Preferred Method To Grease/flour Cake Pans?

Decorating By Leetzie Updated 31 Jan 2009 , 4:33am by classiccake

Leetzie Posted 28 Jan 2009 , 1:55pm
post #1 of 41

When I started making cakes I did the coat with crisco and flour the pan method which was messy and a pain. I then found "Cake Release" by Wilton. I have used that ever since and like the results.

So, what do the rest of you use and is there something better than Cake Release?

Thanks,

Lisa

40 replies
ddaigle Posted 28 Jan 2009 , 2:02pm
post #2 of 41

I can't imagine anything better than Cake Release. Love it.

kayla1505 Posted 28 Jan 2009 , 2:04pm
post #3 of 41

I make my own cake release. I mix 2 cups of shortening with 1 cup of flour and I just brush it on the pans. Ive never had a cake stick so far. I used to grease my pans and than coat them with flour but I got sick of the mess.

PistachioCranberry Posted 28 Jan 2009 , 2:05pm
post #4 of 41

I used to do the crisco and flour method also and the I stopped putting the flour in. Now sometimes I spray my pan and use parchment paper, especially if I'm not taking the cake out of the pan right away and want to put it in the fridge.

indydebi Posted 28 Jan 2009 , 2:56pm
post #5 of 41

I haven't floured my pans in over 30 years.

I first choice is the CK brand "Pan Grease". If I'm out of that, I'll use Wilton's "Cake Release". If I'm out of that, I'll use just plain crisco.

leah_s Posted 28 Jan 2009 , 3:02pm
post #6 of 41

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.

karenm0712 Posted 28 Jan 2009 , 3:07pm
post #7 of 41

I took Leahs advice and let me tell you it works wonders! I haven't had a cake stick to my pans since I started using it! icon_biggrin.gif

Kitagrl Posted 28 Jan 2009 , 3:09pm
post #8 of 41
Quote:
Originally Posted by leahs

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.




Love this...keep it in a squeeze bottle and then use the brush. I started making this after I found out that 1. I liked Wilton cake release 2. Wilton cake release is very expensive and 3. Wilton cake release is full of preservatives which my son cannot have.

aswartzw Posted 28 Jan 2009 , 3:20pm
post #9 of 41
Quote:
Originally Posted by leahs

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.




Exactly! I doubted it until I tried it and I will never try anything else. It's amazing.

panchanewjersey Posted 28 Jan 2009 , 3:20pm
post #10 of 41

I used to use the Wilton stuff and it was wonderful, got a little pricey then I just used shortening and it worked just as good as the good stuff and believe it or not I just started using the Walmart brand butter flavored cooking/baking spray and I don't even use parch paper and I love it never sticks, cheap and taste great.

ranbel Posted 28 Jan 2009 , 3:20pm
post #11 of 41

I also like the equal parts of flour/grease/oil..works great and you have such a nice color to your cake. Also, it doesn't have as many crumbs either.
But, if in a hurry, I use parchment on the bottom and spray the sides...

newmansmom2004 Posted 28 Jan 2009 , 3:24pm
post #12 of 41

I never had good luck with the Wilton pan release.

I spray the pan w/cooking spray then cover the bottom with parchment.

cookieman Posted 28 Jan 2009 , 3:26pm
post #13 of 41
Quote:
Originally Posted by ranbel

But, if in a hurry, I use parchment on the bottom and spray the sides...




This is what I've been doing for years.

I did make some cake release last night though and plan on using it this weekend on cupcakes that I am baking without liners. I am very eager to see how it works out.

Susie53 Posted 28 Jan 2009 , 3:26pm
post #14 of 41

I've been using the Wilton Cake Release and have been happy with it, but will for sure be trying leahs method.

varika Posted 28 Jan 2009 , 3:30pm
post #15 of 41

I spray the bottom of my pan with baking spray--the kind that has flour in it--and then I put a piece of parchment paper on the bottom. Then I spray again. Even the mess of horrible brownies I tried (and failed at) making the other day came out of the pan clean that way. Or mostly, at least; they stuck to the sides, but the main inedible mass came out without a problem.

