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Tried greasing my cake pans with butter and flour instead of spray - took me 3 ruined cakes to figure out
I spent a whole Sunday making three batches of vanilla cake that all stuck like cement because I didn't let the butter soften enough before dusting the flour. Anybody else have a simple swap that somehow took you way too many tries to get right?
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miles_sanchez1mo ago
Butter and flour is trickier than people make it sound. I tried it once with cold butter and ended up with chunks all over the place, flour just slid right off. Had to scrape that cake out with a spatula in pieces. Now I let the butter sit out for a good 30 minutes before I even touch it, then smear it on real thin with my fingers before dusting.
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felixfisher1mo ago
Totally feel your pain, that scraping is the absolute worst lol.
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parkerp801mo ago
30 minutes? Man that is insane to me. I am way too impatient for that. I just take a stick of butter straight from the fridge and microwave it for like 5 seconds, just to get it soft enough to smear. I've never had chunks from cold butter, but I also use a pastry brush, not my fingers. The flour part is easy, just dump a spoonful in and tap the pan around until it coats everything. You're a braver person than me putting your bare hands in the butter like that.
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