what do you use to grease your cake pans...Spray..butter/flour or shortening/flour?

What do you think works better?

thanks

I use Crisco, and Vondra flour. Works for me.

This is the best I take 1cup shortening, 1 cup oil and 1 cup flour mix together in mixer for 5 min then use a pastry brush to apply. You won't use anything else.............hehehehehe

Hi. I've done both and I like the shortening/flour combo better. I think the color of the cake is prettier and like the firmness of the edges.

Debster..I might have to try that. It sounds like an interesting combo.

Debster,

I will be trying that for sure....now if I have left over..can I refrigerated if so, for how long?

Thanks

Thin coat of melted butter with a pastry brush. It's all I have ever used never had a problem.

I use the Cake Release stuff from Wilton.. Never had a problem

From Jennifer Dontz's DVD, I line my pans with waxed paper -no clean up and bakes a level cake. Then I store it in the paper lining until it's ready to use. I love it!

I also use equal amounts of shortening, flour and oil. It performs great!.

I guess if you would refrigerate it that it would last indefinate at least until the oil turns gummy. I keep it on my counter for 3 months no problem. I use it too fast for it to go bad. It's like the Wilton pan release but lots cheaper to make.

How does the flour/oil/shortening mixture cakes do? Is there alot of crumbs? I 've been using the bakers joy spray and it works good but you just get too many crumbs.

I too use the homemade cake release (equal parts oil, crisco, and flour).
I love it. No crumbs. The cakes have a nice finished edge to them, and they release from the pans like a dream. I store it in the cabinet, not the frig.
I highly recommend it. Economical and it works.

*jumps on the homemade pan-release bandwagon* It's all I use. It can't be beat for ease of use, price, and great results.

No crumbs here either and the cakes are light in color not burnt and crispy on edges..............love the stuff. And for highly detailed pans you can't be the stuff. I'll say it again, it's much cheaper to make than buying the Wiltons.

I am on that band wagon too - shortning, oil and flour - equal parts of all 3 - works like a dream and I will not use anything else!

il have to try that shortening, flour and oil combo - i just use vegetable oil with the bottom of the tin lined in greaseproof paper and a lot of the time my cakes do stick a little and some comes away.

does everyone line the sides with paper?? all the cake books ive ever read tell you to do this but i cant for the life of me get the paper to stay on the sides once i put my mixture (which is very dense) into the tin. it comes away and distorts the cake - its fine on the bottom of the tin but definitly not on the sides

Cathy24..I hardly ever use parchment for cakes. I know that it's the gold standard in baking but I don't use it and my cakes never stick. I currently use shortening applied with a pastry brush and dust with flour (even though I am going to try the shortening-oil-flour mixture).

I do use the parchment for cookies, though.

I use flour and crisco...but instead of a brush where I lose some of the crisco...I put on my medic latex free gloves, I love, and not messy.

Where I'm living I think parchment paper is expensive to use for all the cakes I do , so the oil, shortening and flour work for my wallet!!!