@@primetimehome I've never burned a cake that way. Forgetting about it and leaving it in waaaay too long because I forgot to set the timer is the usual demise of my cakes if they burn
Former pastry chef here, butter and granulated sugar was and is my go to for any and all cake sponge. Warm buter spread throughout the pan with a paper towel, pour a bit of sugar, tap out excess when pans coated, then freeze for 20 min. Pull from freezer, pour in batter, and immediately throw into pre heated oven. Have never had a cake stick with this method, and it also adds a bit of texture to the outside of the sponge. Another note is proper time to de-pan a cake. The cake and pan should still be warm to the touch, not hot, when you flip it, if it doesnt come out immediately one or two taps with a spoon releases it every time. If cutting into layers for decorating, be sure to chill the sponge before making any cuts, when warm it will be more brittle, and if you dont muck it up from brittleness, itll still dry out faster when warm.
@@TheFakeyCakeMakerA cake pan can freeze in about the time it takes to make the batter. Prep the pan, toss it in the freezer, prep the ingredients, preheat the oven, make the batter, bake.
The goop caused me to call my aunt a witch for forty minutes because she baked a massive cake but it came out clean. Nothing stuck to her pan. I screeched witchcraft and called her the wicked witch of the yeast. My mom her sister obviously found this freaking hilarious and was laughing the entire time. The exact ratios are a secret as said by my aunt but honestly I'm not baking anytime soon but I respect her choices as the wicked witch of the yeast.
Im shocked too with how clean my cake out of the pan on the first time I tried the goop method! 😂 for me the ratio I used is just equal parts (1:1:1) of flour, oil and butter.
equal parts vegetable oil, flour, and butter. Using vegetable shortening in place of butter will make it keep longer at room temperature(weeks-months) and is cheaper, same result. It will separate if you keep it, just mix before use.
A good disclaimer would be that certain cakes would handle this differently. Some need the help of the floured sides to rise properly. And even ones that don’t necessarily need it may benefit from it, allowing the sides to rise evenly with the middle so there isn’t a dome.
@@WobblesandBeanlol if I would’ve seen it at that number… even if I don’t like the comment I’ll like it anyway to get it off that number. Just bc it’s a superstition.. isn’t it also an angel number tho and they usually have meanings? Idk I could be wrong.
Whenever I've used a nonstick spray there's always been a strange "film" around the cake, or a weird aftertaste. And I use like, a tiny spritz. A few drops of flavourless oil spread all around the pan has always been the best for me, been baking for 12 years and commercially for 5.
Only a beginner home baker here, but for my sour dough i also add a thin layer of oil to the pan. But on top of that, I add a light dusting of flour. Bread releases from the pan very well and only noticeable effect it has on bread is giving the bread a slight shinny smooth layer on bottom. No weird taste or texture. Nice and crispy.
I completely agree with your results using spray. I stopped using it for that reason years ago and now I would never use it because of the toxic chemicals in it. It leaves a film that does not come off on pans so it can’t be good for us to ingest.
I’ve always used Butter, I have noticed it sometimes burns and get sticky if I have to cook it for a while. What I found helps my cake not burn is wrapping a an aluminum strip with a wet paper towel inside of it around the cake tin.
All of my mid-century cook books suggest "grease pan generously with shortening or oleo." They're how I learned to scratch bake, so I use vegetable shortening. It doesn't burn at high heat like butter.
I live in latinamerica, so it's not really common to use oven paper. I was once baking with one of my brother's friends, and when we were about to put the cookies on the pan, she asked "do you guys have like... Oven paper?". We stopped for a second, looked at each other and laughed "we don't do that here" and showed her to use butter and flour, because that's how our mum taught us HAJAH.
Yeah, parchment paper for baking is more popular for the past 10 years or so. Before that people used aluminum foil, but now they’re trying to get people to reduce their aluminum waste. Honestly I prefer parchment paper, it bakes food very evenly.
My trick is a generously applied butter and splenda mixture. Works every time, and turns golden. Note: I'm not making sugar-free baked goods. The pan is the only thing I put splenda on. It's about effectiveness and taste.
