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Warning: stop greasing your cake pans with butter, it's why your edges taste like burnt toast
Baked a yellow cake last Saturday for my niece's birthday in Rochester and the whole outer ring came out dark and crusty because I smeared butter on the pan instead of using shortening and flour like my grandma always did. Took three slices in to the girls at the shop before one of them poked the edge and asked if I'd used butter, said it burns every time and she was dead on. What's the actual trick here, parchment circle only or do you still grease the sides?
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