Saturday, March 30, 2013

The baker's friend...

So, you went to take your cake out of the pan, and half of the cake stayed in the pan. Oh no! Try this easy little recipe and your cakes will never stick again. Another secret for a perfect release cake, especially if you're going to let them sit for awhile, is to line the bottom with parchment paper. I never bake a cake or brownies (or anything really) without parchment paper. It also keeps your pans looking new. 

Miracle Pan Release Goo
1/2 cup shortening
1/2 cup oil
1/2 cup flour

Whip, whip, whip and store in airtight container at room temperature. Yields 1-1/2 cups. Brush on your pans with a pastry brush or foam craft brush.

I have always just used equal portions of oil and flour, but have had to stir before using each time. This keeps the ingredients emulsified. If you don't make many cakes, make a smaller amount so it doesn't go rancid. 

 I keep my "goo" in a plastic container with screw top lid and use a foam craft brush that I keep in a ziplock bag between uses.
 Brush evenly over entire surface of pan.
Cut parchment paper just smaller than the pan and lay over "gooed" bottom.
Pans ready for cake batter. 
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