I never knew you were supposed to put something on your pans until one day when I was making a cake (I was probably in my early teens) and my mom freaked the f out. I bit my nails the entire time my cake was in the oven but is miraculously popped out of the pan so easily and not burned 😮💨
I checked his insta and it's 4 0z(113 g)of softened butter 3/4 cups (105 g) flour 2 Tbsp (25 g)vegetable oil Keep in fridge when not using for long term storage.
You forgot the old lard! Can you test cristco and cristco and flour along side these? It's my go to for bread cakes since it'll make the outside a lil crispy and honestly enhances the flavor without adding that buttery taste to it
We use the cake goop method at my job to release our dulce de leche lava cakes from the pans nicely and it works really well! The mix we use is butter, oil and rice flour to keep the cake gluten free, though. One thing I notice with the mix we use is that you can see it on the surface of the cakes, but this might be because the batter is caramel-colored.
I bake like pretty much 24/7 my personal favourites are butter and flower or just butter. If you’re not icing the cake I use butter then sprinkle flower. You can’t see it once it’s iced and it makes it easier especially for large cakes to not stick. On small cakes or cakes I’m not icing, I use just butter because it makes a nice shine and looks nice. Other times I spray the pan lightly and use parchment paper(spray helps it stick). Really all methods can work it’s just personal preface.
Honestly I think the best thing is to just let it cool completely, then refrigerate overnight. I've never had a problem with this method. The cake shrinks away from the pan and just falls out.
doing that can cause your cakes to overcook or have that droopy dense middle. That's why its recommended to immediately tip cupcakes out of th pan to keep their domey shape and prevent the well in the middle. Though I'm sure letting your cakes rest in the pan is just fine to do since they're much larger
Another method would be butter + fine breadcrumbs. Super nice and crunchy, and a great way to add some texture to any baked good (my preferred being tiny, savory dinner rolls)
Mix equal parts. I use 1/2 cup of each. I sift the flour first to prevent clumps. I normally use shortening instead of butter. I'm going try it with butter the next time. Also put a note on your container of goop about the expiration date of the oil. I forgot to once and later realized that the oil had expired and caused my cake to have a rancid smell/taste.
@@ltaylor5257 if you use butter it'll spoil faster for sure, but you can probably store in the fridge if you go through it reasonably quickly, or even the freezer if you remember to take it out well before using. For one cake, I'd mix 1tbsp of each. Adding more if needed.
Here's my recipe that my instructor gave to me, I don't usually share it but why not I guess. • 1/2 cup crisco • 1/2 cup of flour • 1/4 cup of vegetable oil Mix them together really well until it makes a paste and store it in the fridge with a date it will last for months you can also freeze it If you need to. You can do equal parts but she liked to use less oil so it's not so runny and it clings to your pan better and evenly distributes better.
A little Tip for pans like these! You can also butter the pan and to dust it you use breadcrumbs! If it’s ready and cooled down you will have a slight crunch to the cake and it tastes delicious:)
i love a cake goop that's 1 part each vegetable oil, crisco, and flour. i bake gluten free cakes for my dad since he has a gluten intolerance, and its so much easier making a gluten free goop
Always good to see the alternatives. I've had good luck with just butter, no matter the size of cake I was preparing. Also makes it easy (same for spray) to dust with (confectionary) sugar if I feel like giving the cake a bit more texture on the outside.
My Nana taught me to use oil and flour. I enjoyed the flavor it added and used to use my finger to get it out the pan after she took the cakes out. 😂 She was a chef.
my gramma always rubbed a cold stick of butter on the inside of the pan and coated it with sugar. she’d always take it out while it was still warm and it worked every time
I love making bundt cakes. I've found that dusting the pan with flour and than putting the pan in the freezer while I make the batter (as opposed to all other methods) has left me with flawless cakes every time.
In Germany we generally use unsalted butter or margarine with unseasoned breadcrumbs instead of flour. Living in the US now I generally use finely ground up Cinnamon Toast Crunch.
