Before you mix up your cake batter, there are two things you’ve got to do to set yourself up for cake baking success: preheat your oven and prepare your pans. There’s no need to explain how to preheat your oven (I hope!) but I do have some things to say about cake pan preparation. After all, there’s nothing more disappointing than thinking you’ve baked the perfect cake, only to have it stick to the pan and fall apart upon release. Whether you’re completely new to baking and don’t know the first thing about what it means to “grease and flour” or “line a cake pan,” or you’re just curious about how I prepare my cake pans, you’re going to learn all of it in one handy little blog post!Read More
Call me a perfectionist, but I am always smitten by cakes that come out of the pan so perfectly baked that the sides are straight and sharp. Maybe it’s because I’ve seen so many cake pan horror shows in my day (my own in the early days, and every now and then via photos my friends share with me). Just a few months ago a friend texted a photo of her husband’s birthday cake post-oven and it was a doozy. Even though she greased and floured the sides of the pan, for some reason the cake decided to stick to bottom of the pan and leave her with a crumbled mess. All the buttercream in the world couldn’t hide it’s imperfections.