PSA: flouring cake pans

[shadowspar]

Posting this because I'm making cake and just forgot to do this >_<

Possibly I'm the only one who didn't know about this, but somehow I'd managed to bake cakes for at least a dozen years before finding out about flouring the pans. After greasing a cake pan, sprinkle a bit of flour into it, then gently tap the pan and tilt it all around until the inside has a perfect, fine, even coating of flour on all surfaces. Knock out any excess, then pour your cake batter in. This makes your finished cake release one hell of a lot easier, especially when you're using intricate pans like character forms, bundt pans, etc.

Also, it's past 1am and I'm waiting for birthday cakes to come out of the oven. I think there is a rule that you're not allowed to engage in serious baking or pastry work until after midnight. At least, that's how it always seems to pan out here.

Le confédération internationale des boulangers et pâtissiers dit que on ne peut faire du boulangerie ou pâtisserie avant minuit.

Comments

[azurelunatic]

This works best when the flour is low-humidity, because otherwise it clumps.

This trick also works with cocoa powder, for chocolate cakes.

[shadowspar]

Thanks, good points both! I hadn't even thought of the humidity bit, because it so rarely gets really humid here, and it's relatively dry all through the winter.

[azurelunatic]

I grew up in Fairbanks, where it was never a problem, then changed a cold desert for a hot one. So it was all just fine until I came to California and everything was soggy. I was baking with the boys and wound up all

[afuna]

Oh, that is very neat. Thank you for that tip!

[shadowspar]

Cool, glad it could be of help! ^_^