Pam.. Ya Right..

Baking By KristenJones Updated 11 Mar 2012 , 2:36am by Debbye27

KristenJones Posted 9 Mar 2012 , 2:46am
post #1 of 21

With the cakes I make They always STICK to the Wilton aluminum pans! What am I doing wrong! I coat the pan with a nice layer of Pam and it still sticks. Whether its chocolate or white it sticks!!!! I NEED HELP

20 replies
pbuder Posted 9 Mar 2012 , 2:53am
post #2 of 21

Pam by itself isn't enough. You also need to do a light coat of flour over the Pam. What I found to work better was a mixture of flour/shortening/oil in equal measurements. Mix in electric mixer till smooth like mayo and then use a silicon pastry brush to coat inside of pan.

cakeyouverymuch Posted 9 Mar 2012 , 3:05am
post #3 of 21

parchement paper

cookiekisses Posted 9 Mar 2012 , 3:09am
post #4 of 21

parchment paper will only work in the regular pans, not character pans.

step0nmi Posted 9 Mar 2012 , 3:23am
post #5 of 21

you gotta do the good ol' fashioned shortening greasing with flour...pam is not thick enough to coat your pans

leah_s Posted 9 Mar 2012 , 3:26am
post #6 of 21

As noted above, you need to coat those character pans with pan grease. Equal parts flour, veg oil and veg shortening, whipped.

cakeyouverymuch Posted 9 Mar 2012 , 3:40am
post #7 of 21
Originally Posted by cookiekisses

parchment paper will only work in the regular pans, not character pans.

Too true. In that case leah's homemade pan release would be the answer.

KristenJones Posted 9 Mar 2012 , 4:11am
post #8 of 21

I've used the old shortening and flour on my chocolate cake and it still sticks. I was suggested to use wax paper but i'll try the shortening/oil/ flour.. how much oil?

pbuder Posted 9 Mar 2012 , 4:16am
post #9 of 21

Equal portions of all three ingredients, making as much or as little as you want. It stores for a few months. I use the whisk attachment on my stand mixer and usually do 1/4 cup of each as I am just a hobby baker and don't bake as often as I wish I could.

icer101 Posted 9 Mar 2012 , 4:19am
post #10 of 21

I,ve always used wax paper in my pans for chocolate cakes. Always.I use a lite coat of bakers joy. wax paper and then litely spray the wax paper. Never have to bake over. lol!!! I either us bakers joy for yellow cakes or the mixture Leah_s mentioned or just use shortening on paper towel , wipe pan , then dust it with flower( as my mama always did). Sometimes i use wax paper for the yellow and white cakes. I just HATE to bake OVER. lol!! hth

chelleb1974 Posted 9 Mar 2012 , 1:57pm
post #11 of 21

I've used Baker's Joy for years and haven't had a problem yet. I've also used Wilton's spray in a pinch and that seems fine too.


Debbye27 Posted 9 Mar 2012 , 2:09pm
post #12 of 21

I make my own pan grease, too. I do 1 cup of each: oil, shortening, and flour, and I stir all together in a plastic container with a lid on it. I keep it in the cupboard and every time I have a cake, I just use a paper towel to coat my pans....I never have sticking - it is so easy and convenient!

QuebecGirl Posted 9 Mar 2012 , 3:44pm
post #13 of 21

I too use Baker's Joy, cakes come out very clean.

thumbs Posted 9 Mar 2012 , 5:12pm
post #14 of 21

I will have to try that mixture. I use Wilton's Cake Release and have never had a problem with it. But at $5.50 a bottle it's pretty pricey when baking a lot.

ConfectionsCC Posted 9 Mar 2012 , 5:17pm
post #15 of 21

Ditto on the homemade pan grease!! I used to use Baker's Joy for ease, but after buying several bottles, I had to cut cost! The homemade pan grease works MUCH better in my opinion, less messy, and way cheaper!! I usually just do one cup of each flour, shortening, and oil and keep it in a Tupperware bowl and spread with either a paper towel or a silicone pastry brush!

carmijok Posted 9 Mar 2012 , 5:25pm
post #16 of 21

I know about pan grease, but have never mixed it up. I just grease the pans with Crisco, dust with flour and THEN spray Pam over all. It works great on everything except my chocolate cake,, then I use parchment paper too!

slun4ogledka Posted 9 Mar 2012 , 10:10pm
post #17 of 21

just a suggestion - forget about Wilton pans - Buy yourself Fat Daddios - very inexpensive and very good quality . I bake sponge cakes, which stick to the sides of the pan a lot easier than regular cakes and I only use generic oil spray and flour before I pour the cake batter , and I have never had any problems with the cake sticking . I own Wilton pans and I don't like them at all, I can only use them if I line them with wax paper ! good luck

ladyren Posted 9 Mar 2012 , 10:15pm
post #18 of 21

I use the mixture mentioned. For chocolate cakes, I mix cocoa powder into the mixture, instead of flour. It works well for me.

Sugarbearof3 Posted 9 Mar 2012 , 10:55pm
post #19 of 21

The can of Pam has to say Baking. I use it when I run out of the oil, shortening, flour mix.

debidehm Posted 10 Mar 2012 , 8:12am
post #20 of 21

Unless Pam's in my kitchen rubbing shortening and flour in my pans, she's not allowed near my cake pans!!! icon_biggrin.gif

Debbye27 Posted 11 Mar 2012 , 2:36am
post #21 of 21
Originally Posted by ladyren

I use the mixture mentioned. For chocolate cakes, I mix cocoa powder into the mixture, instead of flour. It works well for me.

awesome idea icon_wink.gif

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