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Don’t Let Your Next Cake Stick to the Pan: Here are 3 of the Best Stuck Cake Prevention Tips from Orson Gygi
Aug 30, 2019, 2:04 PM | Updated: Dec 16, 2019, 12:34 pm
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This article about stuck cake prevention is presented by Orson Gygi. Family owned and operated since 1945. Helping to preserve the Gygi Tradition with tools, tips, and solutions for every kitchen adventure – visit Gygi.com.
The hardest part of baking a cake is often just getting it out of the pan. But preventing your cake from getting stuck beforehand is often the best course of action Heather Smith and Candace Heward from Orson Gygi have the 3 of the best stuck cake prevention tips.
1. Start With the Best Pan for Stuck Cake Prevention
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Make sure you use a pan made of anodized aluminum. The anodization means that there won’t be any reactions to acidity in your cakes. And if you notice parts of your cake that aren’t baking as consistently, you’ll want to look for a new pan. And look for one with straight sides. That will reduce the chances of the cake creating a dome you have to cut off when it rises. And remember the lighter color the cake pan is the lighter you will have the cake toast on the outside. The darker the cake pan is, the darker the toast on the outside of your cake will be which isn’t necessarily preferred.
2. Use Parchment Paper
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Parchment paper will save your life! Always use a high-quality parchment paper on the bottom of your pan. You’ll want to always put a piece of round parchment paper on the bottom of your cake pan. This prevents the top, the most likely place to stick, from sticking. Look for parchment paper that is double coated in silicone to prevent sticking even more.
3. Use Cooking Spray OR Butter and Flour
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Once you have the parchment paper in, you have two options. Spray the parchment paper and inside of the pan with cooking spray. This is the preferred way. This cooking spray is soybean oil-based and is designed to give you the absolute best results when removing the cake from your pan.
You can also use a combination of flour and butter in the bottom of your pan. With the flour-butter mix start by applying butter to the entire surface of the inside of the pan, then spread the flour on top of that. Put your parchment paper in the bottom and butter and flour that as well. Then you can shake the pan to make sure the flour covers all sides.
For more info on stuck cake prevention, visit gygi.com
