Butter Layer Cake Pans Encircle the pan with a cake strip (see Cake Strips). Coat the bottom of the pan with shortening. Top it with a parchment round and coat the entire interior of the pan with baking spray with flour, preferably Baker’s Joy (see Equipment Sources) as it is odor free. Wipe off the rim of the pan.
Sponge Cake Pans Coat the interior of the pan with baking spray with flour. Then set a parchment round in the bottom. (The round will stick to the cake, helping to remove the bottom crust from the pan; the bottom crust is necessary when brushing the cake with syrup.) Wipe off the rim of the pan. There is no need to use a cake strip as sponge cakes do not tend to dome and also any dryness at the edges will be corrected when the cake is brushed with syrup.
