Hello everyone, maybe someone out there can answer my question. I am having trouble getting the cake to come out of the pan cleanly. I baked a yellow buttercake and always have the same problem. I use Wilton pans and I grease them with Wiltons cake release but they always come out with some of the cake on the sides and bottom. I have also waited the proper allotted time to take them out. I was thinking of putting a little flour as well in the pan. Do u think this might help or will it ruin the cake???? thanks in advance, Sylvia

Use parchment paper at the buttom..that is already cut into a round shape, same size as the buttom of the pan..that should eliminate that problem

Some people use the cake flour (that makes up the batter) to avoid the bad taste. I use cake release all the time; the only time it stuck was when I didn't use enough. Try lining the bottom with parchment paper instead. Be sure to loosen the sides with a knife before you turn the cake out.

You can also try the shortening and flour method instead of the cake release. I'm puzzled as to why you're having this problem though. I use wilton cake release on every cake I bake and have never had a problem. Are your cakes getting fully baked first? Are you using too much or not enough cake release? It's puzzling!! I hope you have success next time!!!

Try shaking the cake release very well before applying it to the pan. I find that putting it on with a pastry brush always works best!

Try using the cake and flour method, this has worked for me EVERY SINGLE time, I have never had a cake stick. It practically falls out of the pan when I turn it over!

I always use bakers's joy, I love it! Like patton78 mine practically falls out! HTH

I usually line the bottom of my pans with parchment or wax paper....Sometimes I use Crisco Spray with flour......

Thanks for the advice everybody. I have always baked my cakes for the correct amount of time. I will do the parchment on the bottom and try the cake release on the sides again, this time though I will give the bottle a good shake. If that doesnt work then I will try the shortening and flour method. Thank you all again.

I use the parchment paper on the bottom of my pans. But I make my own cake release. I just mix up equal amounts of crisco, flour, and oil. I can make as little or as much as I will need. I just keep it in the fridge and brush it on with a pastry brush when i use it. It can be kept out of the fridge, but when it starts to get warm here the oil seperates and I have to re-mix it. I just prefer to not have to worry about that.

leily

I use a procduct called Baker's Joy. I love it. I is flour and oil in a spry can. It works better than Pam and the Wilton stuff. The only place that I can find it is at Wal-Mart.

Leily, I used your cake release today. The equal amts of crisco, oil and flour blended together and it worked perfectly. My cakes came out of the pans so nice and cleanly. Great stuff & easy to make. Never have to worry about having to run to the store & buying Bakers Joy anymore. Thanx.

I always use a pastry brush to brush on the Crisco, flour the pan, just recently heard about using a piece of parchment paper in the bottom of the pan and if you didn't do any of these and your cake is stuck... try turning the pan upside down onto a cooling rack and lay a cold (not dripping wet) washcloth on the bottom of the pan for ??? 3-10 min??? until (hopefully) the cake drops down onto the cooling rack.

flour and shortening works for me all the time, bottom and sides. and if u do have a bit of problem releasing, glide it over a heated stove real quick, maybe a few times...that should do the trick.

Now, I always use crisco & flour. When it comes out of the oven, I put it onto a cooling rack. When the time is right, I loosen the sides of the cake all around. Then I kinda pick up the pan & shake slightly up & down to see if it is loose enough. Then I put the board over it, turn it & it comes out.