Questions about a recipe?

Question

So I'm baking a cake but I don't really know what some of the terms in the recipe mean.

1. Grease and flour a 9x9 inch pan

What does it mean to flour it, do I just sprinkle flour on it?

2. Cream together the sugar and butter

Is cream the same as mix?

Hope I dont sound too dumb, thx!

Answer 1

You're not dumb..just new to baking..it gets easier.

After greasing your pan, out a spoon of flour in your pan, and tap it around on all sides, so you coat the grease with flour. Then dump out the excess flour.

Tip: If making a chocolate cake, it's nice to use cocoa powder instead of flour, since the flour will show as white on your baked cake, and cocoa won't.

And yes, creaming is the same as mixing. You want to make sure your butter "creams" well together with the sugar.

Good luck!

Answer 2

Grease your pan and put some flour in it. Shake it around and make sure that it is coated and no spots are showing,

To cream something with your mixer is just to blend it together really well, it should be a nice soft yelllow color.

Answer 3

to flour the pan means to lace or dust the pan lightly with flour.

to cream together simply means to mix the butter and sugar together with the mixer till its a creamy non-lumpy smooth texture

Answer 4

1) Grease liberally (not like Obama) then toss in more flour than it will take to completely cover the lube job. OVER THE SINK - shake and turn and tip the pan until flour adheres to all of the greased area, bottom and sides.

2) "Cream together" means to mix well until there is a consistent, homogeneous texture or until all ingredients become as one.

Answer 5

1. Just sprinkle flour on the pan.

2. Blend both the sugar and butter together until it's creamy.

Answer 6

You're right--butter the pan and then sprinkle flour in it; then be sure to turn the pan to be sure the flour evenly coats the inside. Before placing your batter in the pan, shake it out a little to get rid of any excess flour.

And creaming the sugar and butter is just mixing them together, but they need to be incredibly well incorporated, so creaming generally suggests using some sort of electric mixer instead of just doing it by hand.