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Step 1 - Begin with a Clean Pan
Be sure to start with a clean and dry baking pan.
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02 of 06
Step 2 - Grease the Pan
It's always best to use good quality solid vegetable shortening when greasing your pans. In the past, I would just use a folded paper towel to apply the grease. Then I moved on to a brand new, never previously used, 2-inch wide paint brush. I used that brush specifically for greasing pans. My latest discovery is the silicone pastry brushes. Even though mine is a chef with a silicone brush head, it still works great.
Continue to 3 of 6 below.
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Step 3- Adding Flour
Add one teaspoonful of flour to the pan.
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Step 4 - Flouring the Bottom
With the pan bottom even with the flour, gently shake the pan back and forth. This will help to evenly disburse the flour.
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Step 5 - Flouring the Sides
To flour the sides of your pan:
- Tilt the pan up on its side.
- While holding the pan in one hand, gently tap it with the flat part of your other palm, as if tapping a tambourine.
- Once one side is floured, continue to turn and tap the pan until each side is covered with flour.
If you're flouring another already greased pan, hold the first pan over the second pan. Then tap the excess flour into that pan by gently tapping the bottom of the first pan. Add additional flour to that pan, if necessary.
If... you are not flouring a second pan, tap out the excess either into the trash or the sink. If it's going into the sink, be sure to rinse it immediately. If left for a while, wet flour tends to harden making clean-up more extensive.
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Step 6 - Add the Batter
If there are 2 pans, be sure to evenly divide your batter. If any excess or drips end-up on the sides or lip of the pan be sure to remove them prior to baking.