Cake Release On Bundt Pan Question

Business By QueenBee1 Updated 14 Jul 2008 , 12:00am by QueenBee1

QueenBee1 Posted 12 Jul 2008 , 1:58am
post #1 of 4

I have been using the cake release recipe from this site for some time now, and I love it. I can't stand the overspray from the oil/flour products such as Baker's Joy and Pam. However, I'm wondering whether any of you who have used cake release on bundt pans have noticed that cakes baked in a bundt pan prepared with cake release don't seem to rise as high as those using the old grease and flour method. I am also wondering if my recipe is a bit off. I use the dry measuring cups to measure out the flour and shortening. Then, I use a liquid measuring cup for the oil. Should I use the dry measuring cup for the oil as well? It seems that the mixture is a bit loose. What consistency should it be? More creamy, perhaps? Finally, I'm wondering if because my cake release mixture is so loose it is keeping the batter from rising as high up in the pan.

Thank you in advance for your responses.

3 replies
QueenBee1 Posted 12 Jul 2008 , 10:26pm
post #2 of 4

Can anyone help?

armywifebryan Posted 13 Jul 2008 , 10:25pm
post #3 of 4

might get a better response in one of the other sections. this is the business section.

sorry, i can't answer your question...i never use the stuff.

QueenBee1 Posted 14 Jul 2008 , 12:00am
post #4 of 4

Thanks, armywifebryan. I will try posting this in another section. I thought of that initially, but decided to start here since this topic has been discussed here before. Thanks, again.

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