Any Reason Not To Use Plain Ol' Pam?

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

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 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 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 Posted 11 Jul 2008 , 5:15pm
post #4 of 21

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

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 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 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 Posted 11 Jul 2008 , 5:38pm
post #8 of 21

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

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 Posted 11 Jul 2008 , 5:50pm
post #10 of 21

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

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 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 Posted 12 Jul 2008 , 2:07am
post #13 of 21

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

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 Posted 13 Jul 2008 , 1:04pm
post #15 of 21
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 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 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 Posted 22 Jul 2008 , 6:08am
post #18 of 21

I use Pam. I buy it at Costco

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 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 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.

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