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I HATE homemade pan release! - Page 2

post #16 of 34
wow, really?? Maybe it depends on the type of vegetable oil, and shortening you use? I always use vegetable or canola oil, and I've used both regular shortening with trans fats as well as hi-ratio. I NEVER have an issue, but the cakes do drop right out if I let them sit for a couple of minutes in the pan before turning them out. It's by far the BEST release I've tried.
Christine
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Christine
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post #17 of 34
I love the stuff. Never any problem with sticking, not even one crumb. I allow the pans to sit on a cooling rack for about 10 minutes, then turn them out easily. Nice tender crust, no crumbs, no sticking.
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post #18 of 34
Same here, I LOVE the homemade stuff, NEVER had a problem with it ever. Perfect cakes each time. (and since I only have hi-ratio here, even that works fine in it) I use the recipe that is 1/3 of each - shortning, flour and oil.

How long are you letting your cakes cool in the pan? That may be your problem.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #19 of 34
Quote:
Originally Posted by Tiffany29

I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.



Maybe that's why my chocolate cake stuck! Too thin. I used parchment paper (well a coffee filter actually) last time with the homemade cake release and had no problems.
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A woman is like a tea bag- you never know how strong she is until she gets in hot water.
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post #20 of 34
maybe that's it, my cakes are pretty thick batter and the cakes are more dense!
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post #21 of 34
I hate it too! For me, it was labor intensive and messy. Once I sprayed, I never went back! Crisco with Flour, Baker's Joy... nano seconds and I'm good to go!
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #22 of 34
With a Michael's coupon, I use Wilton Bake Easy Spray and parchment liners. NEVER had any problems with sticking and with the coupon, it costs about $2.00. Probably my favorite and Wilton's best product!!
post #23 of 34
Based on the reviews from CC I, like the OP, tried the home made stuff. I was skeptical at first, but I figured, well, I already have all this stuff in my kitchen, I hate the fact that the spray stuff gets everywhere, not to mention, the spray nozzle has broken off the last 3 cans I've bought, so why not try it.

I made a batch, and I'm almost out. I LOVE LOVE LOVE it. I haven't had one problem with it. Likeother posters, I love the nice clean cake that comes out. I leave my cakes in the pan for about 5 - 10 minutes, actually just until they are cool enough that I can touch them, then I flip them out. I've not had one problem.
post #24 of 34
Thread Starter 
[quote="JanH"]
Quote:
Originally Posted by SpringFlour

Quote:
Quote:

I haven't changed anything else about my "unpanning," and with greasing and flouring it works.



Do you cool your cake layers in the pans?

Since the homemade pan grease is thicker than a dusting of flour over shortening in a pan, it's necessary to not allow the cake to cool completely before turning out - or else the pan grease acts like glue.



I level and remove the cake from the pans immediately after I get them out of the oven. They have no time to cool at all. It's how I've always done it, and with greasing and flouring I've ever had a problem. Also, I've had no problem with Wilton's pan release.

Oh well, no harm done in trying something new, right?
post #25 of 34
About a year ago, I found some of the Wilton liquid pan release 50% off at Sur La Table. I wanted to try it because, like many others here on CC, I'd noticed that I got very cripsy edges using the sprays like Baker's Joy or Pam. My usual method was shortening with flour with parchment on the bottom.

I love the Wilton liquid pan release! When it's gone, I'll use coupons or I'll make my own. I never get crispy edges with it or loose crumbs using it--and a bottle goes a long, long way. I still put parchment in the bottom of the pan.

Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #26 of 34
Did you coat the pan well? Maybe you used too thin of a layer of the pan grease?

I have been using the homemade for years and love it. Use it for anything that needs to be greased. I have recently tried Wilton's in the squirt bottle and have had good luck with it as well.

But if it isn't broke don't fix it. If your method worked for you every time, then I'd go back to using it. icon_smile.gif
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post #27 of 34
I'm also a fan of Baker's Joy from Wal-mart. Works like a charm and the price is right.
post #28 of 34
I love love love homemade cake release - I just use the 2 parts shortening and 1 part flour recipe and it's awesomeicon_smile.gif I also have had good results though with plain shortening too...you might try changing the amount you use until you have just the right amount on the pan - not too generous and not too sparseicon_smile.gif
post #29 of 34
I like my Baker's Joy..call me lazy..lol
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #30 of 34
I'm a pam and parchment girl. I think I use the parchment just as a security factor though. Don't we all love being OCD. icon_lol.gificon_lol.gif
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