We Made This Simple Change to How We Coat Our Cake Pans, and It’s a Game Changer!

Here are some reasons why we prefer sugar to flour, as well as the simple method for doing it. It's a small change but it makes a big difference!

Unlike flour, which clumps, sugar granules want to establish an even layer. And unlike raw-ish flour, which no one wants on the outside of their cake, toasted sugar creates a sweet, sparkly, crunchy crust.

Grease the pan, add a big scoop of sugar, tap around until there’s an even coat, then toss the excess. Use the trick anywhere you would grease and flour—save for savory applications. You can even grease, line, and sugar, too. I love the texture it lends to pudding-soft cakes, like this olive oil number; the sturdy crust that stands up better to frosting; and the oomph it adds to everyday snack and pound cakes.

If you’re feeling fancy, add salt or ground spices to the sugar. Or, if you’re making chocolate cake, stir in cocoa powder.

Have you ever coated your pans with sugar instead of flour? What did you think of it? If not, is this something you'd consider doing? Share your thoughts in the comment section below!

Article Source: Food52