Learn to Cook: How to Prepare Cake Pans
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- Опубликовано: 7 авг 2024
- Don't find yourself in a sticky situation: bit.ly/1jubxF3
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I usually whisper into the cake pan, “I will be filling you with a cake. Please don’t be afraid.” Things usuallly work out okay.
LMFAOOOOO
LOL that was funny
Made my day
Thank you so much, going to use this tip today!
If using a cake mix, I use some of the cake mix itself to cover the oil instead of flour. It is especially nice for a chocolate cake, that way you don't end up with white floury patches on the dark cake.
mysnellvilleblog Cocoa powder works well on dark cakes, too!
Or dust with cocoa powder if making chocolate cake the conventional way (not using cake mix).
Copy me!
This was my job when I helped my grandmother baked cakes. Ah, memories...
I'm wondering what kind of person would give this a thumbs down. It was perfectly informative, and I got exactly the result in the video using this technique.
@@newlin83 ATK tests their processes dozens...sometimes hundreds of times. If it was really a problem in this specific application they wouldn't suggest it.
@@newlin83 Also, won't the flour turn the cake white? Cocoa powder would probably be a good alternative.
🥀₲ɾɑղԵॐ𝅗𝅥
For chocolate cake you would use cocoa powder, this is a good base method.
Great info for a beginner ....thanks for the effort to make this. For most Im sure its common sense, but for me I appreciate it
I use a cake release recipe I found on a bakery web site that is much easier and never fails me. It is made with equal parts shortening cooking oil and flour. Blend very well then paint on the inside of your pan. Next lay parchment on top of that and it is full proof your cake will come out beautiful every time!
Yes, they call it "cake goop" and a lot of bakers love it.
So helpful! I made the mistake of not greasing mine properly and had three completely stuck cakes that I had to puzzle piece back together with ten pounds of frosting!!!!!
I only use the parchment on the bottom of the pan. I never flour or grease the pan because I find those steps redundant if the parchment is already non-stick. I just run a knife around the edge of the cake when it's ready to be released and it comes out perfect every time.
1:40
@@silas537 That statement, at 1:40, is false. It literally says directly on the parchment paper product itself “lining cake & biscuit trays - no greasing required.” I very much agree with xoxo that greasing & flouring your parchment paper is redundant.
Parchment paper, is already non-stick, the only spots that may stick are the intersections between the sides and bottom if your parchment paper placement has gaps in it. That is, if you use parchment paper on your sides, like I do, but you could also just grease/flour the sides, crevices, & use parchment paper on the bottom with no need for grease & flour on the bottom. This is efficient as well.
Ok, well, I am today old learning about how important it is to flour bottom AND sides as it prevents tough outer crust /tough crusty lip of the sides of cake. TY. Love y'all!
I love watching your videos, so informative thank you 😁
lots of aerosol sprays have propellants that leave residue that will build up over time
Thanks so much. I never thought to spray the parchment and flour it. User to always wonder why the parchment stuck to the cake 🤣
Yes it’s amazing
Very easy. Thank you
Thank you, very much!
Instead of doing the pencil step, I just go around with the tip of the knife and cut out the circle of parchment. never fails and its quicker
Most people will avoid that because they can scratch the table
@@TheGrmany69 put it on a cutting board
thank you
You thought of everything! Thanks
Would coconut oil or spray and arrowroot starch work as well? I've not done any paleo baking yet, but would like to.
Can you do a comparison of aluminum vs nonstick pans or even different materials, like metals vs silicone, etc.? Thanks.
They sell precut circular parchment paper at Walmart and Amazon, js
The secret bakers use for cakes is cake release -- much easier than this method for standard cake pans. Just mix together 1 cup each of solid shortening, neutral-flavored vegetable oil (e.g. canola), and flour. It will be about the consistency of thin pancake batter. Seal it in a plastic or glass container, and it's shelf stable for nearly as long as the oil and flour are good. If it smells like old oil, just toss it and mix a new batch.
