baking a cake, yours looks fabulous. You turn the pan over to let the cake drop out of the pan and...
Of the cake falls out of the pan. The rest is left behind, still clinging to the pan like a shy 3-year old.
The good news? You've got yourself a delicious snack. Because if a cake really sticks to the pan, there's not much else you can do except eat it. In general, drowning your sorrows in cake is probably not a super great idea. In this case, I feel it's warranted, acceptable, and even healthy.😊
How To Prevent A Dry Or Dense Cake
The BEST way to prevent your cakes from sticking to the pan is to grease and flour them AND line the bottom of the pan with parchment paper.
There are several terms that get thrown around in baking under the assumption that everyone understands what the term means. But, if you're a new baker, this might not always be the case. Grease and flour the pan is one of those phrases. Once you know what it means, you're golden. But, if you've never baked a cake, it might be slightly vague.
Here's How To Prepare a Pan so the Cake Won't Stick: 1. Cut out parchment to line the bottom of the pan.
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Line the bottom of cake pans with parchment paper whether the recipe tells me to or not. If a cake sticks a bit to the sides of the pan, you can run a knife or spatula around the edges to loosen it. But, if the cake sticks to the bottom there's not much you can do.
Roll out a sheet of parchment paper that's large enough to trace enough circles for the size and number of cake pans you'll be baking with. Then, use a sharpie to trace the bottom of the pan. Cut out the circles.
Either vegetable shortening or butter work well to grease the inside of a cake pan, and for the most part, you can use whichever you prefer. Butter will impart the cake with a touch more richness and flavor, but will also cause the sides of the cake to brown a bit. Shortening won't add flavor (it won't subtract from it either), but it will not cause the sides of the cake to brown.
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Personally, I've had more luck over the years greasing cake pans with shortening over butter. Water encourages the cake batter to stick to the pan, and butter is about 20% water. If you grease the inside of the pan with a generous amount of butter, the water content will likely not be a problem for you. But, most of the time, I don't want to risk it.
If you're tempted to risk it because greasing the pan with butter will add another layer of flavor, this is mostly unnecessary. The amount of flavor imparted by greasing the pan with butter is minimal if not down right undetectable. Unless the recipe specifically calls for you to grease the pan with butter, concentrate on ensuring that the
To grease the inside of a cake pan, simply scoop a glob of vegetable shortening into the cake pan and use a paper towel to schemer it around, coating the inside of the pan completely. You want to make sure there's a good layer of shortening covering the bottom and sides of the pan without it being so thick that there are globs.
Simple Ways To Get Cake Out Of A Pan (when Stuck)
Pick up the paper towel you just used to grease the inside of the pan and rub some grease over the parchment paper as well.
Scoop about a half cup of flour into the freshly greased pan and shake it around until there is flour coating every inch of the inside of the pan. Turn the pan over, tap out the excess flour, and you're ready to fill that pan with cake batter.
A: I would. Cake pans with a non-stick surface will certainly help you to ensure that your cakes will come out of the pan cleanly. But, skipping the greasing and flouring altogether means putting more trust in that non-stick surface than I can generally muster.
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Q: Do I have to grease AND flour cake pans for every kind of cake? Will some cakes come out ok if I only grease the pan?
A: You know the phrase trust, but verify? If a recipes says to only grease a pan, that's the kind of logic you want to follow. Read the recipe - does the author offer a reason why you only need to grease the pan? If it's a blog recipe, are there any comments about the cake sticking to the pan? Do a quick google search for similar recipes. Do they call for greasing and flouring the pan or only greasing it?
After all that, if you're still feeling uncertain, go ahead and grease, flour, and line the cake pan whether the recipe tells you to or not. The steps of cutting out parchment paper and flouring the pan will only take you a few extra minutes. The alternative - a cake
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