Lol! I’m a goop and paper baker… didn’t know there was a term for it. I’ve also used baked butter and sugar. Preheat oven though the pans in with butter take out swirl the liquid around the sides and sugar pour in mixture pour in mixture and throw back in the oven varied results. But sometimes you get a neat glassy finish
Devo ammettere che mi è scesa qualche lacrima di commozione a causa di questo video. La mi frase preferita (e quella che appenderò al muro di camera mia) sarà: “quando c’è qualcosa che non sai fare, se tu continui a farla continui a sbagliarla. Fino ad un certo punto. Fino a quando non si sa per quale ragione…smetti di sbagliare” Sei d’ispirazione…davvero ❤
In Sweden we use cold butter and breadcrumbs. And if you use a coffee filter to smear the butter you'll have a bit better control and avoid getting all buttery or fibers from paper towels stuck in it..
I use cacao powder for chocolate cakes and powdered sugar for anything else. Depending on the cake, like an example carrot cake, i would probably use flour.
And you can also get a can of spray on cake goop, it's called baker's joy and is a great tool for bakers. We use it in my culinary class and it makes everything so much easier.
I seem to have no problem using just spray as long as I apply it evenly and thoroughly. Anything I've had issues with the spray and tried other methods, had the same results so it was just a sticky cake and only parchment would work apparently. I used to get so much butter and shortening on everything doing it the way my mom taught me, ridiculous lol, the spray is so easy and barely any mess.
I sometimes use butter with a bit of the cake mix itself. I haven’t really thought about it much, but I like the goop method. I think I’ll try that next time!!
I use parchment paper and butter, never had a problem with burning, I use just butter on bundt pans. Idk, cooking sprays I've had problems with cakes sticking, so I never use them except I find it works well with glass pans only. If it's a larger cake and I've used butter, I lower the temperature and let it cook longer or use a metal baking cup into the batter before cooking if its a very large cake. This method works for me. But everyone's ovens cook slightly different.
Credo che la tua difficoltà con la dislessia si possa paragonare a qualsiasi altro tipo di difficoltà che ognuno di noi ha. Pur rendendomi conto che ci sono persone che affrontano ostacoli piccoli e altre che ne affrontano di più grandi, questo video potrebbe essere d’ispirazione a tante persone. Anche a quelle non dislessiche. Di sicuro è stato d’ispirazione per me ❤ grazie di cuore :)
i work in my university’s bakery (25k undergrad population), and down there when prepping pans the methods that we use are actually a nonstick spray and the goop! we make it in massive, multiple gallon buckets. so it’s interesting to see that this stuff does actually scale up to the industrial level.
We use lard and coarse flour (in my country there's 3 main types of flour: smooth, half coarse and coarse, with each having different use) and it works great too. No melting, since lard is usually pretty soft anyways, you just brush it on.
My grandma taught me how to bake using Crisco (shortening) 🤷🏽♀️. Doesn’t leave any kind of weird tastes or textures and no matter what I used it for, nothing stuck to the pans 💯.
I use butter or flavorless oil (available in sprays) or vegetable shortening (Crisco has new formulas that don’t include trans fats etc) WITH flour HOWEVER I don’t use nearly as much flour as you did here. I really take the excess off by tapping or brushing away excess flour. A tip: anytime you’re using butter in baking the colder the better! I usually let the buttered/floured cake pan sit in the fridge or freezer before baking (about 15/20 min until nicely chilled)
I use flour and crisco for bundt pans. You can't dump a handful of flour in and shake it out. Too much at a time will make big clumps. Lightly sprinkling flour across it after wiping it down with crisco works way better. With practice, you develop an eye for how much is just enough over time.
Vegetable oil and flour are my go to. Take the least ount of oil that can cover the are it needs to, when you think it's just enough, take half of that out again. Then dust it with flour and it won't stick, but wont get too soggy or oily as well.
Man, I don’t care if it’ll leave a darker finish, I can only imagine how DELICIOUS butter is to grease your pan. And I like small cakes, anyway. Nothing goes to waste.
My dad always puts nonstick spray on it or he uses oil around the area but mostly that doesn't happen cause we always use the same pan and im the baker inthe family thanks to ur tipssss ❤ your an amazing youtuber
Crisco shortening and flour, melt the shorting just a bit to mix it in and it makes a paste almost. It will become a butter like solid again when it cools so you just need to reheat it when needed. Brush into the pan and voila!
