Teacake or death? Cake please!

February 13, 2009 7:49 PM

How can get the most successful tea cakes out of my new pan?

I recently purchased this Martha Stewart Tea Cake Pan.

1. What should I do to ensure that my tea cakes actually come out of the pan in one tea cake sized piece? The instructions suggest spraying with non-stick, but is that honestly enough?

2. This Bakerella recipe is very delicious. Is this the right type of cake mix for this pan?

posted by santojulieta to food & drink (4 comments total)

The instructions suggest spraying with non-stick, but is that honestly enough?

Yes. Don't just give them a shallow spraying though, especially since you have some very elaborate shapes going on with lots of corners and whatnot. Get them nicely covered.

Is this the right type of cake mix for this pan?

You could give it a shot, but generally speaking, tea cakes are more like cookies than cake. The recipe there is for a fluffy sort of cake. I would guess if you tried putting it into the pan you linked, they wouldn't be dense enough and they'd fall apart even if you used a lot of non-stick spray.
posted by Nattie at 8:11 PM on February 13

I suggest trying a Madeleine recipe.
Beyond that, maybe ask Martha?
posted by purpletangerine at 8:41 PM on February 13

Ooh, ooh, would it ruin the effect to dust the pans with sugar after you grease them? I do this frequently with all sorts of pans, including some that are pretty intricate (though not as much as yours). It forms a delicious crust of granulated sugar, so if that doesn't detract from your presentation, I suggest trying it.
posted by purpletangerine at 8:43 PM on February 13

A friend of mine used his standard pound cake recipe in that very pan, and they turned out fabulously. Just, yes, grease thoroughly.
posted by amelioration at 10:59 AM on February 14