H. W. Hans Kuntze wrote:

>>>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?
>>
>>Butter contains water, which will affect your dish. Also, butter has a
>>lower smoking point than, say, shortening and can burn, affecting the
>>taste of the dish.
>>
> 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?

The metal of the pan will conduct heat to the cake and will reach the
temperature of the surrounding air. The batter will absorb most of this
heat but will still be close to the temperature of the pan at the outer
edges. Assuming the butter doesn't get absorbed into the batter (which
would rather make it useless) it's going to be between the batter and the
pan and be affected by the exchange of heat.

> As long as there is moisture in the cake, just a little bit hotter than
> the baking batter.
> Provided you are not intent on making charcoal.

You've never had my cakes. <j/k>?

--
Darryl L. Pierce >
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