Parchment paper is good but sometimes it takes too long. My foolproof method is shortening and flour I have never had an issue with shortening. Now if it is a darker cake or chocolate, I will dust with cocoa powder instead of flour and it works like a dream
My mother used to do a layer of butter and adhere breading. Don't know if it's the actual term for that in english. Google says breadcrumbs (Semmelbrösel if you want to look it up) makes a nice somewhat crunchy crust
Never heard of cake goop, but the way the cake turned out with looks so good! I definitely need to try it. Does anyone know how much of the ingredients I need?
I use cake goop and always advocate on using cake goop but butter and powdered sugar recently become my favorite way, especially in spice cake type since it introduce sweetness to the spice mix
My mom always used powdered sugar to dust the pans with instead of flour while I was growing up and now that's what I do!
Be careful though that can sometimes burn as well
never heard of that. I'll try it next time!
that just sounds like its gonna burn as well from the sugar
@@primetimehome I've never burned a cake that way. Forgetting about it and leaving it in waaaay too long because I forgot to set the timer is the usual demise of my cakes if they burn
I prefer cristalized sugar. Gives a nice lil crunch
Former pastry chef here, butter and granulated sugar was and is my go to for any and all cake sponge. Warm buter spread throughout the pan with a paper towel, pour a bit of sugar, tap out excess when pans coated, then freeze for 20 min. Pull from freezer, pour in batter, and immediately throw into pre heated oven. Have never had a cake stick with this method, and it also adds a bit of texture to the outside of the sponge. Another note is proper time to de-pan a cake. The cake and pan should still be warm to the touch, not hot, when you flip it, if it doesnt come out immediately one or two taps with a spoon releases it every time. If cutting into layers for decorating, be sure to chill the sponge before making any cuts, when warm it will be more brittle, and if you dont muck it up from brittleness, itll still dry out faster when warm.
Thank you! Xx
Sounds like a lot of faffing about for my regular bashing but might try this for special occasions.
@@TheFakeyCakeMakerA cake pan can freeze in about the time it takes to make the batter. Prep the pan, toss it in the freezer, prep the ingredients, preheat the oven, make the batter, bake.
Thanks
You just taught me so much, thank you!
The goop caused me to call my aunt a witch for forty minutes because she baked a massive cake but it came out clean. Nothing stuck to her pan. I screeched witchcraft and called her the wicked witch of the yeast.
My mom her sister obviously found this freaking hilarious and was laughing the entire time. The exact ratios are a secret as said by my aunt but honestly I'm not baking anytime soon but I respect her choices as the wicked witch of the yeast.
🤣 wicked witch of the yeast is an awesome nickname tho hahaha
Im shocked too with how clean my cake out of the pan on the first time I tried the goop method! 😂 for me the ratio I used is just equal parts (1:1:1) of flour, oil and butter.
equal parts vegetable oil, flour, and butter. Using vegetable shortening in place of butter will make it keep longer at room temperature(weeks-months) and is cheaper, same result. It will separate if you keep it, just mix before use.
This is fantastic. I shall carry on your legacy! Also, hilarious! NEVER miss an opportunity to call her by her new nickname! 💯 😂
‘The wicked witch of the yeast’ IM DYING THATS AMAZING I MIGHT CALL MY FRIEND THAT
If you're making chocolate cake, dust the butter with cocoa powder. I do that for my lava cake, works a charm.
This sounds delicious omg
@@lildarling1221fr
Just cocoa powder or do I also use nonstick spray or butter first?
I haven't even heard of "cake goop" but it sounds amazing!
I haven't, either.
Me neither!
A lady who has always made wedding cakes uses a Crisco/flour mixture, and calls it Pan-ease.
No Crisco--Transfat , I know that you shared what the wedding cake lady does, but Crisco is bad for all of us in the long run. @@MsTastebud
@@RoyalPineapple-dk2vg yeah, it freaks me out
A good disclaimer would be that certain cakes would handle this differently. Some need the help of the floured sides to rise properly. And even ones that don’t necessarily need it may benefit from it, allowing the sides to rise evenly with the middle so there isn’t a dome.
My porn name was ‘softened butter’….
I appreciate that you used sprinkles. I can really see the results of the badder/dough through the colors giving it texture. Thank you
Batter, not badder
Lololol “badder”😂
666th like 🤘🏻
@@WobblesandBeanlol if I would’ve seen it at that number… even if I don’t like the comment I’ll like it anyway to get it off that number.
