You can grease a cake pan with butter, margarine, shortening, lard, vegetable oil, or vegetable oil aerosol spray. One economical trick is to save the foil wrapper on butter and margarine; these are excellent greasing tools. An alternative to greasing a cake pan is to line the pan with parchment paper, or to use silicon cake pans that are non-stick.
You must not fill the pan up to the top (brim); only fill about half way to two thirds up the wall of the pan. Give the cake room to expand and rise as it bakes. If you fill the pan up to the top, the mixture will pour over the sides when cooked. It may take some trial and error the get to know how much; but then so does everything about baking cakes.
a teaspoon, cover the inside of tin, and then grease round with flour, then it doesnt stick :D
Yes, both for getting a cake out of the pan and so it will rise evenly and not be pulled down on the sides.
6 cups for one layer
If you are using a 2" deep cake pan you would need 13.5 cups of batter.
You can use two cake recipes for that size pan.
1/2 full
It depends on how deep the cake pan is.
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.
Yes, any stoneware cake pan should be greased before baking a cake.
A 15 by 11 inch cake pan will make a sheet cake. This size of cake should serve at least 60 people depending on the size of the pieces that are cut. Smaller pieces may serve up to 90.
1/2 way filled
If you have a recipe that tells you what size cake pan it will require, take a pan this size, fill it with water, and then carefully transfer the water into the number shaped cake pan. This will show you whether the recipe is the right size for the number shaped pan.
It should cool in the pan for about 5 minutes then remove it
Yes, usually a tube cake pan is a good substitution for a fluted (Bundt) cake pan.