Tuesday, July 3, 2012

Tip for Tuesday - NEVER Grease AND Flour

Do you want your icing to stay crumb-free? Then never grease AND flour your cake pan.
WHAT?! Every recipe says to grease and flour your pans. Beki, you're crazy, why would I not grease and flour my cake pans??

Well, it's quite simple, really. It's all about the crumbs. If you think about it, grease + flour = crust. So, when you grease AND flour your pan, you are creating a crust of would-be crumbs to spread right in to your icing.

Here's what I do instead:

Cut a piece of parchment (NOT WAXED) paper in the size and shape of the bottom of your pan.

I then use Cake Release to grease the sides. (It's a Wilton product you can find at the craft store or online.) You spread the Cake Release on the pan with a pastry brush. I recommend a parchment circle in the bottom, but admittedly often just use the cake release on the bottom and sides, as well.

If you don't want to get the Cake Release, then just use shortening. Dip a paper towel in shortening and wipe it along the sides, with the parchment in the bottom of the pan.

Now, there are still other factors to icing a great cake without crumbs, but this is one step that will really, really help give you a leg up when you start!

Do you have a question or an idea for Tip for Tuesday? Please let me know in the comments section below!

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Other Tip for Tuesday Ideas
How to Ice a Cake

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