Darryl L. Pierce wrote:

>york wrote:
> =20
>
>>I just took my first Wilton cake decorating class yesterday (Sun
>>1/11/04)and I read in the course 1 book that I shouldn't use butter to
>>grease my pan. Why is that?
>> =20
>>
>
>Butter contains water, which will affect your dish. Also, butter has a l=
ower
>smoking point than, say, shortening and can burn, affecting the taste of=

>the dish.=20
>
This will only be of considration if you try to season an unfilled pan.

If you grease a pan and fill with cake batter, how hot will the thing get=
?
As long as there is moisture in the cake, just a little bit hotter than=20
the baking batter.
Provided you are not intent on making charcoal.

Although the easiest things are most complicated, I think the Wilton=20
people need to explain themselves.

Who want's to use hydrogebated, hardened Trans-CIS fats, besides Loretta =

Lynn?

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com
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