|The luscious Caramel Cake that resulted from well prepared pans.|
Much like canning tomatoes and making pickles, greasing and flouring cake pans seems to be a lost kitchen art. With the advent of PAM for Baking, of which I am a huge fan, this step is often not necessary. Sometimes, however, a cake baked from scratch benefits from good old fashioned greasing and flouring of the pan.
As a child, I learned how to grease and flour a cake pan from my mother. She always welcomed me into her kitchen when she was cooking which resulted in me now having knowledge of layering luscious lasagna, whisking lump-free gravy, and preparing cake pans for baking.
When it came time to bake a cake, she would hand me a wadded up paper towel and let me dip it into her crisco canister. Then I had the pleasure of thoroughly smearing it onto the cake pans. When my task was completed, she would check my work, touch up any places I had missed, and put in a scant scoop of flour. Now for some reason she never quite trusted me to do the next step, but I watched carefully and learned that you must gingerly turn the pan while gently tapping the side of it to equally distribute the flour. I can still hear her wedding ring clinking against the metal of the pan as she confidently tapped and turned. When she was satisfied that it was entirely coated she would bang the pan on the counter and dump any excess flour into the trash can.
The result of my mother's skill was a fully greased and floured cake pan that released a slightly cooled cake every time. Yesterday I made my son a Caramel Cake from scratch for his birthday and, despite the fact that the first step of the recipe was to grease and flour the pan, I reached instead for my PAM for Baking which was empty. Crisis averted, however, when I followed the instructions that my mother taught me and greased and floured my pans by hand. Here are the steps just in case you too need to prepare a cake pan the old fashioned way.
How to Grease and Flour Cake Pans
|Add about a tablespoon of Crisco to the center of each cake pan.|
|Using a paper towel smear the Crisco onto the bottom and sides of the pan.|
|Continue smearing until the pan is fully coated with shortening.|
|Get a scant scoop (a few tablespoons) of flour.|
|Sprinkle the flour into the center of the greased cake pan.|
|Turn the cake pan while tapping the sides gently. I do this over my sink for less mess.|
|When the pan is fully coated with flour, tap it on the counter and then shake out excess flour.|
|Fill your greased and floured cake pans with your favorite batter.|
|Bake cake as directed.|