When I started making cakes, I did the shortening and flour method (cocoa powder dusting for chocolate cakes), then I went to the Pam (no flavor) spray and parchment lined pan method. That worked even better, IMHO.

This last week I made a carrot cake recipe by Mich Turner (Spectacular Cakes book) and used her method of brushing on sunflower oil, parchment on the bottom, parchment around the sides, lightly brush again, and another parchment on the bottom. Sounds like a LOT of work, but I really liked how the sides held a nice tight crumb, so I tried it again today. Really liking this method -- but always looking for a great method to get non-crumbling sides.

What do you all use? Thanks for sharing!

I always put parchment on the bottom.

For the sides, I've tried parchment, but find it a bother, so I've switched from shortening and flour to just the Wilton squeeze on pan release. I LOVE IT!

I imagine that the homemade pan release is very similar, but with coupon, the Wilton stuff is cheap and the squeeze bottle is handy.

I don't have to run a knife around the edge and the side crumb is very tight.

Rae

Hi, Rae! I've had a heck of a time when I've used pan release (haven't tried the Wilton version, though). I was told to "immediately" turn the cake out and never wait more than 5 minutes to turn a larger cake out of the pan. But after I leveled the tops -- tried this on 2 different 12" squares -- the darn cake split as I turned it out onto a board. It really seemed too hot at the time. Do you wait a littler longer for yours?

Thanks.

I used to use shortening and dust with flour, but I bought Baker's Joy spray once to use on a Bundt pan and I've been hooked ever since. I thought I would try the spray on a regular 8 inch round and it came out beautiful with a nice soft crust. For some reason when I used the shortening/flour preparation I would always get a hard crust/shell on my cake. I assumed it was my mix, my pan, my oven, something. But now I know it was the preparation that made the difference.

Thanks, Annie!

I use the wilton cake release and then put parchment on the bottom. Tried the parchment on the sides once as per the directions in a recipe but it was too much of a hassle for my taste!

I've never had a problem with the cake release + parchment on bottom. Cakes pop out w/o having to run a knife along the sides as well.

I like the spray, parchment, spray method but most of the time I use my homemade cake release.....equal portions of flour, shortening and oil mixed together. I leave my cakes in about 10 minutes and flip. I have never had one stick using my homemade cake release. I go through so much cake release I started making my own and have had 100% success.

I use the Wilton cake release as well. Have tried baking sprays but not as successful as the Wilton stuff. I also like the bottle! I leave my cakes in the pan much longer after baking (I bake as a hobby at night and it always seems to be the kids bedtime when the cakes come out of the oven) and still have never had one stick with the Wilton cake release.

Thanks, everybody, for your responses! I'm going to try to Wilton release now, too -- it sounds like a winner.

I too LOVE the Wilton cake release

Honestly I use Pam for baking I have NEVER had a problem..I love it!

Parchment on the bottom and homemade cake release on the sides. Works like a charm....even for oil based cakes.

I also always just used regular ol' Pam with no problems.