Wax paper lined cake pan?!
Wax paper lined cake pan?
Found a round cake recipe, but it says to spray the pans with non-stick cooking spray, line with wax paper, and spray again. What is the reason for the wax paper, and can I bake the cake without it? Not much of a baker, so I've never come across this before.
Answers:
the waxed paper helps:
1.) to keep the cake from sticking to the pan (even if it is a non-stick pan or has been prepped with shortening and flour.
2.) to keep the bottom of the cake uniform - professionals often invert the cake (putting the bottom "face up") - especially when making layer cakes - as they tend to pull up less when frosting.
you can bake without it - but - i suggest you still prep the cakepan (both bottom and sides) with a light coating of crisco shortening (apply with a paper towel) and then dust it with flour.
Source(s):
experience
to make removing the cake easier from the pan... the spray on the bottom is so the paper doesn't stick to the pan
DO NOT STICK WAX PAPER IN THE OVEN!!!!!!!!!!!!!!!!!!!!!
WAX PAPER WILL CATCH ON FIRE!!!!!!!!!!!!!!!!!!!!!!!!!!...
Some girls I know tried to bake cookies on a cookie sheet lined with wax paper, and they almost burned the building down!
Find another recipe, because that one has apparently not been tested.
I saw on Food network the other day that the best Non stick spray for baking a cake is Pam with Flour. There are other brands also which will work fine, but they said to make sure it is the Spray With Flour added.
In baking quick breads or cakes, a pan can be lined with wax paper in such a way that the batter completely covers the surface of the wax paper lining. This prevents the bread or cake from sticking to the pan in the lined area, aiding in removal of the baked product.
No worries about putting wax paper in the bottom of a cake pan, it's covered completely by the cake and has no chance of burning: lack of oxygen to the paper will see to that. What I've done in the past is put the pan on the wax paper and trace a circle with pencil. I then cut a little bit inside the circle. You only want to line the very bottom of the pan, not the sides. It's a great way to keep that side of the cake intact and perfect for stacking.
No you don't have to. You can just spray the pan, (bottom and sides), put a little flour in the pan and shake it around until it coats all of the pan, then turn it upside down and tap the bottom to remove the excess flour. this will keep it from sticking.
The wax paper helps the cake to come out completely from the pan with no sticking even though you are using no stick spray. Tender, less dense cakes really need the wax paper bottom to keep them from sticking and to keep them from breaking/cracking when you take them out of the pans. You can also use parchment paper rounds for your cake pans. I prefer to use parchment paper rounds since they usually don't end up sticking to the pans like wax paper have done to me in the past.