I was wondering what is the best method for lining a pan, oil, butter, parchment. What do you guys think? I am a newbie at all this! I need the basics! I want the cake to come out smoothly from pan. Thanks!

I use Wilton cake release that is in the spray can and love it, i know some people make something at home that does similar job

I always grease my pans and then I cover the bottoms with parchment paper. My very first cake was such a disaster because it stuck so bad that now this is what I always do.

Lazy_Susan

I use the Wilton cake release in the bottle. I just brush it on with a silicon brush and I never have any problems.

You can mix equal parts oil, shortening and flour in your mixer, then brush on pans to prevent sticking.
It works great, is less expensive, you can make as much or as little as you want, and it will keep well for a long time. Janice

I read in a book that parchment paper works great, even without greasing. I tried it and works all the time. It is more time saving for me & easy to do. It also save some calories from the grease... LOL

cool thanks!

I use the old fashion technique of coating the pan with Crisco, then lightly covering with flour. Get it even in the pan then shake out the loose flour into the sink. Works beautifully! I used to use cake release, but seems like just one more thing to have to buy.

In baking school we used the "SPS" method. That is spray pan, parchment paper, and spray paper again. I can say, that it worked like a charm, at school and at home.

Ditto on what Wendy does..........................

Just like vanz wrote, parchment saves the most time..you don't even need to spray if you don't want to. It's best to spray first though. When you flip your cake out after cooling, and peel the paper away,it really looks like velvet. Besides, you want to put your concentration toward your cake, not having to worry that a piece of your cake stuck to the pan. Worry Free!

SPS...always.... spray parchment spray

I like the Baker's Joy or spray Crisco w/Flour. Both work great. I found a big can at a restaurant supply store for cheap.

I was using Wilton "quick release" then Pam brand has come out with "flour" for baking in their cans now so I tried it and the cake came out perfect with no crumbs and in addition I do line the bottom with wax paper..perfect every time..happy icing, C.

I have always used Wilton cake release, but I think I will try making my own when I run out. Thanks veejaytx (Janice) I didn't know how to make it.

I use "pan grease" - not sure what the brand is. It is basically a glorified Crisco. I read that using the nonstick spray on pans can damage them, so I never use this. I have ruined many a cookie sheet using the spray.

Years ago it was Crisco and flour - now I always use a Pam-type spray that has flour in it - currently using Bak-Kleene. Works like a CHARM! Used Pam on all my pans for years, even before it contained flour, never an issue for me, works great on all 3D/shaped pans as well. It's just too hard to use Crisco and flour and get it in all the shapes.

If I am doing a character pan or something difficult to coat like that, I use Baker's Joy.... If it is just a regular pan I use Crisco like some of the others here, but instead of dusting with flour, I use sugar. That is the way my grandmother used to do it and it works great!!

I always line my pans with parchment paper (both bottoms and sides), never had any problem, cakes como out in 1 piece.

I usually use the Wilton Cake Release; I ran out so I used the cake release recipe on this site, it works great!!!

I have found the most effective way to prevent sticking is to use Crisco spray w/flour and make sure your cake is actually done before taking it out of the oven. Also make sure you let it set for atleast 10 minutes in the pan on a rack....a really moist cake will come out in pieces if you don't let a cool just a little.

The two P's work great for me.... parchment and Pam. I cut all my parchment circles while watching TV and then they are ready to go when I need them. I even use them on the 6" because it is easier then having the cake stick and break. I have never had on problem since I started w/ the parchment.

I tried to non-stick flour spray stuff but it was a bit stinky so I chucked it.

so you all sit and literally cut out parchment circles? oy! i would like to use them but don't think i have the patience to cut them all out.

I use the store brand (Krogers) of the cake release, and have had no problem. Even if it sits for a little while the cake comes out. Chrysb

I have a few different methods based on what type of cake I'm making.

If I'm making a "from scratch" cake, I will spray the pan, then use confectioners suger. Doesn't give a "floury" taste to my cakes.

If I'm making a cake from a box mix, I will spray the pan then use just a smidgen of the dry cake mix, and sprinkle it in the pan to coat. Of course I prep the pans first before mixing the cake.

Sometimes I'll use parchment paper, but it just depends on the style of cake I'm making.

I agree, SPS, spray, parchment or wax paper and then spray again. Works everytime. Pull the paper away slowly and carefully, and you'll have a beautiful "canvas" to decorate.

I make my own: 1 C. Crisco, 1 C. Flour, 1 C. Oil. Whip it up in your mixer until it's nice and creamy and then store it in an airtight container - keeps for a long long time on the shelf (no refrig). I've never had a problem with a cake sticking at all - this is what they taught us in cake class. No need to cut out parchment circles, etc. Just my 2¢.

I use the parchment paper also. No spray, crisco, ect. Just parchment paper circles. I have never had a problem with my cakes sticking. One time, when I was out of parchment paper, I used wax paper instead, and that worked too.