Smear it on the pan with your hand -- wear a glove if you like -- then pour in your batter. Make sure to let the cake cool enough to stiffen a bit before you de-pan. For really sticky batters, you might need to run a plastic knife down the side, but we rarely do. No method is perfect, but this works better than any method we've tried.
bloodgain Thank you for this secret! Can I use regular vegetable oil?
Like lard, coconut oil and then...? Would arrowroot or tapioca starch work?
@@MissRaex "regular" vegetable oil is usually canola or sometimes sunflower, but it can be any neutral oil. In other words, you wouldn't use olive oil, which is not a neutral-tasting oil.
@@mygirldarby Yes, of course.
Whats the first round pan made of? I have one but only says non stick coating. Whats the material though? Can I season it to prevent rust build up? Mine has a small brown spot that looks like rust but it could be grease too.
Preparing an intricate Nordic Ware Bundt Pan world have been helpful. Also, if you’re going to make any type of chocolate cake and you’re trying to avoid a white flour film on the outside of you (dark) cake... Using Cocoa Powder instead of flour is the way to go. Especially, since “Naked” Cakes are on trend nowadays. My children and grandchildren have known how to prepare cake pans since they were four years old. I love your videos and I’m a huge fan of ATK, but I have to say when I saw the title for this video, I had to laugh.
My Williams Sonoma gold touch 9 x 9 says not to use a spray oil. I use foil or parchment paper
Just grease by hand. Parchment paper can be greased on.
Awesome Pans . I use them and they are actually made by USA pans. Made in the USA.
Hi! Did yoy use All-Purpuse Flour or the normal one? Btw thank you for the tips! Now I'll be sure my cake will not stick 😄
All-purpose flour IS the "normal one." The "not normal" ones would be bread flour, cake flour, self-rising flour, semolina, etc.
Would this work for brownies? I also want to try this for cornbread and see if it works... cuz my cornbread always sticks.
I just put parchment paper in pan.. Lay the pan over the paper. Cut about 1 to 2 inches passed the edge of the pan. Then take scissors, cut on each corner towards pan and the paper should fold in the pan corners and over lap on to cover the corners.. Great trick if your pan has folded staright up corners, like USA square pans or Williams Sonoma Gold touch. It should keep residue from going into the folded corners. Rounded corners, I don't know if that trick will work. works with Cornbread and Brownies and Cakes.
My pans have corners so that's probably what I'm going to have to do. I've started making cornbread in a cast iron pan as odd as it may sound and it's been working out soo much better. I'm not brave enough to try cake or brownies in cast iron though lol
Does the flour work if its gluten free?
can you use butter if you dont have the spray oil .then use the flour
Yes. That's the way I do it.
Great video, just like Gorden Ramses. But I when do we paper mashay them into pinatas? Last time I checked, oil was used before parchment. I don't like paper in my food, try oil, and learn how to use it, and which one to use!
So, even when a cake mix says to *grease bottom only*, do you still have to grease up the edges, add flour, and a layer of parchment paper?
What’s the best kind of cake pan
Icecream
I use aluminum because the dark ones can cause burnt edges and doming in the middle. That's what most bakeries are using. As far as shape it depends on what you personally want.
Founda angle grinder works well ,,only need a new pan each time..
i was number 850 to LIKE this video!! woohoo!!
Pam ''baking'' spray is shown the entire beginning of this video and it's then switched to Pam ''original''. I use the "baking", which is the only reason I was paying close attention. The fact that it was switched at about 1:38 troubles me. I wonder if the baking spray didn't work well for y'all? I guess i should just use original Pam? my life is a lie.
Yeah I noticed that tooooo!!! Weird!! What am I gonna do with myself now?! Haha!
After looking at the ingredients on something similar called Baker's Secret I decided to never use anything but natural sprays again!
