Scaling and Panning

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Prepare pans before mixing cake batters so cake batters can be baked without delay:
  1. For high-fat cakes, the bottoms of layer pans must be greased, preferably with a commercial pan greasing preparation. If this is not available, dust the greased pan with flour and tap out the excess.
  2. For sheet cakes, line the pan with greased parchment.
  3. For angel food cakes, do not grease the pan. The batter must be able to cling to the sides in order to rise.
  4. For sponge cake layers with a small percentage of fat, grease the bottoms but not the sides.