Any Reason Not To Use Plain Ol' Pam?

Decorating By yelle66 Updated 27 Jul 2008 , 6:29pm by bettinashoe

 yelle66  Cake Central Cake Decorator Profile
yelle66 Posted 11 Jul 2008 , 2:27pm
post #1 of 21

I went from using some baking spray from Williams Sonoma (which had flour in it) to making the pan-ease in the WBH book. I ran out of both this past week and just used PAM on a cake and it came out of the pan easier. Any reason not to just use cooking spray?

20 replies
 jammjenks  Cake Central Cake Decorator Profile
jammjenks Posted 11 Jul 2008 , 3:25pm
post #2 of 21

I use cooking spray all the time. I usually go for the store brand "Pam". I think some bakers make their own pan release because it is cheaper to make. Since I do about 5 cakes per week, I'll just keep using spray.

 veejaytx  Cake Central Cake Decorator Profile
veejaytx Posted 11 Jul 2008 , 4:59pm
post #3 of 21

The recipe is simple and making your own pan release is easy.

Equal parts Crisco, flour and vegetable oil, however much you need. I only mix 1/4 cup each at a time since I don't bake very often.

Keeps well without refrigerating for a long time.

 JennaK  Cake Central Cake Decorator Profile
JennaK Posted 11 Jul 2008 , 5:15pm
post #4 of 21

I have always used just regular Pam. I think it works just fine.

 amycake  Cake Central Cake Decorator Profile
amycake Posted 11 Jul 2008 , 5:21pm
post #5 of 21

They sell Pam made with flour in the spray that is what I use and have never had a problem.

 lizziegirl  Cake Central Cake Decorator Profile
lizziegirl Posted 11 Jul 2008 , 5:23pm
post #6 of 21

sometimes I use just plain butter if I don't have anything else. It works for me.

 stephaniescakenj  Cake Central Cake Decorator Profile
stephaniescakenj Posted 11 Jul 2008 , 5:25pm
post #7 of 21

I use pam with flour too. I think it covers the pan better than straight pam.

 golfgirl1227  Cake Central Cake Decorator Profile
golfgirl1227 Posted 11 Jul 2008 , 5:38pm
post #8 of 21

I use Pam and parchment in the bottom. Works great for me.

 Homemade-Goodies  Cake Central Cake Decorator Profile
Homemade-Goodies Posted 11 Jul 2008 , 5:42pm
post #9 of 21

I'm a Pam and parchment kinda gal too! Works fantastic!!!! thumbs_up.gif

 kimmypooh79  Cake Central Cake Decorator Profile
kimmypooh79 Posted 11 Jul 2008 , 5:50pm
post #10 of 21

I've always used Baker's Joy. Works for me.

 jessieb578  Cake Central Cake Decorator Profile
jessieb578 Posted 11 Jul 2008 , 5:52pm
post #11 of 21

I use Crisco with flour spray or Baker's Joy - or Pam with flour - which ever is on sale! icon_biggrin.gif

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 12 Jul 2008 , 2:03am
post #12 of 21

Whenever I used Pam, the sides of the cake came out almost "fried" ... a little crispy ... and had large air holes on the sides.

If it works for you ok, go for it!

 mom2leelee  Cake Central Cake Decorator Profile
mom2leelee Posted 12 Jul 2008 , 2:07am
post #13 of 21

I've been using Bakers Joy and it works great!

 yelle66  Cake Central Cake Decorator Profile
yelle66 Posted 13 Jul 2008 , 12:44pm
post #14 of 21

Okay, so call me crazy, but this is what I found this weekend. It seemed like the bottom of the cake did get air holes and was a lot softer (almost wetter) with PAM. Sigh, guess I'll buck up and make some more pan ease icon_wink.gif

Thanks everyone! icon_biggrin.gif

 beachcakes  Cake Central Cake Decorator Profile
beachcakes Posted 13 Jul 2008 , 1:04pm
post #15 of 21
Quote:
Originally Posted by indydebi

Whenever I used Pam, the sides of the cake came out almost "fried" ... a little crispy ... and had large air holes on the sides.

If it works for you ok, go for it!




Same thing happens to me - the sides get very hard and dark w/ Pam.

 michellesArt  Cake Central Cake Decorator Profile
michellesArt Posted 13 Jul 2008 , 1:26pm
post #16 of 21

are you using just pam or using it with a light coating of flour? i've never had a prob unless i've waited too long for the cake to cool (always get caught up in something else, kids, hubbie...)

 golfgirl1227  Cake Central Cake Decorator Profile
golfgirl1227 Posted 22 Jul 2008 , 5:58am
post #17 of 21

I don't seem to have air bubbles or dark and crispy sides, lol. I drop the pan on the table/counter a few times before putting them in the oven though.

 roxxxy_luvs_duff  Cake Central Cake Decorator Profile
roxxxy_luvs_duff Posted 22 Jul 2008 , 6:08am
post #18 of 21

I use Pam. I buy it at Costco

 miny  Cake Central Cake Decorator Profile
miny Posted 22 Jul 2008 , 6:12am
post #19 of 21

I use pam with flour, with butter or bakers joy and I haven't notice any difference in any of my cakes. I go for whatever is on sale. icon_wink.gif

 cakesbycathy  Cake Central Cake Decorator Profile
cakesbycathy Posted 22 Jul 2008 , 8:54am
post #20 of 21

I use the cooking spray from Aldi's. Cheap and works like a charm.

 bettinashoe  Cake Central Cake Decorator Profile
bettinashoe Posted 27 Jul 2008 , 6:29pm
post #21 of 21

I have always used the Pam with flour in it. I decided to splurge yesterday and purchased Wilton's Cake Release for a Topsy Cake I am baking (I wanted to make certain it was perfect). The Cake Release is horrible! Two of the three 6-inch cakes totally stuck to the bottom of the pan and will have to be remade. The 12-inch cakes are in the oven now; unfortunately I didn't flip the 6-inchers before I put the 12-inchers in the oven. I am concerned that these will also stick. It's back to floured Pam for me. I never had a problem with cakes sticking before, although I do occasionally get the airholes on the bottom with Pam. At least the cakes release with the Pam.

Quote by @%username% on %date%

%body%