Paper collars are parchment paper strips used on the inside wall of your cake pan. After slathering with pan goop, I put 2 1/2" strips against the insides of the pans before pouring in the batter. The collars allow the batter to creep up the sides of the pan without spilling out over the top lip of the pan (I like a nice tall layer), thus no crusty sides or lips at the top of your layer. See the pics below for examples of a layer without using the collars and one with the collars (left to right, top to bottom...#1 batter in pans with collars, #2 14" using collars coming from oven, you can see how it's actually taller than the pan, #3 14" after released from pan and parchment paper off, #4 no collars used on this layer, take note of the crusty lip spilling over the top (note...on layer in pic #4 I did not use my homemade bake even strips on it either).
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AuthorFollower of The One, Wife to 1, Mother of 3, Mother in law to 2, Gramma to 3, teacher of many! Archives
January 2014
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