I've noticed that some cake mixes say to grease only the bottoms of the pans. After I doctor up my cake mix and bake it at 325 degrees and use the bake even strips, do I still only grease the bottom of the pans, or should I also grease the sides just to make sure the cake doesn't stick? Could use some help ASAP. Thanks.
Same here.. i always grease and flower the sides and bottom, then put parchment on the bottom. Im too scared to do it without.. I've heard that if u grease the sides then the cake wont have anything to grab onto to rise. But I think that's what the flour is for. Dunno.. never tried it any other way lol
Yeah, you need to grease and flour the sides. The cake needs to grab on to something while it's rising.
One note:
I ran out of parchement a while back. I didn't know until I was ready to prep the pan. So I greased the bottom extra well. The cake popped out. I did that again the following week and I have now stopped using parchement paper on the bottom of the cake pan. Just flour and grease. And I use foil just in case it decides to stick one day. That way I can get the cake out of the pan and then I would just have to carefully peel the foil off.
.......believe me, the cake will rise just fine without greasing the sides....and you will discover a new meaning for the term "grab on"...because it will be a big mess getting the cake to LET LOOSE of the sides of that pan! LOL The purpose of the greasing and flouring is so that the baked cake will release from the sides of the pan when baked and cooled for a short spell. It's all about LETTING GO!
Joyful! Joyful!! How I like it!!Yeap, Bakers joy! That's the answer, cheap and easy!
I agree, you can never go wrong with bakers joy. I've also tried a couple of the store brands like americas shoie(from farmer jack) and whatever the one is that kroger sells. If I get that a little cheaper, I can continue to buy quality ingredients for the cake itself. HTH
no you do not need to grease the sides of a pan... I NEVER do and they come out great... yes my Mother told me years ago to not grease and flour the sides and it will rise better on the sides and prevent a dome in the cake...I use the strips or a flower nail to prevent that dome now
When using a bundt pan with detailed sides I do grease and flour as I am afraid to have it stick but a straight pan never sticks and even the character pans come loose frome the sides.
Watch your cake as it cools it will come loose from the side run a knife carefully around the edge after cooling in the pan
if you flour the sides after greasing there is no reason not to do the sides but it is not needed..
I NEVER grease any of my pans. Bottom or sides. What I do is to cut out a piece of waxpaper or parchment paper to fit the bottom of the pan then I bake it.
When I'm ready to take the cake out of the pan I just run a butter knife along the sides and the cake comes out everytime. Just take the paper off the bottom of the cake.
I do this for round and square cakes and sheet cakes.
It's never failed and my cakes always come out no matter how long I leave it to cool.
Joanne
I use pan grease (equal parts crisco, veg oil & flour) on the sides and parchment on the bottom. Now my cakes never stick!
Quote by @%username% on %date%
%body%
