Was it the butter or the cake strips?
Posted: 11 August 2008 03:56 PM   [ Ignore ]
Newbie
Rank
Total Posts:  27
Joined  2008-06-11

I baked a chocolate layer cake this weekend that I’ve made many times (not a TCB recipe, I confess). Unlike every other time I’ve made it, the bottoms of the layers stuck terribly when I removed them from the pans. There were two things that were different, so I’m wondering if anyone has any ideas on which was the culprit.

Normally I use Crisco to grease my pans before I flour them. Most of the time I also use parchment rounds, but for this cake I never have and the layers have always come out fine. Anyway, I had a little chunk of butter leftover from something else so I used it to grease the pans rather than the Crisco. The other thing that was different is that I used cake strips for the first time. I’d been thinking about buying a pair for a while so finally took the plunge recently when I came across a set that had velcro instead of the pins. (The layers did indeed turn out nice and flat on top.) Everything else—oven temp, the non-stick pans I used, how long they cooled in the pans, etc. was the same as always as far as I know.

My thought is that of the two variables, the cake strips would be the more likely cause, since of course lots of people use butter to grease their pans. But that’s just a guess. So if anyone has any ideas I’d sure love to hear them!

Profile
 
 
Posted: 11 August 2008 04:52 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

if you did not dusted flour on the butter, then I would blame on the butter.

the cake strips can’t be, if anything, it would have given you a different doming pattern or take longer time to bake.  try the silicone ones from Rose!

http://www.realbakingwithrose.com/2007/07/roses_heavenly_cake_strip.html

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 11 August 2008 04:56 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  27
Joined  2008-06-11

Thanks Hector! I did dust with flour. Do you use the silicone ones whenever making 8 and 9 inch layers? And do they affect the baking times? Emilie

Profile
 
 
Posted: 11 August 2008 05:04 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

Hi Emilie, it has been reported on almost all sources that butter and flour do not work.  But for some reason it has been working just fine for me, or I don’t know any better?  I saturate the pan with butter, then saturate with flour, so you know, it is such a thick coat, I can see no pan anymore.  What I do is brush the pan with so much butter, then fill the whole thing with flour, then invert the pan for the flour to come off.

Now, I only use baking spray with flour.  Baklene and Bakers Joy works the best.

I use the silicone strips on ALL my layers.  3, 5, 7, 9, etc inches.  Yes, it takes 5 to 10 minutes longer. It really depends on your oven.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 11 August 2008 05:10 PM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  27
Joined  2008-06-11

Maybe I didn’t have a thick enough coating of flour. I think I’ll stick with the Crisco from now on, since I never have any problems with that. I’m going to check out where I can get those silicone strips. Thanks again Hector. Enjoy reading all your posts!

Profile
 
 
Posted: 11 August 2008 07:13 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  253
Joined  2007-11-29

i hate to get the grease on my hands, so i use PAM and cut a round from wax paper.  also, i’m cheap cheap cheap, so i’m not using parchment either! lol

jen

 Signature 

http://www.ellavanilla.com

Profile
 
 
Posted: 11 August 2008 07:58 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15

I can’t really say what might have caused your problem emdh, but I don’t think it had anything to do with your baking strips.  Maybe your cake was underbaked for some reason (?). 

On the subject of pan preparation - for years I followed my sister’s advice (she worked in a bakery) when she told me to skip the flour and just spray the pans with veggie spray, like Pam, and then use waxed or parchment paper in the bottom and it worked very well.  I’ve recently started using Baker’s Joy which is a veggie spray and flour mixture, and I love the results I’ve been getting.

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
   
  Back to top