Hello
This is my first post. I own a Wilton: 6 mini hearts pan, and a Nordic 12 Sweetheart rose. I have had them for over two years and have never been able to get the baked goods to come out without sticking, tearing, or generally disintegrating.

I have tried both the homemade cake release, as recommended here and, when it finally became available in Australia, Wilton's cake release, I have used a little, and a lot of both, left the baked goods to sit for ten minutes before inverting, to no avail.

Obviously, these methods works for many people, but not for me so, I am wondering if the recipe I am using makes too fragile a cake. It is one that I have used for years with regular pans, but am here to ask whether anyone has a fail safe, go to recipe they use when making hearts or sweetheart rose shapes.

My regular go to recipe: 6oz APF, 1 1/2 tsp baking powder, 4 oz butter, 2 large eggs, 3/4 cup sugar,1 tsp vanilla, 1/2 cup water.

Any suggestions will be appreciated - and could save two very expensive pans from hitting my garbage bin.
Kate2012

I , most of the time, do like my mama did. I spread crisco with paper towel , bottom and sides of pan. Then i sprinke flour in the pans and shake around and then just tap the pans to release most of the flour.I then place pan on wax paper and draw around it with pencil. Then i cut it out. Place in the pans(this is for the bottoms only) and pour my batter. After releasing it from the pan, the wax paper stays on until i get ready to ice it(helps keep moisture in) This never fails me. I usually freeze my layers few days before i need to ice them. hth

Hi i grease and flour my shaped tins too.you can also try putting the empty tins (ungreased )for about 15mins into a hot oven but let them cool before you use them.i know this may sound crazy but i was having the same problem with the wilton giant cupcake pan and a friend at work told me to do this its what her grandma does with her tins and it does work.

icer101: Thanks for your prompt reply. I forgot to mention that Crisco is not generally available in Australia
Like you i always use greaseproof or baking paper in the bottom of my flat pans, but the high definition of the shaped tins stops keeps the paper too high so the end result is spoiled. I have tried using baking paper a very small circle of baking paper, but it the cake still stuck all up the sides.
Thanks though for your suggestion.

Thanks to you too argylealice.
It does sound like a weird solution, but as nothing else has worked I will give it a try, and report back if it works.

If all else fails I will use both pans to make bread rolls, at least I know that .yeast dough is more forgiving, and will not stick

So far this works best for me. I grease with shortening (use butter if you don't have shortening), flour generously and THEN spray a layer of Pam....only Pam. I've tried other non-stick sprays and Pam is the best. I also wait until it's completely cool before taking out. So far, so good!