wanted to know opinions on using cooking spray for your pans or would you rather use crisco and flour?

I was raised using butter and flour.

But I would rather use cooking spray only.

thanks.

christina

I was raised using butter & flour too, but my worst sticking incident was with that, so I started using crisco & flour, but then bought a can of Baker's Joy and loved it. The only time I had anything stick with it was a Devil's Food cake, which called for parchment paper that I was out of so didn't use, so it was my own dang fault.

I also just bought a bottle of Wilton Cake Release, and had a cake stick on me, but I think I may not have used quite enough of it. You also might want to try the cake release recipe on this site. I haven't tried it yet, but that's my next experiment cuz everyone raves about it.

Ali

Momof twogirls:
I only use one of 2 products. Wiltons "cake release" or CKs "pan grease" These are great to use. Just use a pastry brush to put on a light coat and your cakes will not stick. This is the only thing I have used since I started doing cake 3 years ago. I have a brush dedicated to just this. There is a recipe to make it but I can't remember it right now (suffering from jet lag after 3 weeks in Europe)

HI

I use PAM Original and have never had a problem with my cakes sticking! I love it! Just spray and away you go!

I use criso and flour!!! I love it ....

I tried other stuff sprays etc and had some problems but never with crisco and flour...

I wish I could trust the non sticks but Ussually i dont have time to chance it.

I use Baker's joy spray and have no problem with it... I may use the recipe
I saw on here once it is gone though..

I make my own "cake release" and have no problems with it. Just mix (in a mixer) equal parts flour, Crisco and oil. You can make as much or as little as you need, and it keeps well without refrigeration in a tightly closed container.

Apply lightly to your pans with a pastry brush. Janice

Lately I have been using the spray Crisco that has flour in it. I love the way it coats the pans and it works great! Hasn't failed me yet!

I also made the cake release recipe off this site and it is great and a lot cheaper to make and don't have to worry about running out to buy more if I run out. I also bought a can of the Wilton Bake Easy non-stick spray to just try and had three cakes stick to the pan, soooo won't do that again

I didn't know there was a spray crisco. I might try that. I do use PAM most of the time now just to save time and energy!

alimonkey - does all devil's food call for parchment paper? I am making that today and didn't even know if it called for that.
I might just use it to be save because I really do not want a disaster on my hands. This cake I am making will be my first 'offical' cake that I am making for someone to buy!

thanks for everyone's tips and opinions.

I have always used crisco and flour. Until one day I came across the pam with flour. I really like the pam havent had any problems with my cakes sticking. I have tried the bake n joy and the crisco version however I like the pam the best.
Hope this helps

You just can't beat the homemade version...it's quick, cheap and there is no mess! Just mix equal parts of flour, crisco and oil, use a pastry brush to coat the inside of the pan...I keep mine in a container in the fridge.

momoftwogirls-after minor disasters with both devil's food & one chocolate cake I made, I will always use parchment with chocolate, but I never use it with anything else. If you don't have time or don't feel like dealing with the expense or hassle of rebaking, I would use parchment. However, you may want to try baking a small amount in another pan, just to see how your recipe does. If it doesn't stick, let me know - I'd like your recipe!

Also, don't get too excited about Crisco in a can. They just decided to get into the nonstick spray market too.

Ali

I also make my own, using crisco, flour and oil. I have had the best success with that, I'll never use anything else!!!!

I use the Baker's Joy for my smaller pans but on my larger pans, 11x15, 12x18, I grease it and flour it just to make sure! That's just me! I've tried the Pam version of the non-stick with flour and I didn't like it as well as Baker's Joy!


Amy

I use the bakers joy and no problems.

I use cooking spray but if I'm out I just use butter and flour. And I haven't had anything stick as of yet so I think it's a good choice for me!!

I've been a Baker's Joy person for many years. Recently, PAM has come out with a spray with flour for baking. It's wonderful. I've not had any problems at all with my cakes releasing from the pan.

I never have any problems with crisco and flour. Even the detailed bundt cake pans release with ease. I tried the wilton and the bakers joy sprays and they both created a crunchy ring around the top of my cakes. Not a big deal, but annoying.

Daniela-glad you've had good luck with butter & flour so far, but if you ever bake in a molded pan, you may want to consider crisco instead of butter. The water content in butter can make it stick.

Ali

I'm a fan of Wilton's cake release too. I've used Baker's Joy several times & it leaves a lot of crumbs around the top sides of the cakes. I probably should make my cake release, I'm sure it's cheaper. Till I make some I'll stick to cake release~

ali - I made my devil's food cake last night. Thank goodness for your tip. I used wax paper in the bottom of my pans (I was out of parchment) and the cakes came out wonderfully. (is that a word??)
I did a test on the left over mix and only used PAM - the cake stuck in the middle.
So weird!!
I have always used PAM with all my other cakes and had no problem!
What is it with the devil's food??

Wilton's Cake Release works great but is usually hard for me to get. I use Baker's Joy and haven't had any problems so far with sticking. It's quick and easy.

momoftwogirls - are you using pam or pam for baking?

I haven't used Pam in awhile... the last time I used Pam, I got crusty edges on my cakes... the instructor that I was taking a class with (non-Wilton class) said it was the pam .. I switched to crisco & flour and didn't have the problem anymore... I've since started making my on pan coat and love it .. I won't pay for the expense stuff when I can make the exact same thing myself for so much cheaper

Glad I could help. I don't know what it is about devil's food. The only thing I can think is how moist they are. My DF recipe is so thin I thought I left out a cup of flour the first time I baked it. Maybe there's just so much moisture in there that makes them stick. I even tried some 4" mini cakes in a silicone pan and I couldn't get them out.

And yes, wonderfully is a word

Ali

I always use butter and flour and never had a problem.

caketime - I am just using regular PAM. Didn't even know there was PAM for baking !

I'll have to check that out next time I go to the store.

That could be what is also making it stick..the pam for baking has flour in it to help stop the sticking otherwise the pam would be absorbed back into the cake.