Just bc it’s a superstition.. isn’t it also an angel number tho and they usually have meanings? Idk I could be wrong.
From badder to worse 😎
Whenever I've used a nonstick spray there's always been a strange "film" around the cake, or a weird aftertaste. And I use like, a tiny spritz. A few drops of flavourless oil spread all around the pan has always been the best for me, been baking for 12 years and commercially for 5.
Only a beginner home baker here, but for my sour dough i also add a thin layer of oil to the pan. But on top of that, I add a light dusting of flour. Bread releases from the pan very well and only noticeable effect it has on bread is giving the bread a slight shinny smooth layer on bottom. No weird taste or texture. Nice and crispy.
Oil spread like Crisco? I want to make mini heart cakes for Valentine's day but my cakes always stick with spray or butter.
I completely agree with your results using spray. I stopped using it for that reason years ago and now I would never use it because of the toxic chemicals in it. It leaves a film that does not come off on pans so it can’t be good for us to ingest.
That's the cancer 😊 yum
@@tashehenley2917no lol. A few drops of oil, spread around the pan. Not oil spread.
"They all fell out of the pan, One Piece"
Monkey D. Luffy: 🙂
The One Piece!!
The One Piece is REEEAL!
One piece
Can we get much higher??!
Super appreciate this side-by-side! I usually spray, but thought butter was the more classic technique. Glad to see I was doing just fine. =)
I’ve always used Butter, I have noticed it sometimes burns and get sticky if I have to cook it for a while. What I found helps my cake not burn is wrapping a an aluminum strip with a wet paper towel inside of it around the cake tin.
I watch all of your videos as they feed them to me and just must say thank you from the bottom of my heart for taking the time to educate us.
All of my mid-century cook books suggest "grease pan generously with shortening or oleo." They're how I learned to scratch bake, so I use vegetable shortening. It doesn't burn at high heat like butter.
Whenever I'm baking cakes, I use a light layer of tahini. It gives my cakes a crunchy outside while my cake stays nice and soft
yo that’s crazy. i find that tahini has a bit of a strong flavor though?
@kennadihenn9073 I always just add enough to cover the pan and when it bakes you don't really taste the tahini anyways. Just don't over do it
My mum always used bread crumbs to dust the pans which usually made the crust very crispy
Yes, Butter and breadcrumbs!
I live in latinamerica, so it's not really common to use oven paper.
I was once baking with one of my brother's friends, and when we were about to put the cookies on the pan, she asked "do you guys have like... Oven paper?". We stopped for a second, looked at each other and laughed "we don't do that here" and showed her to use butter and flour, because that's how our mum taught us HAJAH.
Yeah, parchment paper for baking is more popular for the past 10 years or so. Before that people used aluminum foil, but now they’re trying to get people to reduce their aluminum waste. Honestly I prefer parchment paper, it bakes food very evenly.
This is a game changer!!! I was getting REALLLY tired of my bundt pan taking whole chunks of my cakes with every flip😅
My trick is a generously applied butter and splenda mixture. Works every time, and turns golden.
Note: I'm not making sugar-free baked goods. The pan is the only thing I put splenda on. It's about effectiveness and taste.
I never knew you were supposed to put something on your pans until one day when I was making a cake (I was probably in my early teens) and my mom freaked the f out. I bit my nails the entire time my cake was in the oven but is miraculously popped out of the pan so easily and not burned 😮💨
What’s the ratio for the goop? I’d love to try it on my next bakery item :)
I checked his insta and it's
4 0z(113 g)of softened butter
3/4 cups (105 g) flour
2 Tbsp (25 g)vegetable oil
Keep in fridge when not using for long term storage.
That’s THE cutest tiny cake pan ive ever seen ☺️🧁
If you add granulated sugar after butter or spray you get a nice crunchy coating! Its especially good for loafed items :>
I typically use spreadable Crisco when I’m baking. I add a layer of flour for brownies only, because they tend to stick otherwise.
YES! People shun it for being "pure fat" but damnit! were making sweets here not damn vegetables! It's already bad for you! Go all out!
