It happened to make a wonderful cake and when unmolding did it stick to the bottom? 🙁 It happens a lot, but there are many ways to grease the shape and avoid this problem. You can also go far beyond butter and flour and create other presentations and flavors. In this text you will find some ideas for Grease the pan and essential tips to always get it right.
OIL OR BUTTER
You can use oil or butter to grease the form without any problems. However, it is important to be aware of some differences: butter is easier to pass, just spread it with a small piece in your hands if you don’t have a brush. The oil, in most cases, will need a brush or a paper towel to help spread it.
The biggest problem with the oil is with more liquid cakes, as the ingredient can mix with the dough. Another important tip when using oil is that it needs to be put in a smaller amount compared to butter. The fact is that both ingredients have the same effect: they prevent the dough from sticking to the shape. Choose the one that is best for you.
After greasing with butter or oil, it’s time flour. For this, a sieve can help spread. Also remember to put very little and hit the sides of the pan to spread and form a thin layer. If left over, discard. Ah, using oatmeal, almonds or others is also an option in addition to wheat, okay?
In chocolate cakes you also have the option of encacause the shape. Just do it the same way as flour and sprinkle cocoa; This prevents the cake from becoming whitish, and of course, it gives a lot of flavor. In this recipe for nutella cake we do this: nutella cake with only 2 ingredients.
With sugar it is also very delicious and great if you want crispiness on your cake. This way a cone is created because of the caramel 🙂
It is also possible to use parchment paper instead of greasing the shape. When the cake dough is more liquid and the shape has a false bottom, the paper still helps to hold the dough inside the shape. In the case of brownies and roulades, this utensil helps a lot!
In round shapes the tip is to cut a square the size of the shape, fold it in half twice and then diagonally. Thus, it is easier to cut the rounded edge of the paper to the exact size of the shape.
Some cakes do not need to be greased as they are inverted! This is the case with the classic banana cake. The caramel should be placed while still hot and unmolded after leaving the oven, so as not to allow time to harden and stick to the bottom. If it hardens, heat up the shape at the stove 😉
CAKES NOT TO Grease
There are some more delicate recipes, like the angel cake and pomegranate cake, which need to stick to the sides of the pan so that it does not wilt when they come out of the oven. As they cool upside down, the shape cannot be greased.
Ready to dare to make your cake? Now you can test other possibilities besides traditional flour 🙂