PREPARATION OF PANS
The pan or pans in which the cake is to be baked should also be prepared before the mixing is begun. The treatment to be given to the pans depends to a large extent on the cake that is to be put into
them. Butter cake or any of its variations requires greased pans, whereas sponge cake should be put in pans that are not greased.
BUTTER-CAKE PANS.
--The fat used to grease pans of any kind should be a clean, tasteless fat. Less will be required to cover the surface of the pan if an oil rather than a solid fat is used. In case butter is selected for this purpose, it should first be melted and then allowed to stand until the clear fat that rises to the top can be gathered. However, fats that are less expensive than butter are perfectly satisfactory for greasing pans, and so butter should not be used unless other fats are not available.
Muffin pans or individual pans of any kind should first be greased with a brush or a small piece of clean paper dipped into the fat that is to be used, and then dusted with flour. The flour should cover the
surface of the pan, but should be shaken out so that no more than just a film remains over the grease.
A brush may also be used for the greasing of other pans, but it is not recommended, as the fat is apt to become rancid in the brush, and if it is cleansed as often as is necessary to keep it in good condition, a
great deal of fat, which clings to the brush, will be wasted. A small piece of paper dipped in fat will be found much more economical and quite as satisfactory for this work.
Loaf-cake pans, that is, pans that make cake in the form of a loaf, should first be greased and then, as shown in Fig. 2, have the bottom covered with a piece of oiled paper or light wrapping paper that may be oiled after being put into the pan. This paper should be the
exact width of the bottom of the pan and should be long enough to cover the bottom and extend up to the top of each end.
The sides of the pan need not be covered, as it is a simple matter to loosen the cake from them with a knife. When the cake is turned out of the pan, the paper will stick to the cake, but it may be easily removed by merely pulling it off.
Layer-cake pans, whether they have false bottoms or not, should be greased and then covered with a light layer of flour, just as is done with individual pans. If such a pan does not have a false bottom and the cake seems to stick to it, the best plan is to turn the pan
upside down and place a cold damp towel on it for a few minutes. This will moisten the surface of the bottom sufficiently to permit the pan to be removed without difficulty.
The pan or pans in which the cake is to be baked should also be prepared before the mixing is begun. The treatment to be given to the pans depends to a large extent on the cake that is to be put into
them. Butter cake or any of its variations requires greased pans, whereas sponge cake should be put in pans that are not greased.
BUTTER-CAKE PANS.
--The fat used to grease pans of any kind should be a clean, tasteless fat. Less will be required to cover the surface of the pan if an oil rather than a solid fat is used. In case butter is selected for this purpose, it should first be melted and then allowed to stand until the clear fat that rises to the top can be gathered. However, fats that are less expensive than butter are perfectly satisfactory for greasing pans, and so butter should not be used unless other fats are not available.
Muffin pans or individual pans of any kind should first be greased with a brush or a small piece of clean paper dipped into the fat that is to be used, and then dusted with flour. The flour should cover the
surface of the pan, but should be shaken out so that no more than just a film remains over the grease.
A brush may also be used for the greasing of other pans, but it is not recommended, as the fat is apt to become rancid in the brush, and if it is cleansed as often as is necessary to keep it in good condition, a
great deal of fat, which clings to the brush, will be wasted. A small piece of paper dipped in fat will be found much more economical and quite as satisfactory for this work.
Loaf-cake pans, that is, pans that make cake in the form of a loaf, should first be greased and then, as shown in Fig. 2, have the bottom covered with a piece of oiled paper or light wrapping paper that may be oiled after being put into the pan. This paper should be the
exact width of the bottom of the pan and should be long enough to cover the bottom and extend up to the top of each end.
The sides of the pan need not be covered, as it is a simple matter to loosen the cake from them with a knife. When the cake is turned out of the pan, the paper will stick to the cake, but it may be easily removed by merely pulling it off.
Layer-cake pans, whether they have false bottoms or not, should be greased and then covered with a light layer of flour, just as is done with individual pans. If such a pan does not have a false bottom and the cake seems to stick to it, the best plan is to turn the pan
upside down and place a cold damp towel on it for a few minutes. This will moisten the surface of the bottom sufficiently to permit the pan to be removed without difficulty.
