Help!!! What Do You Use To Coat Inside Of Cake Pans?

Decorating By gourmetcakes Updated 2 Apr 2007 , 6:03pm by gourmetcakes

gourmetcakes Posted 29 Mar 2007 , 1:46pm
post #1 of 32

Ok, I have been decorating for over 7 years, and I am trying to figure out what the best way is to coat the insides of my pans. I started off doing it the old fashioned way, coat with shortening, then dusting with flour. Then, Wilton cake release came out, used that for a while. Then, found that I could make my own cake release....1 cup shortening, 1 cup vegetable oil, 1 cup flour, used that for a while. Well, for the past year, I have been coating my pans with my own cake release but started using a silicone basting cakes are coming out too greasy on the outside and causing my icing to bubble on the sides because of the wetness (greasiness). So, I started trying the shortening and flour dusting again.....I must not be using enough shortening because the cake is not releasing all the way and still sticking to the sides.

What does everyone else use, how much of it, and what do you use to apply it??? Any tips, suggestions, ideas would be greatly appreciated. The result I want to reach with this is to have a cake that comes out of the pan easily but doesn't have a greasy outside. My cakes are already moist and the greasiness causes my icing to bubble on the sides of my cake.


31 replies
indydebi Posted 29 Mar 2007 , 1:52pm
post #2 of 32

CK Products brand "Pan Release". If I'm out of that I will use the WIlton brand. My 3rd choice is just plain Crisco. I don't like using the Pam spray .... the sides of my cakes have lots of air holes when I use Pam.

I haven't floured pans for over 25 years. Cakes rise higher and release with no problems. I no longer have the flour film on the cakes that get in the icing. Grease or "Pan Grease" onlyl.

rhopar33 Posted 29 Mar 2007 , 1:53pm
post #3 of 32

I sue Baker's Joy spray. 3-5 seconds of spraying and its set!

NanaD Posted 29 Mar 2007 , 1:55pm
post #4 of 32

Baker's Joy is the best thing I have ever used. I have never had anything stick.

awolf24 Posted 29 Mar 2007 , 1:55pm
post #5 of 32

I use the Wilton cake release and it has always has worked for me so I don't change my method. I know homemade is more cost effective but I'm afraid to change.

I just squirt some in the pan then take a srcunched up paper towel to coat the sides and bottom. I use just enough to make sure there is a thin coating.

dolfin Posted 29 Mar 2007 , 1:56pm
post #6 of 32

I am very low tech, I use the equal parts flour,shortening and oil cake release and smear it on with napkin or paper towel. I hate tryin to get all the gunk out of the brushes . I just throw the napkin or paper towel out and have a nice clean one every time.

Ishie Posted 29 Mar 2007 , 1:57pm
post #7 of 32

I use Bakers Joy which can be purchased at any grocery store.
Good luck!

Narie Posted 29 Mar 2007 , 1:57pm
post #8 of 32

Add parchment paper to what ever you use to coat the pan.

gourmetcakes Posted 29 Mar 2007 , 1:59pm
post #9 of 32

I really think that the problem I am having is the silicone pastry brush. I think that it is causing me to apply too much of the cake release. I have only begun having the icing bubble on the sides for the past year, and it has to be that I am applying too much cake release. But, I feel I don't get enough on with just a paper towel.

dali120 Posted 29 Mar 2007 , 1:59pm
post #10 of 32

I use the CK products pan grease too. It works pretty well.

karensue Posted 29 Mar 2007 , 2:00pm
post #11 of 32

I use parchment paper for both the bottom and sides. My cakes come out beautifully--it's worth the extra expense.

jmt1714 Posted 29 Mar 2007 , 2:01pm
post #12 of 32

i just use crisco baking spray. and i always use a parchment circle on the bottom. never have any trouble at all.

mareg Posted 29 Mar 2007 , 2:02pm
post #13 of 32

I use the cake release recipie here on cc. Its great!!! I've used Pam for years and this is much better! I use regular pastry brush and lightly coat.

Countryatheart32 Posted 29 Mar 2007 , 2:04pm
post #14 of 32

I also use the Baker's Joy.
It works great!

