Why Does Wilton Say "don't Use Butter" In Their Pa
Decorating By Hawkette Updated 22 Sep 2008 , 2:39pm by indydebi
I recently bought the sports ball pan and am planning to use it for a mouseketeer hat this weekend. I saw on the instruction sheet "Generously grease inside of pan with Wilton Cake Release or solid vegetable shortening. Do not use butter, margarine, or liquid vegetable oil." Why do they say that? I always use butter and have never had any problems with cakes coming out or with pan discoloration. Are they just stating their preference, or is there really a reason you shouldn't use butter in their pans? Thanks!
Butter is most likely to burn and leave a awful tasting crust than shortening which has a much higher temperature tolerance. I always use vegetable shortening with flour or the Cake Release. Hope this helps.
You can always make your own cake release.
Just use equal amounts of flour, veg oil and shortening.
Just mix until well blended. I just store it in a ziploc plastic container type thingy. You can store it in your pantry or fridge. When ready to use you may want to give it a quick mix first! Works really well. I usually take the cake out of the pan after 10 minutes and no problems yet. Works just as well as the cake release you can buy!
never thought of that before-i've always used pam spray and flour (i guess they would work together then) plus i don't let my cake sit too long in the pan-10 mins and they are out i never heard of pamwith flour before-i'll have to look for some
Hmm, I tried the homemade cake release last weekend, but none of my cakes came out in one piece. 
I've never really had a problem with that, although this was a new recipe, so I don't know whether to blame it on the tenderness of the cake or the cake release. I guess I'll have to try the same recipe with butter or other greases to experiment. Darn - more cake. 
I'll have to try the homemade stuff! I tried the Wilton stuff and it works VERY well....but I noticed it also has tons of preservatives, which my 3 yo son cannot have...he has chronic urticaria (hives) and any sort of preservative really makes it worse. I am using it on my clients cakes but I almost feel bad giving THEM something with extra chemicals in it as well.
When its gone, I think I'll make my own...I get tired of the crisco/flour two step mess.
Butter is most likely to burn and leave a awful tasting crust than shortening which has a much higher temperature tolerance. I always use vegetable shortening with flour or the Cake Release. Hope this helps.
agree. in my experience, butter would 'fry' the cake while in the pan. since the ball pan is so deep and it has to bake for quite some time to make sure the center is done, the odds are good that the butter would have an adverse effect. Remember, butter has a lowering melting point than shortening .... a lower tolerance for heat.
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