Jeanne's Cake Question
Good friend and blog contributor, Jeanne, asked me to ask others who follow Feast Everyday: what do you do when cakes stick to the pans?
Jeanne was making her very popular Chocolate Cake (click here to see recipe) which I'll bet she has made over 50 times.
She never had the problem in the past but it happened twice in a row--- the first time with new cake pans, and the second time with her old cake pans. So, it's not the pans. She sprayed the pans well, as usual.
The cake still tasted great, but she was very frustrated and wanted to know what we would suggest.
---Chris S. suggested using Butter PAM instead of regular.
---I said use parchment paper if you have to
But, she got me wondering...
So, I looked up what Harold McGee had to say in his Keys to Good Cooking and he suggests
--- to remove the cakes from the pans after only a few minutes of cooling just to firm the edges
And King Arthur Flour Baker's Companion, pg. 350, says:
"If you use a vegetable oil pan spray and your cakes always stick in the pans, try using vegetable shortening, carefully applying a light coating to every nook of the pan.
Sprinkle 2 tablespoons of all-purpose flour into the greased pan and shake and rotate it until every surface is covered with a light dusting.
Shake the pan over the trash bin to get out any extra flour before spooning in the batter."
Any other suggestions?