| T O P I C R E V I E W |
| Aunt George |
Posted - Apr 08 2007 : 10:26:10 PM
Maybe I'm the only one in the whole world who thinks this is pretty clever...considering I think I just discovered this for the first time in the herstory of cake baking! LOL.....I know in reality, I'm probably the only one who doesn't do it this way!! Drum roll please>>>>
Anyway: grease your pans that you are going to flour. (this only works if the pans you are using are the exact same size and shape) Then put your flour in one of the pans. Invert the second pan over the first pan, hold them tightly together and shake, shake, shake. Then tape (duh....TAP them, not tape them....LOL....I was half asleep when I typed that..LOL) them on the counter, table, etc. Then empty the excess out. If you are baking a three layer cake then just put the third pan over the pan with the excess flour and shake again...voila' works again.
I've also gone to inverting over the sink and tapping it on the inside top side of the sink to prevent flour all over. 
I really hope I'm not the last to think this up! LOL
Georgann
http://auntgeorgeshouse.blogspot.com/index.html
Thanks for checking out my apron and sewing musings! |
| 7 L A T E S T R E P L I E S (Newest First) |
| Mumof3 |
Posted - Apr 09 2007 : 10:49:12 AM
Well, Aunt George, you clever girl!! That has to go in my mental filing cabinet for the next time I bake a cake!!
Karin
Wherever you go, there you are. |
| shelle |
Posted - Apr 09 2007 : 09:48:42 AM
Another great tip when flouring cake pans is to use some of the dry cake mix you are baking instead of using flour. No more white flour on the outside of the cake.
Shelle
http://janzenfamilyjournal.blogspot.com/ |
| Bluewrenn |
Posted - Apr 09 2007 : 07:59:51 AM
Another tip I learned while working at a bakery...
We greased and then floured our pans and to make it so that the cake wouldn't have bits of flour on the outside of it when done, we used a special recipe...
Take a bit of oil in a cup - maybe two or three tablespoons (You'll learn to adjust this as you get more experienced with it) and then add a small handful of flour. Adjust as needed to get a liquidy paste. It should be thick like glue or paste but not doughy since you'll be spreading it on the pan with a brush. Mix until all ingredients are mixed well, but it doesn't have to be beaten. Just a few good strokes until it's mixed in well... Then use a pastry brush to brush the paste onto the pans. You want it liberally applied but not too thick. (This is the same concept as the Baking Sprays that you can buy in a can.)
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| Tina Michelle |
Posted - Apr 09 2007 : 06:23:12 AM
one other tip: If using a pre packaged cake mix, just reserve a tablespoon or two of the dry mix and shake that in your pan.
~Seize the Day! Live, Love, Laugh~ |
| Kim |
Posted - Apr 09 2007 : 06:09:31 AM
Now I feel dumb! lol! What a clever idea! After doing one pan at a time.........it seems so obvious now!
Blessed Be!
farmgirl@heart
"Go confidently in the directions of your dreams; live the life you've imagined. As you simplify your life, the laws of the universe will be simpler." - Henry David Thoreau
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| westernhorse51 |
Posted - Apr 09 2007 : 05:17:35 AM
aunt george, I will give it a try, sounds like a great tip.
she selects wool and flax and works with eager hands Prov.31:13 |
| Hideaway Farmgirl |
Posted - Apr 09 2007 : 05:15:44 AM
Great tip, Aunt George!
Using your method, it should eliminate the "dust" that spills out all over the counters, too. Thanks for sharing!
Jo
"There are no strangers here, only friends you've yet to meet." |
