The Best Method For Greasing Cake Pans

[bookworm]

My mom always used powdered sugar to dust the pans with instead of flour while I was growing up and now that's what I do!

[eagelskater]

The goop caused me to call my aunt a witch for forty minutes because she baked a massive cake but it came out clean. Nothing stuck to her pan. I screeched witchcraft and called her the wicked witch of the yeast.

My mom her sister obviously found this freaking hilarious and was laughing the entire time. The exact ratios are a secret as said by my aunt but honestly I'm not baking anytime soon but I respect her choices as the wicked witch of the yeast.

[shezik]

Former pastry chef here, butter and granulated sugar was and is my go to for any and all cake sponge. Warm buter spread throughout the pan with a paper towel, pour a bit of sugar, tap out excess when pans coated, then freeze for 20 min. Pull from freezer, pour in batter, and immediately throw into pre heated oven. Have never had a cake stick with this method, and it also adds a bit of texture to the outside of the sponge. Another note is proper time to de-pan a cake. The cake and pan should still be warm to the touch, not hot, when you flip it, if it doesnt come out immediately one or two taps with a spoon releases it every time. If cutting into layers for decorating, be sure to chill the sponge before making any cuts, when warm it will be more brittle, and if you dont muck it up from brittleness, itll still dry out faster when warm.

[suilegew]

If you're making chocolate cake, dust the butter with cocoa powder. I do that for my lava cake, works a charm.

[tixu]

I haven't even heard of "cake goop" but it sounds amazing!

[ValaRed]

A good disclaimer would be that certain cakes would handle this differently. Some need the help of the floured sides to rise properly. And even ones that don’t necessarily need it may benefit from it, allowing the sides to rise evenly with the middle so there isn’t a dome.

[sketchessays]

I appreciate that you used sprinkles. I can really see the results of the badder/dough through the colors giving it texture. Thank you

[Misscouchpotato-]

"They all fell out of the pan, One Piece"

Monkey D. Luffy: 🙂

[AviKunt]

Whenever I've used a nonstick spray there's always been a strange "film" around the cake, or a weird aftertaste. And I use like, a tiny spritz. A few drops of flavourless oil spread all around the pan has always been the best for me, been baking for 12 years and commercially for 5.

[tynesiastevens]

This is a game changer!!! I was getting REALLLY tired of my bundt pan taking whole chunks of my cakes with every flip😅

[ihereal]

I watch all of your videos as they feed them to me and just must say thank you from the bottom of my heart for taking the time to educate us.

[saleenz]

Super appreciate this side-by-side! I usually spray, but thought butter was the more classic technique. Glad to see I was doing just fine. =)

[solei]

I’ve always used Butter, I have noticed it sometimes burns and get sticky if I have to cook it for a while. What I found helps my cake not burn is wrapping a an aluminum strip with a wet paper towel inside of it around the cake tin.

[MindTheBusinessThatPaysYou]

I love that you used the music they use on The Great British Baking Show! That’s my favorite show! 😍😍

[wiktoriaszweda]

My mum always used bread crumbs to dust the pans which usually made the crust very crispy

[klaussecruz]

see, channels like yours with specificity to details really helped me out in the long run. thanks

[yodasbudussy]

Whenever I'm baking cakes, I use a light layer of tahini. It gives my cakes a crunchy outside while my cake stays nice and soft

[hannahthufvesson]

I think you look stunning!! You literally glow! Definitely rocking that hair, Irit! 😍

[killercloud]

If you add granulated sugar after butter or spray you get a nice crunchy coating! Its especially good for loafed items :>

[zlexusnelson]

I don't know where this guy been all my youtube life but I'm glad I found him! Thanks for all your tips it's greatly appreciated