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Cake Pan Release? Can I use a Misto?

post #1 of 10
Thread Starter 

Hey everyone,

     I just bought a Misto (one of those olive oil pump and spray cans) in the hopes that I can use it to easily grease my cake pans. Does anyone use a Misto (or something similar) for creating a cake pan release? If so, do you just use vegetable oil or do you add something else? 


Thank you in advance! :)
Jennifer

post #2 of 10

The best pan grease = 1 part flour + 1 part veg oil + 1 part solid veg shortening.  Whipped together and then painted on with a pastry brush. Keeps for months at room temp.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 10
Thread Starter 

Thanks, Leah! I've seen this recipe but usually prefer sprays since I use flower nails in my larger cakes as well and didn't want to take the time to brush them too. I will definitely switch to this method though if no one has a good idea for the Misto. Thank you again for all of your great advice! You've helped me through so many things, I can't even tell you! haha

 

Happy caking!

post #4 of 10

that leaves you with a two step process then mist and flour

 

inefficient and less safe than brushing

 

(besides double handling, inhaling the loose flour & airborne oil residue  and messy cleanup)

 

leah's is the best idea i have ever come across in several years of baking icon_biggrin.gif

 

it's a much bigger deal to mist and flour than it is to swipe a rose nail with a greasy brush

 

and might i recommend using a silicone brush too

 

those older painter style pastry brushes are s.c.a.r.y to me

 

at least use a dedicated one if you use the older variety

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 10

i have a friend who lines her pans with waxed paper

 

and never even has to wash them

 

she is brilliant too

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #6 of 10
I grease all my pans with leftover butter wrappers, then line in parchment. Easiest release ever.
elsewhere.
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elsewhere.
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post #7 of 10

maybe k & k

 

but i'm not sure you win icon_biggrin.gif for easiest

 

i paper the bottom and don't grease anything

 

unless it's one of those cool nordic pans like the castle or the train or the oreo cookie pan etc. i use the triple dollop goo method leah describes

 

and you'll be scrubbing the broken cake not to mention the finish off the pan before plain butter will release those cakes

 

icon_biggrin.gif

 

you win for being green, re-cycling and best tasting though


Edited by -K8memphis - 1/27/13 at 2:12pm
one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #8 of 10

I agree - best cake release is 1 part vegetable oil, 1 part shortening, 1 part flour.  I keep mine in a big squirt bottle in the refrigerator. Just squirt some out and spread around with a paper towel.  I also use parchment circles.  I have never had anything stick!

AppleMark

I'd rather be baking!
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I'd rather be baking!
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post #9 of 10

you don't really have to keep it in the fridge.  It will be fine for MONTHS on the shelf.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #10 of 10

For cakes, I use butter (wiped on with a paper towel), followed by flour (around my house, we've kept a shaker of flour on hand since before I was born, not just for flouring cake pans, but for flouring meat and rolling out cookie dough.) In the case of the Bundt mold, that's in addition to the nonstick coating on the mold. For cookie sheets, I line with aluminum foil (and use the cookie sheet upside down, so a pre-loaded liner will just slide right on as soon as I've unloaded and removed the cookies that came out of the oven); for my Innsbruck Dream Bars, I line the pan with aluminum foil. And for my turkey loaf, I use a glass baking dish, well-lubricated with canola oil, and I keep the sides of the loaf well clear of the sides of the baking dish, then extract by scraping it off the bottom with two spatulas, going in from opposite ends.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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