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Old 04-29-2019, 03:11 PM   #11
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Originally Posted by GotGarlic View Post
I'm glad it works for you After my honey cake stuck in the pan so badly, I didn't want to risk it happening again. It probably has something to do with the intricate pattern of the pan.
Attachment 34639
That's quite an elaborate cake pan. Do you have a photo of the finished product?
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Old 04-29-2019, 04:25 PM   #12
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Finally found it And the one that broke, and the trifle I ended up making. I like it because it's easy to portion it, and of course, it uses a lot of honey. We have honey in abundance from our two hives.
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Old 04-29-2019, 07:01 PM   #13
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Originally Posted by GotGarlic View Post
Finally found it And the one that broke, and the trifle I ended up making. I like it because it's easy to portion it, and of course, it uses a lot of honey. We have honey in abundance from our two hives.
Attachment 34641Attachment 34642Attachment 34643
Beautiful GG!
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Old 04-29-2019, 07:03 PM   #14
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That's a shame, GG. The finished cake is impressive.
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Old 04-29-2019, 07:55 PM   #15
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Beautiful GG!
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That's a shame, GG. The finished cake is impressive.
Thanks Everyone loved the trifle, though. I layered it with vanilla Greek yogurt and fruit.
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Old 04-29-2019, 10:15 PM   #16
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Originally Posted by GotGarlic View Post
I'm glad it works for you After my honey cake stuck in the pan so badly, I didn't want to risk it happening again. It probably has something to do with the intricate pattern of the pan.
Attachment 34639
Yeah, even if it hadn't stuck, the flour might have made the pattern less sharp, less visible on the cake. There's probably more flour using my method.
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Old 04-29-2019, 10:18 PM   #17
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Just saw the cake now. GG, that's amazing.
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Old 04-29-2019, 11:44 PM   #18
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...I came across others who said the same and one poster posted the following recipe for "pan grease." Anyone tried this for baking deserts?

"I use a substance called Pan Grease.....I just brush it in my pans on bottom and sides and haven't had any problems with sticking or breaking...."

Pan Grease

1 cup shortening
1 cup flour
3/4 cup vegetable oil

"Blend well using a mixer and put it in airtight container. Need not be refrigerated."
Our own Katie H posted her blend here at DC - can't find the darned post! However, I did write it onto a post-it-note sheet and slapped it on the door of my pantry. It uses equal parts shortening (Crisco or such), cooking oil (Mazola, etc), and flour. I don't bake cakes often, however, so I never bothered making a batch. However, Katie says it works, and Katie knows her stuff.
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