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Pampered Chef: Stoneware Fluted Cake Pan

  1. pelamm

    pelamm Member

    106
    0
    Since cakes are relatively high fat, does this need any treating like the pizza stones do? I have a potential customer asking.

    Thanks

    Paula in TN
     
    May 16, 2005
    #1
  2. Marg

    Marg Advanced Member

    663
    0
    I always grease and flour my fluted and mini fluted pan. I find that the stone makes the cakes so light and fluffy, that if I don't grease the pan, they fall apart when I try to take them out.

    I spritz the stone with the spritzer and then brush the oil with the pastry brush to make sure I get all of the nooks and crannies. I flour with a quick-mixing flour - it comes in a shaker can and is typically used for gravies and sauces. It is very fine and doesn't clump together on the pan the way regular flour does.
     
    May 16, 2005
    #2
  3. pamperedbecky

    pamperedbecky Legacy Member

    4,498
    0
    Even though my Stoneware Fluted Pan and my Mini Fluted Pan have been used LOTS I still treat the pans anyway, for fear things won't pop out. The best thing I've found that works great is "Baker's Joy." It's a nonstick spray that has flour in it, so you don't need to flour it separately. I also have seen that Pam now has a spray with the flour in it, but I've never used it. Good luck!
     
    May 16, 2005
    #3
  4. BethCooks4U

    BethCooks4U Legend Member Gold Member

    13,053
    41
    I have never jused anything but our spritzer to prep my stoneware fluted pan. Even though it is now seasoned I do spritz it well each time for extra insurance but have never had a problem releasing a cake. I just let it cool in the pan for 5 minutes and then run the citrus peeler around all edges before inverting onto the plater.
     
    May 16, 2005
    #4
  5. danger girl

    danger girl Guest

    I mix equal parts cooking oil, flour and shortening and brush it on the stone with the pastry brush. It works very well. I keep the leftover in the fridge.
     
    May 16, 2005
    #5

  6. This is the best recipe I have ever used!! You never have to worry about anything sticking to your stones!!! (now we can store it in our 'prep' bowls!)
    :D
     
    May 18, 2005
    #6
  7. janel kelly

    janel kelly Advanced Member

    941
    1
    cooling cakes

    How long are we suppossed to let the cakes and 10 minute microwave cakes made in the fluted pan cool before we take them out?
     
    May 27, 2005
    #7
  8. PamperedGinger

    PamperedGinger Advanced Member

    707
    1
    It depends. If you want the icing to run all over the place, you can turn it immediately. If you want the icing to set up a bit, let it cool for as long as you want.

    When doing this for a show, I make the cake first. I don't touch it until the end of the show.
     
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