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Tue, 11 Jul 2000 16:44:04 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
There was a post not too long ago direcitng bakers to grease and flour
the cake pans. I don't paraticularly like the gf flours because they
tend toi get gummy.
There are several other possibilities:
1. just grease the pans with crisco. This is actually what bakeries use
[my father was in the business]. It doesn't burn, has no taste and is
cheap,
2. If the cake is moist, add a piece of waced paper or parchement paper
to bottom of pan. It is ok if it doesn't fit the bottom exactly and
goes up the sides a tad.
3. To be really secure, Nick Malgeri [his baking books are great! and he
submitted a great corn biscotti recipe for AGAINST THE GRAIN], suggests
spraying cooking spray on top of the paper and grease.
4. If you want to do the flour bit, you can also use cocoa [for a
chocolate cake] or sugar [often used for cheese cakes], rice bran
cracker crumbs, etc.
I bake for our church's coffee hour [last Saturday did 11 cakes ] I only
use crisco on the reg sized cake pans and when I bake a triple recipe in
a big lasagne pan, then I add waxed paper to the bottom.
One more hint....Let the cake rest in the pan five to ten min but AS
Soon as it comes out of the oven, run a sharp knife along the insdie of
THE PAN TO LOOSEN THE CAKE. You should have no problems un molding the
cake.
Ann
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