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Skillet Cakes: Do You Need to Line the Pans?

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I love cake.  I particularly love cake on the day it’s baked, and fortunately, I love baking too.  My grandmother was a wonderful baker, and whenever I make a cake I feel her spirit in the kitchen with me.  Admittedly, sometimes her spirit is wondering what on earth I’m doing when I accidently swap teaspoons for tablespoons or burning the pecans when they’re meant to be lightly toasted, but it’s still there, cheering me on!

I was nervous when I started making skillet cakes.  My skillets were GREAT for searing meat, or frying eggs, but I wasn’t sure whether the non-stick surface would still work with baking cakes.  I also burned the first couple of muffin batches I made, so I was a bit worried about making a mess.

To get around this, I started using parchment paper (baking paper to some) sprayed with a little Pam to line the skillets.  I never had a problem with a sticking cake and there was minimal washing up!  The only downside is that the cakes were a little uneven, but that didn’t matter when you could cover them in icing!

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After a while though I wanted to start making layer cakes, and for that you need a more consistent shape, so I decided to use the old fashioned method of rubbing butter on the inside of the pan, and then dusting with flour.  It took a little more attention getting it out of the pan, but it worked perfectly too!

Blog_CakeLining_CakeNoLinerinPanThere was no liner used for this Orange Spiced Cake!

So what should you use?   Frankly, it doesn’t matter – try both, and pick what works best for you!  Cast iron is nothing if not versatile!

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Your cakes will taste great, regardless!

Orange Spiced Layer Cake

Orange Spiced Layer Cake