Y My Cake Sticks To The Bottom Of Pan
Decorating By Meenal Updated 20 Sep 2007 , 8:45pm by Baking4Fun
my cake even though i use pam baing spray sticks to the pan in te center. so could not get a good flat base..any ideas y.
i dont eat egg so i generally follow the diet soda recipe from weight watchers.
I can't answer that question, I use eggs, but I can give you a suggestion
I also use Pam unless it's larger than an 8 inch cake. I line the bottom of the pan with wax paper and spray the sides with Pam. You could also use parchment paper and do the same thing. Hope that helps.
Kat
Parchment paper is the way to go! I never have a cake stick when I use it. It is well worth time time to take this step. I also coat my pans in a mixture of equal parts of shortening, vegetable oil and flour.
1. Spray pan with flour baking spray.
2. Line the bottom of your pan with parchment paper.
3. Wait 10 mins after the cake is removed from the oven and flip onto cooling rack. (I set my timer.)
You will never have a cake stick again.
I have used Bakers Joy with great results. But typically just use the shortening and flour method and never have any "sticky situations." Hope that helps
I use parchment paper all the time no matter what size cake i am making and i never have a problem with it sticking i also spray the sides with "bakers joy" its isimilar to pam but i like it btter
the best way I have found to avoid sticking is shortening and cornmeal.
try it it really works for me!
I make my own pan grease using equal parts of oil, crisco, and flour. I usually make it in 1/2 cup increments and put it in a sealed container. This way, when I need it, it's ready to brush into my pans. I never have problems with sticking, even in the Wilton shaped pans.
Best wishes!
Parchment paper for me too! I do grease the sides with shortening (rarely use flour on it).
I also use equal parts of oil, crisco, and flour and this has always been great. If you let the pan sit until it cools just stick it in the oven for a few minutes and it will come right out with no problems.
I grease-only-no-flour my pans, using the CK Brand "Pan Grease". If I'm out of that, I use crisco. I avoid using Pam spray of any kind as it leaves a funny texture on my cakes. I haven't floured my pans in over 25 years and I have zero cake sticking problems.
How long do you let your cakes cool in the pan? If you leave them in to long the steam build up in the pan will rip your bottom off. usually 10 to 15 min is more than enough.
I always use Crisco and then flour. Its always worked for me.
Just wondering, what is the Weight Watcher recipe? I am a member and cake is my only downfall. I can be 100% faithful until cake is offered.
Thanks!!!
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