That works, or use non-stick cookwear with a little spray.
You can, however it may stick slightly,
You could always use either baking parchment or greasproof paper to line the pan.
You need to grease the cake tin because otherwise the cake will stick to the tin and you wont be able to remove it whole.
A springform is a cake pan, it just makes it easier to take out. Grease and flour as you would a regular pan.
In a way. Buttering (and hopefully flouring afterwards, which makes it even better) a cake pan acts like a lubricant and reduces the amount of friction that occurs when taking the finished-baked cake out of the pan.
It means that you take the cake pan and grease with butter. Then sprinkle flour over it and shake so that it covers the whole bottom of the pan and the sides. Some people do this after putting down a sheet of greaseproof paper on the bottom.
Wax paper could be used, but the wax can melt. One usually "greases" a pan with butter, margarine or oil, and a lightdusting of raw flour.
PAM for baking The cake will never stick if you first grease the bottom of the pan, then line the bottom of the pan with either parchment paper or wax paper, grease the pan again and then flour it. To line with parchment, fold a large piece of wax paper in half (this is to line two pans the same size), then place the cake pan on top, trace around the outside of the cake pan and cut out along the traced lines. Since the parchment is folded in half, you will have 2 circles to place in the cake pans.
guessing you are talking about cupcakes.... grease and flour the muffin tins, just like you would a baking pan for a cake. Don't forget to tap out the excess flour
Characteristic of cake flour
cake flour is another flour greatly sifted
what is cake flour because i havent heard of it or seen it
yes enriched flour can be substituted for all purpose flour in a cake
yes without flour the cake wont rise.