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A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like.
And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking.
Naturally, you're going to butter your baking tin with a knob of butter from the fridge, but is this the best way to do it?
And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking.
Naturally, you're going to butter your baking tin with a knob of butter from the fridge, but is this the best way to do it?
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Keywords for this post:ButterBrushButteringLeftoverMoldCakeRecoveryLast modified on: April 16th 2026
A little leftover butter
So you've melted some butter and added it to your dough, as planned.
But in the now empty container where you melted the butter (saucepan, bowl or other), there's still a little left, at the bottom and around the edges.
The trick is to use this little leftover, to brush it off, at the bottom and around the edges...
... and simply use it to butter your mold.
That way you don't waste anything, and you've already got melted butter to easily butter your mold.
In short: If you've melted butter for your recipe, use the little leftover at the bottom of the pan to easily butter your mold.
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