Cake Decorating - How to Prepare Your Cake Pan for Baking

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Sandy Sheppard

Confectioner's Art

www.confectionersart.com

703-550-6978

sandyscakes2000@yahoo.com

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: 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.

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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.

Your special mixture! by JoMali at 08/31/11 04:18PM Flag

The mixture of crisco,oil and flor for coating the pans where do you store it? How long does it lasts?

What did I do wrong? by JeRenia at 02/19/11 02:57PM Flag

I used your method for getting the cake to rise evenly. I wrapped strip from and old towel around the pan before putting in oven. It worked! I never had a level cake in my life but it was perfectly even. I used a Wilton 6” square for testing this new trick. Wilton suggested cooking time was 30 minutes – 350degrees BUT it wasn’t done. The sides pulled away from the pan and the bottom nor the sides were really done after the suggested 30 minutes of cooking, thought he cake was done i

greasing the pan recipe by makeba at 07/06/10 10:38PM Flag

hi! i love your videos. did you say 1 1/2 cup of veg oil or 1-1/2 of veg oil? thanks!

by makarim at 05/22/10 10:54PM Flag

can you send me the cake and icing recipes please?

towels by Faye at 08/02/09 10:29PM Flag

What do the towels do that you suggest to wrap around the cake pan while cooking?

icing by racheal1974 at 05/21/09 05:21PM Flag

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

Video problems? by justina at 05/17/09 12:08AM Flag

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.

PREPARING A PAN by katwinah at 05/12/09 06:28AM Flag

WHY CANT I FINISH THE VIDEO?

wonderful! by tephyk05 at 01/31/09 06:12PM Flag

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!

Thanx & storage by Cupcake at 01/30/09 01:53PM Flag

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

storage by blk at 12/14/08 01:41AM Flag

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

What Is Crisco? by cakemans at 08/30/08 11:22PM Flag

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

by muizz at 08/09/08 03:12AM Flag

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

Pure Genius by Lanipux at 07/04/08 01:34PM Flag

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!

great! by elsiemscharff at 06/13/08 10:19PM Flag

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

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