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I buttered my cake pans for 6 years before a baker in Tulsa asked to see my hands
I was at a wedding cake class in Tulsa last month and the instructor grabbed my hand and said 'why are your fingers greasy, we use parchment circles.' I had been greasing and flouring every pan since I started baking, which explained the crusty brown edges I always had to trim off. Is there a trick to getting parchment to stay flat in a round pan, because mine keeps curling up on me?
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davis.emma4d ago
Parchment rounds from the store curl because they were rolled up tight, so I just crumple each circle into a ball first, then flatten it back out and press it into the pan. Once it is soft like that it stays put, no greasing needed underneath since the paper does the work. Been doing this for years now and my edges come out clean every time.
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