SpringFlour Posted 12 Nov 2009 , 6:22am
post #1 of

After hearing everyone rave about it, I mixed up a batch a couple of months ago. The first time I used it, the cake stuck in the pan. I figured it was just a fluke. I've used it several times now, and it has failed 100% of the time! I've ruined my last cake with this stuff! I guess I'll be sticking to greasing and flouring. Sigh.

35 replies
mandysue Posted 12 Nov 2009 , 6:43am
post #2 of

I'm so sorry to hear that. I was just thinking about posting a rave review for homemade cake release! I'm almost done with my first batch and it's been great. Hmmm, wish you would have had the same experience. Regardless, thanks to everyone who recommended it and provided the recipe!

shanasweets Posted 12 Nov 2009 , 7:01am
post #3 of

I have never had any problem with mine, use for muffins also, anything needing greased. Being doing for over a year now, no problems. I use 1 cup flour, 1 c shortening and 1 c veg oil.

andpotts Posted 12 Nov 2009 , 7:08am
post #4 of

I've thought about making some up, but the Wilton cake release is easy and has always worked wonderfully for me so I figure why mess with a good thing. I buy a few at a time when I have 50% off coupons. Sorry about your ruined cakes, that really stinks!

Rylan Posted 12 Nov 2009 , 7:08am
post #5 of

I find that it works best with thick batters. With liquidy ones, there is a higher risk of the cakes sticking to the pan.

SpringFlour Posted 12 Nov 2009 , 7:09am
post #6 of
Quote:
Quote:

I use 1 cup flour, 1 c shortening and 1 c veg oil.




I used the same recipe, but it just didn't work. Weird. icon_confused.gif I've also tried Indydebi's "shortening only" method and that didn't work.

I haven't changed anything else about my "unpanning," and with greasing and flouring it works.

JanH Posted 12 Nov 2009 , 7:39am
post #7 of
Quote:
Originally Posted by SpringFlour

I haven't changed anything else about my "unpanning," and with greasing and flouring it works.




Do you cool your cake layers in the pans?

Since the homemade pan grease is thicker than a dusting of flour over shortening in a pan, it's necessary to not allow the cake to cool completely before turning out - or else the pan grease acts like glue.

SecretAgentCakeBaker Posted 12 Nov 2009 , 12:56pm
post #8 of

I like Baker's Joy spray. Never had any problems with it. It's super fast and super easy.

tatorchip Posted 12 Nov 2009 , 1:09pm
post #9 of

I use it and never had a problem

crisseyann Posted 12 Nov 2009 , 1:09pm

This really surprises me. I've been using homemade cake release for quite some time and have never had a cake stick. I leave my cakes in the pan to cool for 10 minutes, then pop out to cool completely.

arosstx Posted 12 Nov 2009 , 1:16pm

I'm a "sprayer" too - Baker's Joy from Walmart for $2.04. Fast, clean, and it works.

jdconcc Posted 12 Nov 2009 , 1:18pm

I keep thinking I need to try this method. I use melted butter to grease the tin then double line with parchment , talk about ocd... maybe I need to lighten up and use this method or one like it. Mine takes quite a while to do. I saw them using the Wilton Spray at the Cake International show at the NEC but wasn't sure how good it would be as most Wilton products seem to get a big thumbs down on here.

Tiffany29 Posted 12 Nov 2009 , 1:24pm

I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.

I haven't tried it with any other recipes cause I didn't wanna mess up anymore cakes. I might try it with another recipe and see what happens.

KHalstead Posted 12 Nov 2009 , 1:35pm

I use the homemade one that's equal parts of flour, veg. oil, and veg. shortening and I LOVE The stuff!! I've never had a cake even remotely stick and it leaves them with a nice tight crumb around the outside so I NEVER get crumbs in my icing! LOVE it!

3GCakes Posted 12 Nov 2009 , 1:41pm

I like Pam and parchment. One layer Pam, on layer parchment (doesn't even have to fit perfectly, I usually just make sure I get the middle 2/3 of the pan covered...another layer of Pam.

Especially with Wasc and any pan bigger than 6 inches.

Callyssa Posted 12 Nov 2009 , 1:47pm

wow, really?? Maybe it depends on the type of vegetable oil, and shortening you use? I always use vegetable or canola oil, and I've used both regular shortening with trans fats as well as hi-ratio. I NEVER have an issue, but the cakes do drop right out if I let them sit for a couple of minutes in the pan before turning them out. It's by far the BEST release I've tried.

grandmom Posted 12 Nov 2009 , 1:52pm

I love the stuff. Never any problem with sticking, not even one crumb. I allow the pans to sit on a cooling rack for about 10 minutes, then turn them out easily. Nice tender crust, no crumbs, no sticking.

