ooooh..if you have some recipes/ideas for some healthy snack food combinations...
For greasing a pan the most important thing is to get the grease part applied generously and as evenly as possible.
Since I use butter instead of oil and often end up with about 2 extra tablespoons of it, I will toss that extra bit in the pan along with a couple teaspoons or so of flour (just enough to make a sort of paste) and use a plastic sammich bag as a sort of glove to mix it and spread it. (crisco or room temp butter and don't press hard, it'll thin it).
Or sometimes I'll do the above without flour and dust it instead with enough sugar to cover the entire inside of the pan COMPLETELY. If you miss a spot with the butter it's easy to tell and it gives the finished cake a nice glossy look.
I'm usually too lazy to do this but you can also make a paste made by thouroughly mixing about a cup of crisco, 1/4 cup of flour and a couple tablespoons of vegetable oil. This makes a nice thick speread that goes on thicker and is very reliable as long as it is spread evenly.
Also...always allow the cake to cool for about 15 (enough where it starts to pull away from the sides of the pan) too early and the cake may crack, but wait TOO long and it'll stick no matter how well you've greased it. And if the top has oozed over the edge and stuck to the side, break those bits off before trying to unmold it.
Whoa...I don't usually think too much about how I do that...more detail than I realised...hahaha
cake guru...hmmm :) We'll see how these cakes turn out today..the one's I'm working on just happen to be bundt cakes.
See I do the sugar thing for all my cakes. It's something I learned from my grandmother. (she also used applesauce in all her cakes...something I haven't done) and it still sticks. I will try your paste thingy. So you use butter instead of oil with the instant cake mixes? I remember you mentioned something about that. Do you melt the butter first or do you add it at room temp?
I add it at room temperature, if it's hot it doesn't work as well...can't remember exactly what happens. I think it ends up with a dent in the middle instead of rising...
Using butter instead of oil means the cake does not rise quite as high as it would normally so it makes it ever so slightly denser, but the sweeter, fresher taste makes it worth it to me.
The cake part, great, the decorating...eh, not so much. I'm certain I won't win. :(
And yes, the butter is a straight replacement, cup for cup. I suppose it's possible that using more or less might make it rise better without sacrificing the taste, but I must admit it hadn't occurred to me to do so before now....
For greasing a pan the most important thing is to get the grease part applied generously and as evenly as possible.
Since I use butter instead of oil and often end up with about 2 extra tablespoons of it, I will toss that extra bit in the pan along with a couple teaspoons or so of flour (just enough to make a sort of paste) and use a plastic sammich bag as a sort of glove to mix it and spread it. (crisco or room temp butter and don't press hard, it'll thin it).
Or sometimes I'll do the above without flour and dust it instead with enough sugar to cover the entire inside of the pan COMPLETELY. If you miss a spot with the butter it's easy to tell and it gives the finished cake a nice glossy look.
I'm usually too lazy to do this but you can also make a paste made by thouroughly mixing about a cup of crisco, 1/4 cup of flour and a couple tablespoons of vegetable oil. This makes a nice thick speread that goes on thicker and is very reliable as long as it is spread evenly.
Also...always allow the cake to cool for about 15 (enough where it starts to pull away from the sides of the pan) too early and the cake may crack, but wait TOO long and it'll stick no matter how well you've greased it. And if the top has oozed over the edge and stuck to the side, break those bits off before trying to unmold it.
Whoa...I don't usually think too much about how I do that...more detail than I realised...hahaha
cake guru...hmmm :) We'll see how these cakes turn out today..the one's I'm working on just happen to be bundt cakes.
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Using butter instead of oil means the cake does not rise quite as high as it would normally so it makes it ever so slightly denser, but the sweeter, fresher taste makes it worth it to me.
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And yes, the butter is a straight replacement, cup for cup. I suppose it's possible that using more or less might make it rise better without sacrificing the taste, but I must admit it hadn't occurred to me to do so before now....
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