I am Petra Cox with Mom's Apple Pie Bakery in Occoquan, Virginia. Today, we making a chocolate cake and to make a good chocolate cake, you need to have your cake pans properly prepared and I am going to show how I do that.
I am making a chocolate cake recipe that makes two 9-inch layers or I'd like to make it in 6-inch size, because that's what we make here. I am using 6-inch springform pans. They are pans with removable bottoms and it's really - it's just a piece of cake to remove the cake from the pan, when you're using a springform pan. They are available at Kitchen supply store, especially cake stores, cake supply stores and you can also order them online, they are pretty easy to find.
So, what we need to do this is, we have parchment paper, you can also use waxed paper. But this makes it so the cake doesn't stick to bottom because that's the hardest part. Basically, I just have a little lump of butter and I am just going to rub the butter on to the parchment paper.
What I did to get the parchment circle was I traced the outline of the cake bottom, the cake pan bottom on parchment and I just cut it out with scissors. If you are using a larger pan, this is 9-inch pan, you can just trace around the edge on parchment paper or wax paper and cut slightly inside the line, so that it fits nicely and snugly in bottom of the pan.
So, if you don't want your hands to get all greasy, its easiest just to have, I have just a little piece of parchment paper. You can use also just a paper towel and hold the butter in that way. Now, I have two pieces of cake rounds there and I am also going to grease the sides of the pan. You can be generous with it, it's not really advisable to have huge hunks of butter on the side of the pan, but it's okay if you have a nice thick layer of butter. It just makes it that much easier to get a cake out after it has been baked.
So, it's really a quick job and this is how you would do it with a regular 9-inch pan, rather than a springform pan. So for a 9-inch pan you would just put your piece of parchment down on the bottom there, you grease parchment. For the springform pans, you need to put the bottom inside the pan. There is sort of a little lip around the edge and then you tighten it. And the bottom sits in there snugly.
You just put your little parchment sheet on the bottom. So, that way when you loosen the sides of the pan after the cake has been cooled, all you have to do is, take the bottom out and release the cake and just peel the sheet off the bottom. It makes for a really easy release there.
Another optional step is, you can just take a little bit of flour, doesn't really matter what kind. We're using cake flour in the recipe, so that's what I am using here. Just sprinkle it on the bottom and shake it around and between the butter and flour, the cake can come out really easily.
So, that's just like a thin dusting rather then big clumps of flour along the edge and that's make for a cake that comes out really easily. So, that is how to properly prepare a cake pan for baking cake.
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