Buttering Cake Pans

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

After trying every spray coating under the sun, both plain and with flour, I’ve come to the conclusion that nothing beats good old-fashioned butter with a dusting of either flour or dried bread crumbs. This is especially true of fluted tube pans, which usually strike fear into the hearts of bakers: will the cake unmold without breaking?
To butter cake pans, use well-softened (but not melted) butter and a round-bristled brush. Be sure that the pan is evenly coated, particularly in the grooves of a Gugelhupf or fluted tube mold. Sprinkle the inside of the pan with about 3 tablespoons of all-purpose flour or dried unflavored bread crumbs, turning the pan to give an even coating. Rap the pan over a garbage can to remove the excess flour or crumbs. After the cake is baked, let it cool on a wire rack for 5 minutes (10 minutes for a tube pan), so the cake can cool and contract away from the pan, making it easier to unmold.

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