Loucinda Posted 12 Nov 2009 , 1:54pm

Same here, I LOVE the homemade stuff, NEVER had a problem with it ever. Perfect cakes each time. (and since I only have hi-ratio here, even that works fine in it) I use the recipe that is 1/3 of each - shortning, flour and oil.

How long are you letting your cakes cool in the pan? That may be your problem.

Kims_cakes Posted 12 Nov 2009 , 1:58pm
Quote:
Originally Posted by Tiffany29

I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.




Maybe that's why my chocolate cake stuck! Too thin. I used parchment paper (well a coffee filter actually) last time with the homemade cake release and had no problems.

KHalstead Posted 12 Nov 2009 , 3:37pm

maybe that's it, my cakes are pretty thick batter and the cakes are more dense!

-K8memphis Posted 12 Nov 2009 , 4:24pm

If you don't mind another opinion, although you're probably not going to use the stuff again, if your cake cools in the pan you can reheat the bottom of the cake pan on your stove top burner--just slide the pan over the burner a few seconds to melt the grease again--

I always run a knife around the edges and holding the cake pan at an angle, and rap the pan so the cakes slides --y'know how the cake in the pan has that little bit of wiggle room in it--I make it move in the pan so I'm sure it's ready to plop out.

Win Posted 12 Nov 2009 , 4:39pm

I hate it too! For me, it was labor intensive and messy. Once I sprayed, I never went back! Crisco with Flour, Baker's Joy... nano seconds and I'm good to go!

-K8memphis Posted 12 Nov 2009 , 4:43pm

I like it for bundt cakes.

I just use parchment in the bottom of my pans--no grease at all.

But I think I wanna try & incorportate JenniferMi's way of doing it--I keep forgetting to try it. But it's on her dvd--well worth the price of admission.

christeena Posted 12 Nov 2009 , 4:52pm

With a Michael's coupon, I use Wilton Bake Easy Spray and parchment liners. NEVER had any problems with sticking and with the coupon, it costs about $2.00. Probably my favorite and Wilton's best product!!

mgwebb68 Posted 12 Nov 2009 , 4:53pm

Based on the reviews from CC I, like the OP, tried the home made stuff. I was skeptical at first, but I figured, well, I already have all this stuff in my kitchen, I hate the fact that the spray stuff gets everywhere, not to mention, the spray nozzle has broken off the last 3 cans I've bought, so why not try it.

I made a batch, and I'm almost out. I LOVE LOVE LOVE it. I haven't had one problem with it. Likeother posters, I love the nice clean cake that comes out. I leave my cakes in the pan for about 5 - 10 minutes, actually just until they are cool enough that I can touch them, then I flip them out. I've not had one problem.

SpringFlour Posted 12 Nov 2009 , 5:29pm

[quote="JanH"]

Quote:
Originally Posted by SpringFlour

Quote:
Quote:

I haven't changed anything else about my "unpanning," and with greasing and flouring it works.



Do you cool your cake layers in the pans?

Since the homemade pan grease is thicker than a dusting of flour over shortening in a pan, it's necessary to not allow the cake to cool completely before turning out - or else the pan grease acts like glue.




I level and remove the cake from the pans immediately after I get them out of the oven. They have no time to cool at all. It's how I've always done it, and with greasing and flouring I've ever had a problem. Also, I've had no problem with Wilton's pan release.

Oh well, no harm done in trying something new, right?

BlakesCakes Posted 12 Nov 2009 , 9:23pm

About a year ago, I found some of the Wilton liquid pan release 50% off at Sur La Table. I wanted to try it because, like many others here on CC, I'd noticed that I got very cripsy edges using the sprays like Baker's Joy or Pam. My usual method was shortening with flour with parchment on the bottom.

I love the Wilton liquid pan release! When it's gone, I'll use coupons or I'll make my own. I never get crispy edges with it or loose crumbs using it--and a bottle goes a long, long way. I still put parchment in the bottom of the pan.

Rae

TexasSugar Posted 12 Nov 2009 , 10:20pm

Did you coat the pan well? Maybe you used too thin of a layer of the pan grease?

I have been using the homemade for years and love it. Use it for anything that needs to be greased. I have recently tried Wilton's in the squirt bottle and have had good luck with it as well.

But if it isn't broke don't fix it. If your method worked for you every time, then I'd go back to using it. icon_smile.gif

Dsouza Posted 12 Nov 2009 , 11:02pm

I'm also a fan of Baker's Joy from Wal-mart. Works like a charm and the price is right.

luvmysmoother Posted 13 Nov 2009 , 2:40am

I love love love homemade cake release - I just use the 2 parts shortening and 1 part flour recipe and it's awesomeicon_smile.gif I also have had good results though with plain shortening too...you might try changing the amount you use until you have just the right amount on the pan - not too generous and not too sparseicon_smile.gif

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