Quote:
Originally Posted by Diane_Keaton
I get worried about using the traditional 2 round 8 inch baking pans b/c my cakes seem to get burned no matter what (then I end up cutting the bottom and full sides of the cakes). I grease the pans with butter lightly and then flour lightly. Should I not use flour? Help!
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For layer cakes I always use a parchment liner in the bottom. I butter the bottom, then put in the liner and butter some more. I have ones that are already cut in 8" or 9" rounds but you can just cut regular parchment paper. But also make sure you aren't overbaking your cakes.
For bundt pans I usually use the Baker's Joy spray that has flour in it. But you can melt butter and brush it in. For chocolate cakes I mix unsweetened cocoa powder with the melted butter and brush that in so you don't get white streaks.
Betty Fugee Crocker
