Major Problems With Self Made Cake Release
Decorating By soccermom17 Updated 2 Mar 2007 , 7:22pm by TexasSugar
I am SOOO mad right now! I have been having really bad luck with the homemade cake release. I made it 1 cup each oil, crisco and sifted flour. I just made a 2 layer choc. cake and the edges ripped off and stuck to the pan!!!! So I get to make it all over again! i already have the whip cream and chocolate frosting made, but now I have to remake the cake. I did let the cake cool before i turned it over onto a cooling rack, and I put parchment paper on the bottom and greased that too. Is it because my circle of parchment isn't perfect? My husband had the B***S to say, "Yeah, that didn't turn out so good, did it. The cake release you made is really eating into your profits!" He knew I was mad. Anyway, any advice is welcome. i also thought I greased the corner (circle) very well.
HELP!! I've been couped up with me kids too long. Too bad of winter weather this week and sick last week. 
CHOCOLATE< TAKE ME AWAY!!!!
gee, I have never had problems with my home made cake release...... and I don't even sift the flour, just put it all in a bowl, whip it with the hand mixer and store in a plastic container. Oh, I have one of those husbands..... they seem to love to make comments when things don't go right....like they could do any better!
deb
I use 1 Cup Crisco, 1/2 cup flour and 1/2 cup oil. I have never had any problems with it and have been using this recipe for a long time. I have never used parchment or anything, just the cake release. There is nothing more frustrating than stuck cake. I feel your pain! Hope this helps.
be sure to run a thin knife or spatula around the edges before you flip it over. When I use parchment (and I always do) I don't even use grease in the pan. stick the parchment in the pan, with or without a nail. When the cake comes out of the oven, I loosen the sides. Done.
When it is cool enough to handle, I bang the top edge of the pan, the cake bounces loose, and I flip it onto a rack.
If you let your cake cool completely while in the pan the cake release will actually turn into like a glue/cement as it cools. When using the homemade cake release from personel experience and from hearing others talk on the boards you need to make sure you remove your cake after 10-15 mins.
sorry this happened to you, I love the homemade release, hopefully you have better luck next time.
Here is the one I was given and it does work beautifully. But dont go overboard on it, I have learned. Just a light coating is enough.
1 1/4 cup crisco
1/4 cup vegetable oil
1/4 cup flour
The problem is the cooling. DON't let it cool, or else it will stick. When it comes out of the oven, run a knife around the edges and flip over onto a cakeboard or sheet pan that is covered with parchment so it doesn't stick. Then you can flip it back onto whatever cake plate/board you are using.
This recipe is great, as it keeps the edges relatively soft. Anythign else I have ever used gave me crispy edges.
I never had any problems with cake sticking at all. I've always used the age-old grease-the-pan-dust-with-flour method. Decided I'd try the homemade pan coating, too. Maybe save a couple of minutes??? It was a disaster! I threw the remaining stuff out. It's back to the tried and true for me. So, you're not the only one who had a negative experience.
the only time that I had a cake stick to the pan was when I used butter in the cake batter instead of oil. I happen to have used the cake release but I think that was just a coincidence because it hasn't happened since and I still using the cake release. Who knows why it happens sometimes. It's really weird....
The problem is the cooling. DON't let it cool, or else it will stick.
I agree, no matter what you use to coat your pan, if you let the cake cool completely in the pan or usually more than 10-15 mins the coating will solidify agian and will cause the cake to stick.
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