Colorado Nesties

Re: Bakers - a question

Karenbird — Sat, 04 Jul 2009 14:31:05 GMT

Thanks for all the feedback! I think I will give it a try next time. I'll let you all know how it goes!

Re: Bakers - a question

WineCat — Sat, 04 Jul 2009 04:12:55 GMT

Stupid Nest ate my post!

Happy Birthday!

I havent tried the powdered sugar thing. Theortically, I think it could work as much as it could be a problem. (I'm not going to write a bunch of detail in case it gets deleted again.)

Parchment works for any flat bottom baking pan. Just cut a piece to the right size. No need to butter or flour the pan or the parchment. Just run a metal spatula or butter knife around the edge after baking. For bar cookies/brownies, cut a piece slightly larger than the pan length wise. Use the parchment handles to lift the brownies out when they are done.

Re: Bakers - a question

wachs — Sat, 04 Jul 2009 03:50:13 GMT

yeah it definately works. I still have a little bit of white powder on my cake if i remember

Re: Bakers - a question

cherryvixen — Sat, 04 Jul 2009 03:49:07 GMT

I might be wrong, but I'm pretty sure I've made a dessert that used the powdered sugar for the pan. It must have worked ok because I would definitely remember a dessert disaster.

Bakers - a question

Karenbird — Sat, 04 Jul 2009 02:06:59 GMT

I've heard that you can use powdered sugar instead of flour to coat your cake pans. I think the theory is that you don't get any white spots on your cake afterwards. Has anyone ever tried this? Does it work?