A Guide To The Sheet Cake Pan Explained
How to Line a Sheet Cake Pan so it Doesn’t Stick
One of the most frustrating things about making cakes is keeping them from sticking. It can be so annoying to make
a beautiful cake only to have it stick to the bottom of the pan.
With a sheet cake, this isn’t such a big deal since
the bottom of the pan is also the bottom of the cake. A three dimensional cake pan is a bigger deal, though, since the
bottom of the pan is the top of your contoured cake.
However, this can be frustrating with a sheet cake, so you may
be looking for ways to line your sheet cake pan so your cake doesn’t stick.
There are lots of different options, each with its own advantages and disadvantages. You may choose to use different options
for different types of cakes, depending on what works best for you.
Here are just a few things you can try.
The old fashioned way to line a cake pan is to just use good old fashioned butter or margarine, whatever you’re using
to cook with.
This is really easy to do with a stick, since you can just rub it onto the pan where you need it.
You can also, though,
use a paper towel dipped in a tub of butter.
This is a good method because it means you don’t need to buy anything
extra in order to get your cake pans in good shape.
On the other hand, though, it sometimes doesn’t work well enough,
especially for very sugar heavy cakes that have a lot of caramelization at the bottom.
One problem, too, with just buttering a sheet cake pan is that you often can’t get the butter or margarine into
all the corners of the pan.
The corners will stay behind when everything else comes out nicely. You can fix this by melting your butter
and then spreading it onto the pan with a pastry brush.
That way, you know you can push the lining butter into
all the corners and crevices of the pan.
Another way that many cake bakers make this type of thing more effective is by dusting the buttered pan with flour.
Even if the cake caramelizes on the bottom, the flour can often prevent sticking where the butter alone wouldn’t have.
Just make sure that you don’t get too much flour on the bottom of the pan, or you risk having a cake that tastes like it.
A couple of other options work well, too. One is to use parchment paper. You have to cut the paper to fit the bottom of
the pan perfectly, and often times cooks still butter and flour the paper.
The cake will come out easily, and the paper
will peel away perfectly.
Perhaps and easier option for lining a sheet cake pan is to use tin foil.
This will only work, of course, if you’re
taking the cake out of the pan to serve it.
You simply squish a layer of foil into all the nooks of the pan and leave
a couple inches sticking up. When the cake is done and cool, just lift the foil slowly out, and the entire cake
will come, too.
Again, you may want to flour and butter the foil itself for better results.
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