Techniques › Baking and pastry
Greasing and flouring a pan
Beginner Baking and pastry
Greasing and flouring a pan is coating the inside of a baking pan with fat and a thin layer of flour so the bake releases cleanly.
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How do you do it?
- Rub soft butter or shortening over every inside surface, including corners and the sides.
- Add 1-2 tablespoons of flour and tilt and tap the pan until it is coated.
- Turn the pan upside down and tap out the extra flour.
- For chocolate cakes, use cocoa powder instead of flour so no white film shows.
Why does it work?
The fat keeps the batter from bonding to the metal, and the flour gives the fat a dry layer to hold on to, so the cake slides out instead of tearing.
What are the common mistakes?
- Missing the corners or fluted ridges — the cake sticks and breaks there.
- Leaving thick flour clumps — they bake into a pasty crust on the cake.
Still stuck? Watch someone do it on YouTube.
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