Recently, I've been having a problem with a thin layer of cake sticking to the bottom of cake pans (different sizes). Most of these cakes were from DH or BC box mixes, but some were scratch recipes. I always follow box instructions which usually say to grease & lightly flour. I use Crisco shortening & Pillsbury or Gold Medal flour. I've also tried baking 9 x 13 x 2 in. pans at 325 degress.

Should I use parchment or wax paper in the bottom of the pan(s)?
Do I grease & flour pans anyway if using paper?
Do I grease and/or flour paper too?

Will any of this stop my cake bottom (which will be the decorated cake top) from sticking, peeling and being crumbly???

TIA

Oh, definitely use parchment or wax paper. (I use wax paper; it's cheaper and does fine!) I'm convinced that using the wax paper helps my edges not to dry out and get hard; so I never go without it. I just spray Pam or the equivelant then lay my wax paper down. I also line my sides.

I do the same as Nati Always use parchment paper and never ever have a problem. I did try wax paper once but personally I didn't like it. It left little ripples on the bottom of the cake.

Lazy_Susan

I have never used parchment in my pans and have no problem with sticking. I use a couple of products that have the shortening and starch together. I just brush a thin layer all over the inside of my pans, bake, cool (the appropriate time) and I never have any problems. These products a Wilton's Cake Release or a product I think from CK called Pan Grease. But once when I ran our and it was too late to get more, I made the stuff up based on the recipe given to me by ? but a cake decorator. it is :

1 cup Crisco
1 cup vegetable oil
1 cup flour

I cream the crisco, add the oil and cream more then add the flour. All this in an effort to prevent lumps. This stuff is great. I just put it in one of my empty containers of the others I bought and use it. I keep a pastry brush for this only. This is great for character pans as you get into the details well.

Yes I also am a fan of the parchment paper!!!

I use the same recipe as Darstus only I melt the Crisco then mix it with the oil and then wisk in the flour until throughly mixed, (I find it mixes easier this way) pour into a squirt bottle. Give it a shake before use then squirt it onto pan and spread with pastry brush. Can keep in cupboard for ages and is cheaper than store bought brands or parchment.

Have never had a cake stick at all since using this, it works wonderful !!!
Bottom is not crumby with this either, just firm and moist as it should be !!!

I love the Wilton Pan Release also. I won't go without it now. Forget greasing and flouring my cakes the old fashioned way. The wilton pan release gives the same effect yet easy.

I always use parchment!! BTW.... you can wash and re-use parchment, so in the end, it's CHEAPER than waxed paper! (and works so much nicer!)

I cut out a piece to fit every one of my pans... once they're dry, I store them in the bottom of the appropriate pan so they're always handy!

you can also use viva paper towels to line the pans

I haven't wanted to do parchment because it seems like it would take more time, and why bother if the old fashioned grease & flour works just great? I do want to try the pan grease recipes, though, just to save an extra step.

I guess once you find a 'groove' that works for you, that's all that matters. Try them all and see what you like.

Bakersofcakes, I think if you cool the cake in the pan for longer than 10 minutes, the grease will harden and make the cake stick to the pan. So let it cool for 8-10 min, then turn it out. See if that helps.

I use parchment on the bottoms and plain old crisco on the sides. IT always works.

But I never thought of using parch. on the sides. I'm going to have to try that!

use the same recipe as Darstus and Freddie. We call it cake paint at the bakery. We never have a cake stick and it is cheaper than buying a pan release product.

I got the tip from a post here on cc .. I tried it and it worked fine .. no lint

I spray my pans with Pam then I heavily flour them and make sure to get off as much of the access flour as possible. I don't have any cake stick in my pans except for the very thin "skin" you get on the cake from using the grease and starch, but I just brush it off with a pastery brush. Even the 16" pan cakes do not stick.