chilling the greased pan allows the grease to set and you can put your batter on and then bake.
running your thumb between the batter and rim of the pan allows the cake to rise up without sticking to the edges of the pan.
if this is a profession, then you may want to invest in pan extenders.
bake first, ask questions later. Oooh food, my favorite!
I have them. Not to sure about them though. Meaning the open frames that go on top of a sheet pan right? I have two, but I feel like the batter will run underneath. Cakes are not my forte, I am cook not a baker! I could use all the advice I can get when it comes to cakes.
Thanks, m brown. I had not realized quite why we used to do that bit with the chilling. I had assumed that there was no other decent storage place and that the bottom/side of the fridge was the easiest. :D