Another baking question

[Deleted User]

What is the best way to prepare a cake pan? Grease and flour?  If so, butter, Pam or Crisco? Parchment paper?  Does it vary by recipe?  Some of the recipes I use specifically call for parchment paper is that just the writer's preference?  Thanks

Mrs.Thistletwat

I tend to go with what the recipe calls for - if it calls for nothing I just use Pam.

6fsn

I crisco and flour.  If it calls for parchment I use it.  I have one recipe that uses wax paper.  I also found wax paper helpful with my bday cake baking.  Those were the best cakes ever.

hmonkey

i use bakelene or bake easy by wilton.  both have flour, which is a lot easier than greasing and flouring.parchment is extra super-duper THIS WILL NOT STICK insurance.  if i need that insurance, i will grease and flour, parchment, and then grease and flour the parchment.

jojobrn

What Hmo said. I really only use parchment when it is called for and I butter the pan and the parchment.

Cant_wait!

I crisco and flour. If it's a chocolate cake and I don't want to see flour on it (like if it's a bundt that I'm not going to frost), I'll pam it.

hmonkey

for chocolate cakes, you can use cocoa instead of flour.

Cant_wait!

I am truly in the presence of greatness right now.

GBCK

What everybody else said basically.  I use crisco UNLESS there's a butter wrapper handy, then I just use the butter wrapper to grease w/.

hmonkey

gbck, i fold my butter wrappers in half on themselves and store them in a plastic bag in the freezer.  walla -- instant wrapper whenever i need it.

jojobrn

That's really smart Hmo, I don't know why I never thought of that.

hmonkey

when rice krispie treats are on their way off the burner, they wait for no one.  NO ONE.

baconsmom

Pam and parchment have always worked best for me, but Pam and flour are fine. You can go with any "grease", but Pam sprays - it's easy, and that's always a plus with me.

GBCK

My gramma did that w/ butter wrappers...I refuse to organize one more thing :-PI also eschew the pam sprays.for health reasons (the Mr. and fun w/ cholesterol), we use olive oil for 99% of the oil in everything (canola for baking, olive for everything else) so I've dumped PAM for my much more frugal olive-oil filled misto bottle.   And olive oil tastes when used to grease things.

Cant_wait!

hey bmom, you will be pleased to know that I've switched to butter. I don't even keep margarine in the house anymore, I only buy it when a recipe specifically calls for it.so you were right and I was wrong and I was missing out.

baconsmom

so you were right and I was wrong I never get tired of hearing this.

GBCK

I stock the hell up on butter when it's on sale.  there are 5lbs hanging out on my freezer right now.I feel all "under 1000" and stuff.

hmonkey

i went to buy flour last night and it was bogo.  they were out.  i got a rain check for 20 lbs.  i didn't think that was under1000, but now i do.  I AM EMILYKATE.

baconsmom

I almost squeed myself into a heart attack when my Costco started carrying unsalted bricks of butter - we usually have 10-20 lbs between unsalted and table butter in the freezer at any given time. And I buy all the flour in 25-lb increments.

*Candi*

A few weeks ago the entire freezer (the small one over the fridge) was FULL of butter. Sht is expensive and I bake a lot.