Preparing Pans for Baking
Dec 20, 2005 | From the kitchen of Rose
Christine Question:
What is the best way to grease and flour a detailed pan, such as a fleur-de-lys bundt pan? When I use solid shortening, gobs of it often get stuck in some of the details, so the cake batter can't fill in properly, and there are small gaps when I unmold the finished cake. I tried brushing melted shortening on, but it rolled off the non-stick finish. I've tried a spray product called Bak-Klene, which is an oil-wheat starch mixture, but everytime I've tried it, my cakes stick terribly, even when I use a silicone pan. Any suggestions you have would be appreciated! Thank you.
Rose Reply:
i've had great success with baker's joy which has grease and flour. sometimes it builds up more in one area so i use a little brush to get rid of the excess. my friend rich from nordicware likes to use solid shortening and then wondra flour. i haven't tried it yet but it sounds promising!
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Sandra
11/18/2007 04:14 PM
How do I get recipes to use with my new silicone pans?
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Heather Harris
02/11/2006 10:08 AM
I was at my wits' end with using bundt pans until I tried a trick suggested in Maida Heatter's cookbook: Instead of using flour, use unseasoned bread crumbs. Their coarser texture seems to facilitate release and they don't seem to affect the outside texture.
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Rose
12/22/2005 09:50 PM
if you are referring to the caramel glaze, it hardens by continuing to heat and gets the deepest caramel if the pan is set on a baking stone.
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Wanda Ewald
12/22/2005 08:48 PM
Sticky Bun Glaze;
What causes the glaze to set up hard after baking?
Thanks,
wANDA
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Rose
12/21/2005 03:52 PM
it's amazing how long one can of these sprays will last. the important thing is to rinse the nozzle with hot water after each spray so it doesn't clog. i do that will all aeresol products. i find baker's joy more effectie than bake-kelene and though pam with flour works as well, i don't like the strange synthetic odor.
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Roxanne Rieske
12/21/2005 01:13 PM
There are two types of Bake-Klene bakery spray. One is a food grade silicone grease spray that should be used only for sugarless baked goods (lean breads, bagels, etc). This comes in the orange can. The other Bake-Klene product is the oil/flour spray mixture that is for cakes, brownies, and quick breads (the orange and blue can). I use both at the bakery I work at. Make sure you are buying the right one. I've never had a problem with the oil/flour spray in my bundt pans. Make sure you shake the can several times as you use it for best results and make sure the cake is neither too cold or too warm when you flip it out. The cake should only sit for about 10 minutes before being turned out. Honestly though, Bake-Klene is very expensive if you're not buying it wholesale (I've seen it for almost 8 dollars a can at williams-Sonoma, and I pay 12 dollars for a whole case). Baker's Joy and Pam w/ Flour are just as good and a lot less expensive.
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