The art of greasing your pans!

Is it an art? Oh, yes it is. How many times have you baked and found that when you turned out your cake, some of it was stuck to the pan? Well I have a very simple and delicious way to stop that from happening ever again. I am sure that up to now you have always used butter or Crisco shortening to grease your pans. But have you tried Butter Crisco? If you have you know what I am saying is true. Using Butter Crisco has more benefits than using butter and it tastes like butter.

*Application is easier than butter
*More even baking....always comes out golden
*Does not burn and leave an aftertaste like butter.
*Taste much better than regular Crisco

So when applying use a plastic bristle pastry brush. Avoid natural bristle pastry brushes unless you buy a really good quality one because the bristles come out while greasing the pans. Brush the shortening evenly over the bottom and sides. Avoid over-greasing the corners, otherwise you end up with more flour than necessary in the corners and the batter doesn't fill in the corners. Dust very lightly, shake out excess flour. Perfect every time!

So keep the butter in your cake and in your icing and try using Butter Crisco for your greasing needs.