I love that you used the music they use on The Great British Baking Show! That’s my favorite show! 😍😍
You forgot the old lard! Can you test cristco and cristco and flour along side these? It's my go to for bread cakes since it'll make the outside a lil crispy and honestly enhances the flavor without adding that buttery taste to it
We use the cake goop method at my job to release our dulce de leche lava cakes from the pans nicely and it works really well! The mix we use is butter, oil and rice flour to keep the cake gluten free, though.
One thing I notice with the mix we use is that you can see it on the surface of the cakes, but this might be because the batter is caramel-colored.
I have to try that goup next time I bake I've never heard of that before 😁
I don't know where this guy been all my youtube life but I'm glad I found him! Thanks for all your tips it's greatly appreciated
I bake like pretty much 24/7 my personal favourites are butter and flower or just butter. If you’re not icing the cake I use butter then sprinkle flower. You can’t see it once it’s iced and it makes it easier especially for large cakes to not stick. On small cakes or cakes I’m not icing, I use just butter because it makes a nice shine and looks nice. Other times I spray the pan lightly and use parchment paper(spray helps it stick). Really all methods can work it’s just personal preface.
Flour, not flower.
You bake 24/7 and still manage to misspell a basic word like flour? What is wrong with this country?
@@ALT-vz3jn that’s extremely offensive. I am dyslexic. I mix up words sometimes. That doesn’t mean im
Not qualified or stupid.
Our family uses bread crumbs/panko (whatever you call it) instead of flour. It's always nicely browned
Honestly I think the best thing is to just let it cool completely, then refrigerate overnight. I've never had a problem with this method. The cake shrinks away from the pan and just falls out.
doing that can cause your cakes to overcook or have that droopy dense middle. That's why its recommended to immediately tip cupcakes out of th pan to keep their domey shape and prevent the well in the middle.
Though I'm sure letting your cakes rest in the pan is just fine to do since they're much larger
But what about if I want to eat my cake without waiting a day
@justkittensbeingkittens5892 no one's stopping you from using whatever method you want to use, I just shared what works for me
My dad was Austrian pastry chef and baker his whole life. He used butter and sugar always works great for me.
Another method would be butter + fine breadcrumbs. Super nice and crunchy, and a great way to add some texture to any baked good (my preferred being tiny, savory dinner rolls)
"They all fell out of the pan in one piece"
CAN WE GET MUCH HIGHER
how do you make the cake goop?
Mix equal parts. I use 1/2 cup of each. I sift the flour first to prevent clumps. I normally use shortening instead of butter. I'm going try it with butter the next time. Also put a note on your container of goop about the expiration date of the oil. I forgot to once and later realized that the oil had expired and caused my cake to have a rancid smell/taste.
@@ltaylor5257Thank you! 😊
@@ltaylor5257 if you use butter it'll spoil faster for sure, but you can probably store in the fridge if you go through it reasonably quickly, or even the freezer if you remember to take it out well before using.
For one cake, I'd mix 1tbsp of each. Adding more if needed.
Here's my recipe that my instructor gave to me, I don't usually share it but why not I guess.
• 1/2 cup crisco
• 1/2 cup of flour
• 1/4 cup of vegetable oil
Mix them together really well until it makes a paste and store it in the fridge with a date it will last for months you can also freeze it If you need to. You can do equal parts but she liked to use less oil so it's not so runny and it clings to your pan better and evenly distributes better.
butter + bread crumbs is what ive always used! And it makes the edge nice and crispy
I wish I could be your roommate and eat all your baking experiments
How does he not have more subscribers?!?!?
A little Tip for pans like these!
You can also butter the pan and to dust it you use breadcrumbs!
If it’s ready and cooled down you will have a slight crunch to the cake and it tastes delicious:)
i love a cake goop that's 1 part each vegetable oil, crisco, and flour. i bake gluten free cakes for my dad since he has a gluten intolerance, and its so much easier making a gluten free goop
Always good to see the alternatives. I've had good luck with just butter, no matter the size of cake I was preparing. Also makes it easy (same for spray) to dust with (confectionary) sugar if I feel like giving the cake a bit more texture on the outside.
If you use spray, use the soybean oil and soy lecethin spray, it's heavy duty.
