2341—The Buttering and Glazing of Moulds

All moulds, large and small, should be buttered so as to ensure the easy turning-out of cakes cooked in them. Clarified butter, owing to its purity, is the best for the purpose. It may be applied with a brush, care being taken that all the inside surfaces get uniformly covered with it. One unbuttered spot is sufficient to make a moulding stick, or to completely spoil a cake.

For certain cakes, chopped or splintered almonds are sprinkled in the mould. For others, especially biscuits, the moulds are flour-dusted—that is to say, a veil of very dry flour or fecula is allowed to settle on the layer of butter, which, at the turning out, appears like a glazed crust upon the cake.