Whether your're trying our featured products this month (Mclaren's Olde World Gingerbread Cake with Fountainbléau Sauce & Whipped Cream) or baking your own, here is a tip for getting those cakes out of the pans in one piece!
This tip was taught me by my mother, when I was very young.
The only extra item you will need is waxed paper. Tear a sheet of waxed paper a little bigger than your cake pan. Place the cake pan on top and trace the outline with a knife point or toothpick ( pointed object).
Cut the resulting circle or rectangle out with scissors.
(You can use a pencil or pen, just be sure to trim inside the line, so the graphite or ink is not cooked into your cake.)
Grease the bottom and sides of the cake pan as directed by the recipe instructions. Place the wax paper circle on the bottom of the pan, and smooth it out over the Pam, or shortening. Then pour the cake mix into the pan and bake as directed.
After the cake comes out of the oven and has cooled almost completely, run a thin knife around the sides of the pan to loosen the edges, when you turn the pan over, shake slightly and the cake should fall right out onto the plate. Peel the waxed paper off the bottom and flip the cake over to decorate or frost as usual.
No more scraping those torn bits off the bottom of the pan!
Happy Baking!
Andrea
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