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Cake Decorating - How to Prepare Your Cake Pan for Baking

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  • elsiemscharff Flag

    great!
    This was incredibly helpful! i'm ready to start practising

  • Lanipux Flag

    Pure Genius
    The old way of flouring a pan is truly a PAIN! I make pound cakes a lot, and all those little ridges that make the finished cake so pretty can be difficult to grease and flour. Mixing the grease and flour is SO much easier to apply and I don't miss spots or get ugly clumps of flour in the crevices. Thank you SO VERY MUCH for sharing this tip with me. Cake baking has become a pleasure again!

  • muizz Flag


    i really like this way.can sum one tell me wht is Crisco?

  • cakemans Flag

    What Is Crisco?
    Chrisco is shortning. You can get it anywhere at any store or baking store.. Its really greese so dont eat it.. LOL

  • blk Flag

    storage
    How do you store your flour/oil/crisco (e.g. does it require refridgeration)? And how long of a shelf life would you guesstimate it has? Thank you! Your videos are very helpful, clear, and concise! blk

  • Cupcake Flag

    Thanx & storage
    Above all : THANX Sandy ! I just love ur videos !!! But I wonder too how do u store ur mix "flour, crisco, oil" ? Does it require refridgeration ? Thanx in advance, Alexandra, from France

  • tephyk05 Flag

    wonderful!
    I am just begining to learn cake decorating. Both of my grandmothers were very talented in this area but passed away before they could pass on the talent. Your videos are wonderful because I don't have the time to take a class outside of my home (working mother of two). Thanks and I will look forward to hopefully seeing more!

  • katwinah Flag

    PREPARING A PAN
    WHY CANT I FINISH THE VIDEO?

  • justina Flag

    Video problems?
    Hello, I enjoy the videos what I see of them but they always cut off early. Has this happened to anyone else or is it just my computer.

  • racheal1974 Flag

    icing
    what is your recipe for your icing i would like to try to make it?

Sandy Sheppard
Confectioner's Art
www.confectionersart.com  
703-550-6978

Sandy Sheppard, an award winning Master Cake Designer, and owner of Confectioner's Art, has over 25 years experience and has been published in Who's Who.”

Cake Decorating - How to Prepare Your Cake Pan for Baking

Sandy Sheppard shows you the basic techniques of cake decorating.

This series: 848,519 views

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Tags:

Cake

,

Decoration

,

Baking

,

Wedding

,

Frosting

,

Icing

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Transcripts

Sandy Sheppard: Hi! I am Sandy Sheppard, master cake decorator, and I am here to show you today how to prepare your pan for baking your cakes.

Now, there are a few different methods of doing this and I would like to share a couple of those with you and then I would like to show you my way, its my video after all, right? One method is to use Crisco and spread it on your pans, and dump in flower. Another, which is slightly easier, is to use oil, this is just regular vegetable oil. I actually use canola because its lower unsaturated fats, and everyone is concerned about that these days but you paint on your pan with the vegetable oil. This is just a normal pastry brush, which you can buy in buy in your grocery store or department stores. I am not going to do it all the way, but then you are going to take some flour, this is just general all purpose flour, put some of it in your pan and start taping your pans until it goes all the way around, and with my cakes I need it up on the sides as well. For using a chiffon cake or an angle food cake, you would leave the step out entirely; you do not want to grease or flour your pans. Then you dump out the excess.

Now, if you happen to have a pan there ready to catch its okay, but its messier and of course I havent got spots in my pants, so its a little bit trickier of the technique. I would like to show you my method of doing it.

This is not Crisco; this is my special recipe of pan grease. Its interesting little look, its very simple, its one cup of all purpose flour, one cup of Crisco shortening and one half of the cup of vegetable oil and I use my pastry brush just like I did with that, and spread it on. Go up the sides of the pan, and make sure you dont have any shiny spots. If there is a spot thats a little shiny that means you have messed it, so go back and catch that, and then you are ready for baking. I will show you how to fill the pan properly on our next video.

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