Janny,
I use this: 1/2 C - Vegetable Shortening 1/2 C - Canola Oil 1 C - Flour Mix it well and store it at room temp. You can use a pastry brush to apply a thin film of the mixture to pans. It works very well. I think that waxed or parchment paper on the bottom of a pan is a good idea no matter what you do, especially with a tender cake. It's not always necessary, but sometimes the coating doesn't do what it should and then you're scraping bits and pieces of the bottom of the cake from the bottom of the pan. I sometimes, for very tender cakes, put a thin strip of parchment paper across the bottom of the pan and then line the bottom with parchment. That way when I turn the cake over to de-pan it I can hold the strip of paper down while lifting the pan. HTH tony --- "Janny B. Bencze" <[EMAIL PROTECTED]> wrote: > > Hi, What do you all think is the best way to ensure > that your cake comes > out of the pan? Is there a better way than what I've > been doing? I grease > and flour the entire pan and put a piece of wax > paper on the bottom. > Works pretty well, but I just wondered if I was > missing a batter way. > > Thanks!!! > > Janny > > PS - Does anyone ever grease the inside of cupcake > papers? ------------------------ Yahoo! Groups Sponsor --------------------~--> Take a look at donorschoose.org, an excellent charitable web site for anyone who cares about public education! http://us.click.yahoo.com/O.5XsA/8WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
