I grease the bottom and sides of the pan but it seems like my cakes keep sticking on the bottom. I am using the Wilton pan that makes a heart in the middle and I don't know if that is it or not. . . I tend to be an impatient person so maybe I am not letting them cool enough?!? Any ideas?
You can try a parchment circle, grease the bottom of your pan, put a parchment circle on that, then grease the parchment. Your cake will slip right out of the pan. HTH
I use baker's grease. I make up a batch and put it in a coffee can. 1 cup shortening, 1 cup veg. oil, and 1 cup flour. Mix together well. I've never had anything stick.
i'm lazy and use the walmart brand of pam spray. on the subject of being impatient..hehe...i let my cakes sit in the pan for a full 10 minutes before taking them out of the pan. on my 13 x 9 cakes, i pop the bottom to get the sides loosened before flipping them. hth!
Yep a full 10 minutes for me too! I even set the timer I shake the cake around a little bit too.
I let them sit for a at least ten minutes too. . . I dunno! I will use the parchment paper in other pans but this one does not have a flat bottom. Thank you all so much!
Same as some of the others I wait about 10 minutes, but not longer than 15 and I use a light coating of Wilton Pan Release, that stuff works wonderfully for me no matter how many creases and crevaces a pan has, I love it! I squeeze some in, and spread it all around, into all of the corners and stuff with a brush.
Sometimes mine stick no matter what I do. So to save myself the frustation it causes when it sticks, I now just ALWAYS line my pan with wax paper.
I currently LOVE the crisco spray with flour already added. It has been a miracle product for me! Oh, and I leave them in the pans for ten minutes until I can touch the pan with my bare hands.
There are just recipes where it will stick to the pan (I've tried tons of cake releases and different methods) especially the really moist cakes. I just line it with parchment paper or wax paper on the bottom.
I only do this on one recipe, but the rest, I just use a a mixture of oil, flour and shortening.