1. Always Use 100% Butter That Has at Least 80% Milk Fat Or Shortening
1. Always use 100% butter that has at least 80% milk fat or shortening. The fat you choose should be at room temperature and pliable to the touch, but not melted. Don’t use whipped butters, margarine or reduced fat butters. 2. Measure ingredients carefully and with precise measuring spoons and cups. Spoon flour and sugars into the cup gently, then swipe a knife across the top of the cup to level off the dry ingredient. If the recipe gives ounces or grams, use a kitchen scale for the most precise measurement. 3. Always preheat the oven at least 10 minutes before baking. Use an oven thermometer to be sure that your oven is heating to the correct temperature. 4. Bake the cake in the center of the oven, on the center oven rack. 5. Cream the butter and sugar. Do this for 3-5 minutes until the mixture is fluffy and light. 6. Allow the eggs to come to room temperature before adding them to the batter. You’ll want to remove them from the refrigerator at least 30 minutes before baking. 7. Mix the dry ingredients separately before adding them to the wet batter. This will ensure that the ingredients get mixed in thoroughly. 8. Scrape down the sides of the bowl using a rubber spatula several times during mixing. 9. Grease and flour baking pans if you will remove the cakes from the pans. If you are serving the cake straight from the pan, just use grease. 10.Fill baking pans ¾ full. 11.Gently tap the pan on the counter 2-3 times to remove any air bubbles. 12.Baking more than one cake? Leave at least 1 inch of space between cake pans and also the sides of the oven so the heat can circulate. 13.Use a kitchen timer and check the cake at the time the recipe suggests it is done. Insert a toothpick in the center of the cake and if it comes out clean, it is done. You can also touch the center of the cake and if it bounces back, the cake is done. If the cake is not yet done, set the timer for additional 2 minute increments until the cake tests done. 14.Cool the cakes for 10 minutes, then loosen the edges with a knife and turn them out on a wire rack to cool completely.
The secret to getting your cakes to release from the pans cleanly every time!
Cake Release Recipe
Ingredients needed: All-purpose Flour Shortening Vegetable Oil
This recipe is about as easy as...well, it’s a piece of cake!
Take equal amounts of flour, shortening and oil and place them in a bowl. Use a hand mixer to mix the ingredients until they are smooth and completely combined.
Store the cake release in an airtight container in the refrigerator for up to 5-6 months.
When you are ready to bake a cake, generously wipe the inside bottom and sides of the cake pan with the cake release mixture using a paper towel.
**You can use butter flavor shortening or regular flavor. **You can use canola oil instead of vegetable oil. **I like to use 1 cup of each of the ingredients. Since I bake often, I always have cake release ready for greasing the cake pans. Feel free to use a ¼ cup measurement if you don’t bake often. **Have a friend that likes to bake? Give this cake release as a gift along with your favorite cake recipe!