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Greasing cake pans

When you are greasing a cake pan, before you bake, do you also flour the pan? How do you do this? How much flour do you use?

Answer Question

Asked by MommySwiggles at 4:51 PM on Apr. 5, 2010 in Food & Drink

Level 10 (392 Credits)
Answers (10)
  • its called dusting.

    put some flour in the pan then tip it around so there is an even coat of flour on the whole thing. then you can tip out the extra flour.

    Answer by hypermamaz at 4:53 PM on Apr. 5, 2010

  • you first put a thin layer of butter around the inside of the pan and then fill it with about 2 tbsps of flour and shake it around til it coats the whole pan, then dump the excess flour in the garbage

    Answer by aliishott2 at 4:56 PM on Apr. 5, 2010

  • Suggestion...after dropping the pan into the trash can a few times, I started doing this over the sink :0) Good luck!

    Answer by jms124 at 5:52 PM on Apr. 5, 2010

  • I have a formula for the BEST cake pan release without the flour mess: 1/2 c. solid vegetable shortening (like Crisco), 1/2 c. vegetable oil, 1/2 c. flour. Mix all together with a mixer. Store in an airtight container at room temperature. If it separates, just stir.

    To use: apply the mixture to the inside of the cake pan with a pastry brush or paper towel. Add batter and bake as usual.

    I bake and decorate cakes and this works perfect, every time.

    Answer by michiganmom116 at 6:19 PM on Apr. 5, 2010

  • I use the spray that has flour in it (one brand is Baker's Joy, Wilton makes one too). For me it's easier than rubbing in the "grease" then flouring it. Works like a charm, I will never bake cakes without it!

    Answer by Anonymous at 6:41 PM on Apr. 5, 2010

  • i use crisco to coat pan and throw like 1/4-1/2 cup in there, and just tilt it around until its coated, dumb rest in trash and bang off extra. :)

    Answer by NaKeYJaKeYsMoMy at 7:08 PM on Apr. 5, 2010

  • Unless you are making chocolate cake, then you want to use cocoa powder rather than flour. No white mess on your chocolate cake.

    Answer by HistoryMamaX3 at 7:51 PM on Apr. 5, 2010

  • I use Pam for has flour in it already.

    Answer by tyfry7496 at 8:17 PM on Apr. 5, 2010

  • I use bakers joy. It workes better than flour and grease.

    Answer by lovemybabys1106 at 11:45 PM on Apr. 5, 2010

  • I lightly greased the bottom of my cake pans w/Crisco or margarine or butter (whatever I have on hand), then line the bottom with wax paper. After the cake is baked & has cooled for about 10 minutes, you flip it out of the pan, then peel off the wax paper. You'll have a perfect cake bottom every time, no flour build up around your cake edges and there is no worry about the hot fat you used to grease the pan over-browning your cake bottom b/c it never comes in contact w/your cake.

    Answer by Anonymous at 9:26 AM on Apr. 6, 2010

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