Tuesday, July 3, 2012
Tip for Tuesday - NEVER Grease AND Flour
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:
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.
icing a great cake without crumbs, but this is one step that will really, really help give you a leg up when you start!
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Other Tip for Tuesday Ideas
How to Ice a Cake
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