Hi guys, i have a question my cakes stuck to their pans!!! they crack while taking them out. is there any way at all for me to save them?

Well, yes. put a parchment or waxed paper round on the bottom of the pan. Every cake, every time. Use pan grease on the sides.

buy some of this.

After i had a few vanilla cakes to stick , after using bakers joy, i am like Leah_, i always use wax paper or parchment. I always have on choclate cakes, It is not fun, to have to bake over. I just feed the torn up cake to my family. Actually, you never know when this will happen. Hasn,t happened to me , since i use the wax or parchment paper. hth

You are not greasing your pan enough. I would end up in the hospital if I used any of those sprays so I use the old fashioned way of actually greasing (with Crisco) the flouring it. Make sure there are NO shiny spots left - which mean you didn't grease it completely.

PUT IN THE BLENDER 1 CUP OF OIL, 1 CUP OF SHORTENING AND 1 CUP OF FLOUR KEEP IN A CONTAINER ROOM TEMPERATURE AND BRUSH ON! NEVER FAILS AND NO NEED TO PAY FOR SPRAYS. I'VE BEEN USING THIS ONE FOR 10 YEARS NOW. I JUST KEEP IT ON THE TABLE WHERE I GREASE MY PANS AND COVER WITH PAPER TOWEL OR LID. GOOD LUCK!

will do thanks guys!!!!

Reyna, how long does or can that mix last for? and what about during the summer months does it "melt"?

It will last months! and if you think you won't need that much do half cup of each. No problem in the summer sometimes you see a bit of the oil separate but mix with the brush and good to go. once you finish your first batch you will figure out how long it last and how much you need. I started with half cup now I do one cup of each at times i've done 2 cups. all depends on how much you bake. it don't leave flakes on the cake either. the ONLY cake i use little extra on is the margarita little sweeter sugars will try to stick.

Good to know, definitely going to try this.Thanks

I do what Rehna does and it works like a charm. The only recipe I use parchment with is with my carrot cake because the nuts and brown sugar make caramel and it always sticks, so I have to parchment.

I had problems with sticking even when I greased pans well... Haven't had a single problem since I started using the pan goop that Rehna talked about. 1/2 cup of each was plenty, and lasted me a very long time.

Thanks Reyna! I'M going to try this! I use Baker's Joy currently but I like the naturalness of this recipe!

thanks ill give it a try! would definantley save me money on sprays!

Oh my! I had completely forgotten that I made home-made pan goop
I used equal parts of flour, shortening and salad oil. Mix in KA until light and fluffy like whipped cream.
I kept it on the counter (room temp) for months. As Reyna said, it might seperate out some oil but just mix it up again.
Yrs ago I found a round pastry brush at a commercial resturant supply store and used it all the time to 'paint' the pans. That brush was used ONLY for coating my pans.

First coat the pan with crisco then with corn flour

I use the flour, shortening and oil mix also...great! But I learned another lesson and that is to not leave your cakes in the pans for more than 20 minutes after taking them out of the oven. If you do, they won't come out in one piece or at all and you'll have to heat the pan bottoms up again in order to get the cakes out. Just another lesson I learned in the world of caking!

I have always liked Wilton's cake release, but it costs more than homemade and tends to separate. The squirt bottle also clogs up easily.

I now make my own and it works very well. I checked out the ingredients on the Wilton cake release and it contains cornstarch, so I came up with the following:


1 cup shortening
1 cup vegetable oil
1/2 cup flour
1/2 cup corn starch

mix the flour, cornstarch and shortening with a beater attachment until smooth. Blend in the oil. I put it into a Wilton candy making squirt bottle. It is very easy to grab and use. Even though it probably lasts forever at room temp I keep it in the refrigerator. It does not solidify and squirts just fine straight out of the fridge.


also, always line the bottom of the pan with parchment! HTH