Picture this.. You’ve spent hours beating, mixing, and stirring all the ingredients to make the most delectable cake your customers will ever eat. After much hard work and love, you pour your batter into a cake pan and gently place it in a 350-degree preheated oven for 40 minutes. You sit back and wait until your timer dings. After allowing the cake to cool you flip it over to remove it from the pan and……. NOTHING HAPPENS! Your delicious cake is stuck in the Cake Pan and no matter how much you try to wiggle it out it’s not going anywhere unless you pry it out. You followed all the steps perfectly except one thing- you didn’t properly grease the pan to allow the cake to be easily removed.
Don’t let this happen again! Before you make the batter, grease the pan. Here are 3 steps to ensuring that any cake will easily slide out of its pan.
- Melt butter/shortening in the Microwave in 10-15 second increments until it completely melts.
- Using a Pastry Brush, evenly spread butter all over the inside of the pan (make sure to get the corners very well)
- Sprinkle 2 tablespoons of flour* at a time into the greased cake pan. Shake the pan to spread the flour side to side, then turn the pan in circles to coat the sides, adding more flour if needed.
*If you’re baking chocolate cake use cocoa instead of flour to avoid white spots on the bottom and side of the cake.
Follow these easy steps and your cake won’t stick!