What No-Stick Do You Use?

Decorating By BeeBoos-8599_ Updated 9 Jun 2009 , 7:52pm by confectioneista

BeeBoos-8599_ Posted 5 Jun 2009 , 3:26pm
post #1 of 20

Ok, I normally use Bakers secret to spray my pans with. When I went to get some the last time I ran out they did not have it so I bought Pam for baking. I used it for the first time on the wedding cake I just finished and I had more problems with this cake than ever. The chocolate cake came out ok with jsut one little edge sticking but the white cake was a disaster. I am amazed that it iced up as well as it did. It broke and stuck to the pan. SO, I am curious, what do the rest of you use on your pans??

19 replies
idjitmom Posted 5 Jun 2009 , 7:11pm
post #2 of 20

I use the homemade stuff, it works like a charm & is extremely simple to make! One part each oil, shortening, & flour & blend (I use my food processor), & I store it in the cupboard in a tupperware, & apply it w/ a pastry brush.

mbt4955 Posted 5 Jun 2009 , 7:12pm
post #3 of 20

I use the Wilton spray. For shaped pans, I use the Wilton product in the squeeze bottle and brush it on.

crl Posted 5 Jun 2009 , 7:22pm
post #4 of 20

I use the homemade stuff also. I was on CC and saw a forum on it. I was practically out of Baking Pam, so I tried made the homemade stuff. It works like a charm. I use it for everything I bake and I had yet to have something stick.

Misdawn Posted 5 Jun 2009 , 7:29pm
post #5 of 20

I use the homemade stuff too! Never had a problem!

kylekaitlyn Posted 5 Jun 2009 , 7:37pm
post #6 of 20

I have had great luck with the Pam for baking. I don't know if it has anything to do with the fact that I bake at 320 or maybe I use more than is actually necessary.

cylstrial Posted 5 Jun 2009 , 8:52pm
post #7 of 20

I have always used Pam and never had a problem with it. I bake at 350. LOL. Or maybe there is a problem and I just never knew it. I guess I'll have to try this homemade stuff and figure it out. =o)

BeeBoos-8599_ Posted 5 Jun 2009 , 9:40pm
post #8 of 20

Okie Dokie guess it is the "home made stuff" for me from now on. Guess I will have to lable it "Home Made Stuff" lol. Thanks!

Rylan Posted 6 Jun 2009 , 2:28pm
post #9 of 20

I can just imagine you suggesting the homemade stuff to other people as well. It's fantastic.

BeeBoos-8599_ Posted 6 Jun 2009 , 5:09pm
post #10 of 20

Made up a tub of "Home Made Stuff" last night and yes that is what i labled it. lol Now I need a cake to back.

txnonnie Posted 9 Jun 2009 , 2:15am
post #11 of 20

I normally use Baker's, but I have used Pam with flour for baking.

MichelleM77 Posted 9 Jun 2009 , 3:34am
post #12 of 20

It's more time consuming, but I line with parchment. I've had no luck with shortening/flour or the homemade stuff. LOL. No one else parchments?

confectioneista Posted 9 Jun 2009 , 3:41am
post #13 of 20

I use parchment and/or shortening/flour. I've noticed, though, that certain cakes stick even with shortening/flour, but not with parchment. So, yes, it is time consuming but worth it I think!

MichelleM77 Posted 9 Jun 2009 , 3:47am
post #14 of 20

I found a neat trick for folding a triangle of parchment to get it to fit in a round pan. AB showed it on a show once. Pretty simple, but I was in awe. icon_smile.gif

confectioneista Posted 9 Jun 2009 , 3:55am
post #15 of 20
Quote:
Originally Posted by MichelleM77

I found a neat trick for folding a triangle of parchment to get it to fit in a round pan. AB showed it on a show once. Pretty simple, but I was in awe. icon_smile.gif




Well, don't leave me in suspense! How was it done? icon_lol.gif

Iva1976 Posted 9 Jun 2009 , 4:00am
post #16 of 20

I always use Wilton's cake realease and never had a cake stick..... thumbs_up.gif

Kitagrl Posted 9 Jun 2009 , 4:07am
post #17 of 20

I use the homemade cake release, its awesome. (one part shortening, one part oil, one part flour)

yvonne123 Posted 9 Jun 2009 , 4:25am
post #18 of 20

I use homemade, I found it here on cc, so easy I love it.

MichelleM77 Posted 9 Jun 2009 , 6:27pm
post #19 of 20

LOL, it's hard to explain and actually these pictures make it look confusing, but doing it once and you see it's easy.

http://www.goodeatsblog.com/2008/03/best-carrot-cake-and-helpful-tidbit.html

confectioneista Posted 9 Jun 2009 , 7:52pm
post #20 of 20

Cool beans! I understand it. Thanks for that link, Michelle! The carrot cake recipe sounds pretty good, too! icon_smile.gif

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