My family had a bakery for several years, and my mom has been baking for 22 years. We loved to use the goop, it’s so much more economical than spray
A mixture of olive oil and flour works great with our cakes:)
My Nana taught me to use oil and flour. I enjoyed the flavor it added and used to use my finger to get it out the pan after she took the cakes out. 😂 She was a chef.
I read it as pancakes
Love the butter flour method works great with adding a little moistened sugar to make caramelized or crunch sugar top
The Waffle House has found it's new host
can you do a short on how to make sure your sprinkles don't just melt into the cake to keep the look of them like in this video?
The Waffle House Has found its New Host.
The Waffle house has found its new host.
The Waffle House has found its new host
All hail the Waffle House!
my gramma always rubbed a cold stick of butter on the inside of the pan and coated it with sugar. she’d always take it out while it was still warm and it worked every time
The waffle house has found it's new host.
I use a dusting from the dry cake batter in place of flour. Works the same but blends in, sweet magic.
I love making bundt cakes. I've found that dusting the pan with flour and than putting the pan in the freezer while I make the batter (as opposed to all other methods) has left me with flawless cakes every time.
Pam has a baking spray called perfect release that is basically canned cake goo. So convenient and it works every time 👍
In Germany we generally use unsalted butter or margarine with unseasoned breadcrumbs instead of flour.
Living in the US now I generally use finely ground up Cinnamon Toast Crunch.
I always use butter and a dusting of breadcrumbs. Gives a gorgeous crunch
Lol! I’m a goop and paper baker… didn’t know there was a term for it. I’ve also used baked butter and sugar. Preheat oven though the pans in with butter take out swirl the liquid around the sides and sugar pour in mixture pour in mixture and throw back in the oven varied results. But sometimes you get a neat glassy finish
Devo ammettere che mi è scesa qualche lacrima di commozione a causa di questo video. La mi frase preferita (e quella che appenderò al muro di camera mia) sarà: “quando c’è qualcosa che non sai fare, se tu continui a farla continui a sbagliarla. Fino ad un certo punto. Fino a quando non si sa per quale ragione…smetti di sbagliare”
Sei d’ispirazione…davvero ❤
In Sweden we use cold butter and breadcrumbs. And if you use a coffee filter to smear the butter you'll have a bit better control and avoid getting all buttery or fibers from paper towels stuck in it..
I swear by the baking flour with flour in it! Perfect Bundt cakes every time. I use it for all pans even if I have a parchment round
I usually use butter and a dusting of sugar, makes sure the cake comes out cleanly and gives it a nice caramelisation
What my mother thought me to do is using margarine.
Works very well even with big pans
I do butter and a dusting of sugar. It gives a crisp caramelized crust.
I always use melted butter and a dusting of breadcrumbs; leaves a nice crunchy exterior on the outside of the cake
All of the methods are useful for me. Sometimes a different surface finish and crust is like
Really good
For what youre making
Oh! I should get on the cake goop train. Can you share the ratios you used for the cake goop please? 💖🙏
I love cake goop!! Whoever invented it needs a salute ❤
my grandma always taught me to put warm butter and coat with bread crumbs and i always do that and it comes out perfect.
I've used Flour, butter and line the bottom with parchment paper. The cake came out flawless.
I use cacao powder for chocolate cakes and powdered sugar for anything else. Depending on the cake, like an example carrot cake, i would probably use flour.
And you can also get a can of spray on cake goop, it's called baker's joy and is a great tool for bakers. We use it in my culinary class and it makes everything so much easier.
i use butter/oil + granulated sugar, gives it a nice sweet crust. May however be too sweet for some
I seem to have no problem using just spray as long as I apply it evenly and thoroughly. Anything I've had issues with the spray and tried other methods, had the same results so it was just a sticky cake and only parchment would work apparently. I used to get so much butter and shortening on everything doing it the way my mom taught me, ridiculous lol, the spray is so easy and barely any mess.
I sometimes use butter with a bit of the cake mix itself. I haven’t really thought about it much, but I like the goop method. I think I’ll try that next time!!
I use parchment paper and butter, never had a problem with burning, I use just butter on bundt pans. Idk, cooking sprays I've had problems with cakes sticking, so I never use them except I find it works well with glass pans only. If it's a larger cake and I've used butter, I lower the temperature and let it cook longer or use a metal baking cup into the batter before cooking if its a very large cake. This method works for me. But everyone's ovens cook slightly different.
