Have you ever baked a cake and taken it out of its pan to find that it does NOT come out in one piece?
Prepping and lining your cake pans before baking is setting the foundation for a great cake! Many times, recipes will call for "greasing and lining" your pans. What this means is either using butter and flour or another type of nonstick agent all around the insides of your pan, and then lining the bottom with parchment paper.
There are a couple different ways to grease your pans:
1. Melt some butter and use a pastry or silicone brush to evenly coat the sides and bottom of your pan. Then take a tablespoon of flour and pour it into your pan, moving it around to coat every inch, then dump the excess out.
2. You can use a spray such as PAM to coat your pans if you're in a rush.
3. You can make your own "pan-release" formula by combining 1/2 cup each of canola oil, all purpose flour, and Crisco shortening. Just mix it together very well with a whisk and store in an airtight container in the fridge. When needed, use your pastry or silicone brush and apply all over your pans.
To easily line your pans with parchment paper, check out this quick video!
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