Used to grease cake pans with butter and flour now I use that baking spray with flour in it

For years I always did the butter and flour thing, coating every corner of the pan. Then last month I tried that Pam baking spray with flour for a lemon cake and it came out perfect, no stuck edges. I guess I was scared of changing it up because of past fails where cakes fell apart. Anyone else find certain methods just stick around too long before you try a simpler way?

2 comments

2 Comments

emma_murray4913d ago

You're braver than me. I stuck with butter and flour for thirty years because one time I tried Baker's Joy and it left a weird white film on my pound cake. Never could get past that.

ramirez.caleb13d ago

Oof, that white film thing would mess with me too, I totally get why you'd hold a grudge. I had a similar bad experience with a different brand years ago and it made me swear off nonstick sprays for way too long. It's wild how one bad cake can just ruin a whole method for you.