Dustbunny Posted 29 Mar 2007 , 2:06pm
post #15 of 32

I do the old fashioned grease with crisco with a paper towel and then flour. My Wilton instructor years ago said to just use PAM but I can't bring myself to try it lol. I may look into the CK release though, thanks for the post icon_smile.gif

fooby Posted 29 Mar 2007 , 2:10pm
post #16 of 32

I grease my pans using Crisco and then cover the bottom with parchment paper. If I want my cakes higher, I cover the sides (collar) with parchment paper as well. NO need for flour or any cake release. Comes out easily and works like a charm thumbs_up.gif

D77 Posted 29 Mar 2007 , 2:11pm
post #17 of 32

I use Pam, I spray it until the bottom and sides are completely covered. It works really well; I don't even have to loosen the sides it just slides right out. It isn't greasy either. icon_smile.gif

chele Posted 29 Mar 2007 , 2:11pm
post #18 of 32

I use the Pam Baking Spray the one with the flour in it... i have never had a problem.. I like it, it is easy to use.. I also put parchament on the bottom..

CupOfButter Posted 29 Mar 2007 , 2:12pm
post #19 of 32

I use the Crisco spray 4 baking. Its great and I've never had a cake stick...knock on wood!

CarolAnn Posted 29 Mar 2007 , 2:14pm
post #20 of 32

I make my cake release as posted on this site. I apply it with a folded paper towel. It only takes a thin coating, and you might be tempted to use more but don't. I coat my pans down past the bottom edge of the pan and then line the bottom with parchment paper. This works beautifull for me. The brush thing would be too slow for me.

sue_dye Posted 29 Mar 2007 , 2:14pm
post #21 of 32

I use Baker's Joy and I never have a problem with the cake sticking. I ran out one day and did it with Crisco and flour, did not like how it came out. Using the flour and Crisco gave my cake a tougher crust.

lapazlady Posted 29 Mar 2007 , 2:31pm
post #22 of 32

I spray the pan, the line it with either wax paper or parchment, and then a quick spray again. I've never had a problem with the cake releasing.

gourmetcakes Posted 29 Mar 2007 , 2:42pm
post #23 of 32

Thanks everyone....I think I will do a little experimenting!

prterrell Posted 29 Mar 2007 , 4:19pm
post #24 of 32

I use PAM with flour. My cakes always release perfectly and they are never greasy.

JulieB Posted 29 Mar 2007 , 4:22pm
post #25 of 32

I use either Baker's Joy or Wilton Cake Release spray. I've never had any problems with the cake releasing.

Confectionary2 Posted 29 Mar 2007 , 4:32pm
post #26 of 32

I use the "bake release" homemade recipe. I use a pastry brush to apply it and I will never use anything else! I even brush it around in my cupcake pans too! icon_biggrin.gif

tyty Posted 29 Mar 2007 , 4:34pm
post #27 of 32

I use Crisco baking spray with flour. The only cake it will not work with is German Choc. For GC I still use the old fashioned method.

swingme83 Posted 29 Mar 2007 , 4:36pm
post #28 of 32

i use bakers joy and its amazing. i dont like the pan with flour as much but i will buy it if its on sale. i tried the equal parts as well as crisco with flour as well as just butter/crisco whatever....

bakers joy is still the best.

mcalhoun Posted 29 Mar 2007 , 4:44pm
post #29 of 32

For all of you that use the spray - Pam, Bakers Joy, or Crisco - do you ever have any build up on your pans? Many years ago I discovered that if I sprayed my cookie sheets with Pam over time they would get a dark buildup. I stopped using it way back then but would like to use the ones with flour for my cakes. But I don't want my pans to look bad - I like the nice clean silver.

leily Posted 29 Mar 2007 , 5:21pm
post #30 of 32

I make my own cake release with the equal parts of flour/oil/crisco. I put it on with a pastry brush (not silicone) The best way i have found to clean this is to run under warm water. Put a drop of dish washing soap directy on it. Then rub between my fingers until all I can see is soap bubbles. Rinse while still running fingers through brush, Check, and dry. I don't have any problem getting it clean this way.

I also ALWAYS put parchment paper in the bottom of my pans, this way if anything sticks I can reach it around the edge with a knife.

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