Pan Prep -- Favorite Methods?

Decorating By PDXSweetTreats Updated 19 Jun 2010 , 2:42pm by cakesrock

PDXSweetTreats Posted 19 Jun 2010 , 12:33am
post #1 of 15

When I started making cakes, I did the shortening and flour method (cocoa powder dusting for chocolate cakes), then I went to the Pam (no flavor) spray and parchment lined pan method. That worked even better, IMHO.

This last week I made a carrot cake recipe by Mich Turner (Spectacular Cakes book) and used her method of brushing on sunflower oil, parchment on the bottom, parchment around the sides, lightly brush again, and another parchment on the bottom. Sounds like a LOT of work, but I really liked how the sides held a nice tight crumb, so I tried it again today. Really liking this method -- but always looking for a great method to get non-crumbling sides.

What do you all use? Thanks for sharing! icon_smile.gif

14 replies
BlakesCakes Posted 19 Jun 2010 , 12:48am
post #2 of 15

I always put parchment on the bottom.

For the sides, I've tried parchment, but find it a bother, so I've switched from shortening and flour to just the Wilton squeeze on pan release. I LOVE IT!

I imagine that the homemade pan release is very similar, but with coupon, the Wilton stuff is cheap and the squeeze bottle is handy.

I don't have to run a knife around the edge and the side crumb is very tight.

Rae

PDXSweetTreats Posted 19 Jun 2010 , 12:53am
post #3 of 15

Hi, Rae! I've had a heck of a time when I've used pan release (haven't tried the Wilton version, though). I was told to "immediately" turn the cake out and never wait more than 5 minutes to turn a larger cake out of the pan. But after I leveled the tops -- tried this on 2 different 12" squares -- the darn cake split as I turned it out onto a board. It really seemed too hot at the time. Do you wait a littler longer for yours?

Thanks.

AnnieCahill Posted 19 Jun 2010 , 1:08am
post #4 of 15

I used to use shortening and dust with flour, but I bought Baker's Joy spray once to use on a Bundt pan and I've been hooked ever since. I thought I would try the spray on a regular 8 inch round and it came out beautiful with a nice soft crust. For some reason when I used the shortening/flour preparation I would always get a hard crust/shell on my cake. I assumed it was my mix, my pan, my oven, something. But now I know it was the preparation that made the difference.

PDXSweetTreats Posted 19 Jun 2010 , 1:11am
post #5 of 15

Thanks, Annie!

BlakesCakes Posted 19 Jun 2010 , 1:16am
post #6 of 15
Quote:
Originally Posted by PDXSweetTreats

Hi, Rae! I've had a heck of a time when I've used pan release (haven't tried the Wilton version, though). I was told to "immediately" turn the cake out and never wait more than 5 minutes to turn a larger cake out of the pan. But after I leveled the tops -- tried this on 2 different 12" squares -- the darn cake split as I turned it out onto a board. It really seemed too hot at the time. Do you wait a littler longer for yours?

Thanks.




With the Wilton release, I wait the usual 10 minutes (no matter what size it is), or so, before taking the cake out of the pan. I flip it out, pull out any flower nails I've used, and I immediately turn the cake over so it's sitting on it's bottom. I never level the top until it's completely cool.

A month ago, I forgot a cake still in it's pan--it had been sitting for at least 45 mins.--so I put it in the still warm, but OFF, oven for about 10 mins. and it flipped right out.

I tried the Pam & Bakers Joy (with flour in it) and found that I got terribly crusty upper edges. That's when I switched to the Wilton.

Rae

livforcake Posted 19 Jun 2010 , 1:17am
post #7 of 15

I use the wilton cake release and then put parchment on the bottom. Tried the parchment on the sides once as per the directions in a recipe but it was too much of a hassle for my taste!

I've never had a problem with the cake release + parchment on bottom. Cakes pop out w/o having to run a knife along the sides as well.

ddaigle Posted 19 Jun 2010 , 1:35am
post #8 of 15

I like the spray, parchment, spray method but most of the time I use my homemade cake release.....equal portions of flour, shortening and oil mixed together. I leave my cakes in about 10 minutes and flip. I have never had one stick using my homemade cake release. I go through so much cake release I started making my own and have had 100% success.

preppie523 Posted 19 Jun 2010 , 1:46am
post #9 of 15

I use the Wilton cake release as well. Have tried baking sprays but not as successful as the Wilton stuff. I also like the bottle! I leave my cakes in the pan much longer after baking (I bake as a hobby at night and it always seems to be the kids bedtime when the cakes come out of the oven) and still have never had one stick with the Wilton cake release.

PDXSweetTreats Posted 19 Jun 2010 , 2:10am
post #10 of 15

Thanks, everybody, for your responses! I'm going to try to Wilton release now, too -- it sounds like a winner.

Luvmyboys0609 Posted 19 Jun 2010 , 2:20am
post #11 of 15

I too LOVE the Wilton cake release icon_wink.gif

multilayered Posted 19 Jun 2010 , 2:30am
post #12 of 15

Honestly I use Pam for baking I have NEVER had a problem..I love it!

Lita829 Posted 19 Jun 2010 , 2:46am
post #13 of 15

Parchment on the bottom and homemade cake release on the sides. Works like a charm....even for oil based cakes.

karabeal Posted 19 Jun 2010 , 2:52am
post #14 of 15

I also always just used regular ol' Pam with no problems.

cakesrock Posted 19 Jun 2010 , 2:42pm
post #15 of 15
Quote:
Originally Posted by Luvmyboys0609

I too LOVE the Wilton cake release icon_wink.gif




Ditto - could not live without it. Simply the best!

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