sherylshirley Posted 26 Jul 2012 , 10:16pm
post #1 of

I have greased and floured, buttered and lined, sprayed with release spray, and the latest Im using today is Wilton cake release in a squirt bottle...yuck...it stinks. I would like to know what others use to release cakes from pans.

16 replies
Addictive_desserts Posted 26 Jul 2012 , 10:18pm
post #2 of

Lined paper on the bottom of the tin.
And very good quality tins!

shanter Posted 26 Jul 2012 , 10:41pm
post #3 of

Some people make their own cake release:
http://cakecentral.com/recipe/cake-release-ii
http://cakecentral.com/recipe/cake-release-improved

I grease the pan (bottom and sides) with shortening, then cover that with flour (thin layer that sticks to the shortening), then put a circle of parchment paper or waxed paper in the bottom. That's probably overkill, but it works for me. I use Magic Line pans.

jgifford Posted 26 Jul 2012 , 11:35pm
post #4 of

Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.

Pearl645 Posted 26 Jul 2012 , 11:44pm
post #5 of
Quote:
Originally Posted by jgifford

Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.




Heyyyyy did you post this same advice last month or this yr somewhere on CC? I have been trying to remember who to thank for this advice. I have been doing this ever since I saw it on CC and it works like a charm every time! I don't know what that wet towel does but I have successfully removed very large cakes from pans using this method. Thanks for re-posting. Really great advice icon_smile.gif

lovinspoonfull Posted 26 Jul 2012 , 11:48pm
post #6 of

I have been using Bakers Joy pan spray. It has flour in it. Don't ask me how flour and oil sprays from a can but I have never had anything stick since using it! I don't even have to use parchment liners, and I have used it with success on rounds as large as 14"

DeniseNH Posted 26 Jul 2012 , 11:59pm
post #7 of

All I use is plain old waxed paper. I don't grease/line/flour the sides because I want the batter to climb up the sides and stick to it so that the cake will be straight, then I just run a butter knife around the sides and it pops right out.

Elcee Posted 27 Jul 2012 , 12:39am
post #8 of

I grease the sides and line the bottom with parchment paper. I have not had a cake stick a single time since I started using this method.

jgifford Posted 27 Jul 2012 , 4:39am
post #9 of
Quote:
Originally Posted by Pearl645

Quote:
Originally Posted by jgifford

Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.



Heyyyyy did you post this same advice last month or this yr somewhere on CC? I have been trying to remember who to thank for this advice. I have been doing this ever since I saw it on CC and it works like a charm every time! I don't know what that wet towel does but I have successfully removed very large cakes from pans using this method. Thanks for re-posting. Really great advice icon_smile.gif




You're welcome. icon_smile.gif I saw this little tip on line a few years ago and once I tried it, there's no other way to do it. I'm sure it's some kind of reaction with the water but who cares as long as it works.

goodvibrations Posted 27 Jul 2012 , 9:14am

Mix equal parts white cake mix and vegetable oil. Brush onto bottom and sides of cake pans.
I mix a gallon at a time and keep it in a covered bowl. Learned this "recipe" in a bakery 35 years ago and I've never had a cake stick.

cupadeecakes Posted 27 Jul 2012 , 1:28pm

Like some others here. parchment paper rounds work like a charm for me!

hbquikcomjamesl Posted 27 Jul 2012 , 4:42pm

I just use butter and flour. And I think there was at least one pound cake for which I somehow forgot to use anything at all, and the nonstick coating on the Bundt mold (the only kind of pan I'd ever buy with a nonstick coating; on any other kind of pan, I'm willing to pay a premium for bare metal!) was enough to release the cake with a completely undamaged crust.

Then again, with sheet cakes, since they're all for informal consumption at home, I generally serve in-pan. But that doesn't really make a whole lot of difference where sticking is concerned; digging out that first piece would still be a problem if the cake was badly stuck.

And of course, for an Angel Food cake, you want it to stick, and have to be cut free of the pan; that's why an angel food pan disassembles.

imagenthatnj Posted 27 Jul 2012 , 5:23pm

Pan release:

1/4 lb vegetable oil
1/4 lb all-purpose shortening
1/4 lb bread flour.

Place all the ingredients in your mixer bowl, paddle attachment. Blend on low speed for 5 min, until smooth.
Apply to your pans in a thin, even layer, using a pastry brush.
Store in an opaque, airtight container at room temperature for up to 1 month.

It will not leave a white residue on a baked crust, as flour often does. Do apply sparingly because if you apply it too thick, you might be able to taste it a little. You can also use this together with parchment.

chaka1 Posted 27 Jul 2012 , 5:40pm

I make my own cake release because I don't care for the aerosol sprays. Yes, they are easy, but they do kinda smell as you mentioned and mine is cheaper and I know what's in it. I make it similar to imagenthatnj above. I use:

1/3 cup vegetable oil
1/3 cup shortening
1/3 cup AP flour

Mix it all up, store in container with lid, label with date made, keep in cabinet for up to 3 months and then make fresh. I am only a hobby baker so I don't need as much. I think you can make as much/litle as you want, just use the same amount for all three ingredients. When I want to use it I just stir it up and brush it inside my pans. Works like a charm...for me!!!

akaivyleaf Posted 27 Jul 2012 , 5:44pm

Baker's Joy works for me... I've never been good with lining pans, I either make my waxed paper/parchment paper too big or too small and I don't like those results, so spraying pans is my alternative.

imagenthatnj Posted 27 Jul 2012 , 5:45pm

Yes, chaka1...my recipe actually says 1 lb. of each ingredient, lol...but it comes from a professional baking book and they don't do small amounts for anything. So, it can be scaled as long as you use the same amount of each ingredient. I also only make small amounts because I don't want it to go rancid.

CarolWI Posted 27 Jul 2012 , 7:38pm

I also use the cake grease method as some have noted above, but I use less oil and have had awesome success every time.

Cake Grease

1 cup shortening
1 cup flour
1/2 cup vegetable oil

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