Bob (this one) wrote:
> Frank103 wrote:
> > I was watching a baking show and the lady said she always kept a mixture -
> > 1/3 Crisco, 1/3 veg oil and 1/3 flour - in her cupboard to spread on the
> > bottom of her cake pans so the cake doesn't stick to the pan. She said the
> > reason she doesn't use some type of spray is that a spray gets on the side
> > of the pan and the side of cake pans aren't supposed to have anything on
> > them. Can someone tell me why the sides of cake pans shouldn't be greased or
> > coated with a spray etc.. Thanks
>
> She conflated a lot of different baking conditions into one
> bit of advice. Unfortunately, what she said only applies
> sometimes. Chiffons and angel food cakes shouldn't be baked
> in greased or greased and floured pans (usually done in tube
> pans). Virtually all other cakes should be.
>
> Keeping that fat and flour mix in her cupboard is an
> invitation to nasty-tasting rancidity.
>
> Products like Baker's Joy on non-stick pans are great for
> the job. Cakes will come out without a fight. Dense cakes
> (fruit cakes, oil cakes, etc.) can benefit from a greased
> parchment or brown paper lining in the baking pan.
>
> The old way of greasing or buttering and coating with flour
> puts a lot more fat and flour on the surfaces of the pan
> than the sprays. And sprays can be a lot more even.
>
> Pastorio

I'm laughing at my last entry. I meant baker's joy not baker's
job. I'm also laughing because I decided to bake an angel food cake
and threw my back out trying to get the cake out of the oven. Who knew
the lightest of cakes was so dangerous. Now I can only look at my crumb
covered floor and have no idea what's happening on my cobweb covered
ceiling. lol, but actually ouch.