Greasing Cake Pans
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 77. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Use the following guidelines for greasing and flouring cake pans:
- Use a paper towel to evenly spread the shortening.
- If the cake will be removed from the pan, grease the bottom and the sides. Use 2 to 3 teaspoons shortening for an 8- or 9-inch pan and 1 1/2 to 2 tablespoons shortening for a 13x9x2- or 15x10x1-inch pan. Sprinkle a little flour into the pan. Tilt and tap the pan so the flour covers all the greased surfaces. Tap out the excess flour.
- If the cake will be left in the pan, grease only the bottom of the pan and do not flour it.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.