It would’ve been nice to mention the brand of the pans they were using
I am in South America and our standard teflon, nonstick pans that look similar to that are Tramontina. Any good nonstick pan should be fine.
The cupcake pan is Wilton's. I saw it on the handle.
What can you do if you don’t have Pam?
For anyone who cares, Amazon sells 9-inch round parchment sheets. So much easier than cutting the parchment yourself!
I like the way she talks.
If I don't have parchment paper and just grease the pan and coat in flour will the cake be okay??
That's how I've always baked cakes and it comes out fine for me
Will it still work if I use wax paper?
It will work, but wax paper leaves wax on the cake. Watch again starting at 0:48.
Would this work for a cake pan in the form of a lamb?
The parchment would tend to obscure the fine details in fancy shapes like Bundt pans and animal shapes.
I just spray my pans with baking spray. Never had a problem with sticking doing that.
That's what I did today and they stuck:(
Yeah literally here because I thought the spray was enough lol
can you put cupcake liners on the oven???? I thought they would burn ? :0
You could put cupcake liners in ovens it won't burn
Cupcake liners are made of a material that burns at 450°F/232°C or higher. The temperature for baking most cupcakes and muffins is below that.
I'll just do the tracing with a sharp pairing knife. A little dangerous but a lot quicker.
can you use aluminum foil instead of parchment?
Broken Crayons Still Color I used it before it worked for me but make sure it’s not wrinkly
Use a stick of butter and rub it all over instead of the spray
Wait I thought ATK preferred the baking sprays over the oil and flour method?? The reasoning is that this flour method creates a nasty, overly floured exterior!
I think you mean, learn to bake!!! You bake a cake!!!!
Under the heading of "Things They Don't Tell You," never Never NEVER spray vegetable oil in the kitchen or in the house. It goes everywhere, plates out on hard to clean surfaces (e.g. blinds) and over time attracts dirt. So do yourself a favor; go outside to grease your pans, etc.
Rather than go outside (which in cold, rainy Seattle isn't always appealing...especially since I live in a 4th-floor apartment...I hold whatever I'm going to spray well inside my dishwasher, and then spray in short bursts to reduce overspray. The next time I run my dishwasher, any residual oil is washed away.
+L Galina Actually, what I do is take a small paper towel, dab it with cooking oil, and then wipe the pan with it. I'm too cheep to buy cooking spray.
They dont tell you this because it doesn't happen. Sounds like user error to me.
I don't even know why I'm here lol
A paper towel or pastry brush is good and a little flour or cocoa goes a long way.
Pop was
Man my cakes have been sticking
Birthday candles are melted wax on a cake
Did this lady seriously use parchment paper AND butter and grease the pan? I thought one or the other was enough, and I only watched this to see if there was a difference.
Everything else was very informative, but that part still confuses me.
Pam for baking is the easier way to go.
Pam and other sprays with Lechtin in it. Ruins non stick pans after awhile. Trust me. I also a bake.
Lots of unhealthy additives as well.
What about silicone pans? Don't people silicone pans for baking now? Why not just put a silicone pan inside the metal pan and grease and be done? After all, parchment paper is also made from a thin layer of silicone.
ATK always show using ridiculous amounts of parchment paper, aluminum foil, plastic wraps etc in their shows. They probably get them cheap by the bulk but for home use, they are expensive and wasteful.
Just do it the cheaper grandma way. Butter/oil, flour/cocoa.
and all this for a non-stick pan? gotta shake my head. Surely, besides making great pans disposable 😟 the true secret to non-stick must still be in Area 51 👽
Anyone who uses a spray to grease their pan is just lazy. If you're going to all the trouble of making scratch cake why would you use a can with chemicals in it? Butter and flour work great. Also disappointed that she's tracing the parchment round, the folding method is easier.
Everything has chemicals in it. Most baking is just controlled chemical and biochemical (yeast) reactions.
Normally like your videos, but this one is to anal. Tracing outside the line . . .