Chef_Stef Posted 28 Jan 2009 , 3:34pm
post #16 of 41

I usually spray the bottom with Pam Organic, and ALways put a round of parchment, but with parchment, I find that spraying isn't even necessary. I run a knife around the sides and they come right out every time, even without the bottom being sprayed. Anything to save time...

jsmith Posted 28 Jan 2009 , 5:43pm
post #17 of 41

I like to use Baker's Joy. I used to use the homemade pan grease and it works great but it took me about 20 minutes to coat all my pans. The Baker's joy works well too but only takes a few minutes to spray all my pans. I'm all about saving time and work where I can. icon_smile.gif Plus I get coupons for them so they aren't expensive.

mabryant0212 Posted 28 Jan 2009 , 5:56pm
post #18 of 41

I made some of Leahs stuff and I am here to tell ya I am in love!!! I am sick of cutting parchment paper and I am trying to shave an extra expences that I can so this works great!!! Thank YOu!!!!! thumbs_up.gifthumbs_up.gif

jamiekwebb Posted 28 Jan 2009 , 6:00pm
post #19 of 41

I love bakers joy. I never have things stick.

sillywabbitz Posted 28 Jan 2009 , 6:04pm
post #20 of 41

I want to start making my own cake release. What type of brush do ya'll use? A pastry brush with natural brissels or one of the silicon ones. the reason I ask is every brush I've ever had sheds.

Thanks!

Arriva Posted 28 Jan 2009 , 6:13pm
post #21 of 41

Once I started using the equal parts of oil, shortening and flour cake release -- I will never use anything else. I use a silicone pastry brush. I'll never miss a cup of each of those ingredients -- so, it's like having "free" cake release : )

Ayanami Posted 28 Jan 2009 , 6:42pm
post #22 of 41
Quote:
Quote:

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.




Hands down the best thing to use IMO.

I used to use Pam spray for baking (ehh icon_confused.gif ) Then I took my courses & started using Wiltons Cake Release (natch) then stumbled upon this ... recipe? ... & I've never gone back to anything else. I usually do 1 cup each & that will last me for quite a while. It will look real funky & kinda gross chunky at first, but just keep mixing with your elec mixer for maybe 2 minutes? Then it will look like thick hand lotion. Just pour it into a tupperware type container & stick it in you cabinet.
thumbs_up.gif

Ayanami Posted 28 Jan 2009 , 6:45pm
post #23 of 41

I have 2 silicone brushes, 1 with two rows of thick bristles & the other has 4 rows of skinny bristles. I prefer the skinny bristles, I think it works better.

jammjenks Posted 28 Jan 2009 , 6:50pm
post #24 of 41

I just use WalMart brand unflavored cooking spray. No parchment or anything.

Callyssa Posted 28 Jan 2009 , 7:02pm
post #25 of 41

I make my own too with equal parts shortening, veg. oil, and flour. Love the squeeze bottle idea though, I never thought of that! I have a silicone brush but it doesn't work as well as a bristle brush. I just have to play with it a little more, because I don't want hairs in my cake. I'll have to look for a silicone one with skinnier bristles.

Ayanami Posted 28 Jan 2009 , 7:12pm
post #26 of 41

Oohhh! Squirt bottle! I just happen to have bought a 2 pack at walmart for some cadies that I am making, but I didn't really need 2. Well I do now! Thanks! icon_biggrin.gif

Yeah, skinny bristle silicone is way better. The more bristles the better! icon_biggrin.gif

didi5 Posted 28 Jan 2009 , 7:24pm
post #27 of 41

I just use parchement paper on the bottom. This way, I never have problems of cake sticking to the pan. I bake a lot of chiffon type of cakes and I read somewhere in the Cake Bible ( I think) that the cake bakes higher if you don't grease your pan because it clings to the pan as oppose to sliding off when it's greased.

NuttyNanny Posted 28 Jan 2009 , 7:36pm
post #28 of 41
Quote:
Originally Posted by leahs

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.




Thanks leah...gonna try your method, this sure will beat the grease and then flour pan method. Yuck!

Callyssa Posted 28 Jan 2009 , 8:23pm
post #29 of 41

and I still had sticking when I was greasing then flouring. I haven't had any since using the homemade cake release.

volleyball47 Posted 28 Jan 2009 , 8:30pm
post #30 of 41

i usually grease them with some margarine and then coat with flour. works every time. but i do wonder..why flour? what does it do?

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