Credo che la tua difficoltà con la dislessia si possa paragonare a qualsiasi altro tipo di difficoltà che ognuno di noi ha. Pur rendendomi conto che ci sono persone che affrontano ostacoli piccoli e altre che ne affrontano di più grandi, questo video potrebbe essere d’ispirazione a tante persone. Anche a quelle non dislessiche. Di sicuro è stato d’ispirazione per me ❤ grazie di cuore :)
There's are also pump sprayers. You can make your own sprays. I used it for popovers and we always has olive oil in ours
That goop method is new to me. I’ll try it for myself today🎉
i work in my university’s bakery (25k undergrad population), and down there when prepping pans the methods that we use are actually a nonstick spray and the goop! we make it in massive, multiple gallon buckets. so it’s interesting to see that this stuff does actually scale up to the industrial level.
My mom always had a tub of "Grease & Flour The Pan" (cake goop) in the fridge for when we needed to, well, grease and flour the pan
We use lard and coarse flour (in my country there's 3 main types of flour: smooth, half coarse and coarse, with each having different use) and it works great too. No melting, since lard is usually pretty soft anyways, you just brush it on.
My grandma taught me how to bake using Crisco (shortening) 🤷🏽♀️. Doesn’t leave any kind of weird tastes or textures and no matter what I used it for, nothing stuck to the pans 💯.
I use butter or flavorless oil (available in sprays) or vegetable shortening (Crisco has new formulas that don’t include trans fats etc) WITH flour HOWEVER I don’t use nearly as much flour as you did here. I really take the excess off by tapping or brushing away excess flour.
A tip: anytime you’re using butter in baking the colder the better! I usually let the buttered/floured cake pan sit in the fridge or freezer before baking (about 15/20 min until nicely chilled)
I use flour and crisco for bundt pans. You can't dump a handful of flour in and shake it out. Too much at a time will make big clumps. Lightly sprinkling flour across it after wiping it down with crisco works way better. With practice, you develop an eye for how much is just enough over time.
Okay a recipe I used called for cake goop and I had NO idea what that was so now I’m very glad I have an explanation
Cake tip, when using boxes mix, use butter and dust with dry cake mix. This works especially on chocolate cakes. We do this with our wedding cakes
I use shortening and a dusting or flour. It comes out clean, and I don't mind a matte looking cake surface.
I use butter and breadcrumbs... Works every time and the breadcrumbs turn into a delicious crust.
Vegetable oil and flour are my go to. Take the least ount of oil that can cover the are it needs to, when you think it's just enough, take half of that out again. Then dust it with flour and it won't stick, but wont get too soggy or oily as well.
Man, I don’t care if it’ll leave a darker finish, I can only imagine how DELICIOUS butter is to grease your pan.
And I like small cakes, anyway. Nothing goes to waste.
My dad always puts nonstick spray on it or he uses oil around the area but mostly that doesn't happen cause we always use the same pan and im the baker inthe family thanks to ur tipssss ❤ your an amazing youtuber
Crisco shortening and flour, melt the shorting just a bit to mix it in and it makes a paste almost. It will become a butter like solid again when it cools so you just need to reheat it when needed. Brush into the pan and voila!
Parchment paper is good but sometimes it takes too long. My foolproof method is shortening and flour
I have never had an issue with shortening.
Now if it is a darker cake or chocolate, I will dust with cocoa powder instead of flour and it works like a dream
I love cakes with a matted finish. The flower dusting might be the wave for me
My mother used to do a layer of butter and adhere breading. Don't know if it's the actual term for that in english. Google says breadcrumbs (Semmelbrösel if you want to look it up) makes a nice somewhat crunchy crust
Never heard of cake goop, but the way the cake turned out with looks so good! I definitely need to try it. Does anyone know how much of the ingredients I need?
I use cake goop and always advocate on using cake goop but butter and powdered sugar recently become my favorite way, especially in spice cake type since it introduce sweetness to the spice mix
i personally love using crisco and granulated sugar/cocoa powder if its chocolate wirks every time for me!
Never heard the goop method. Seems really reliable