Cake Release

Decorating By Amy83 Updated 1 May 2007 , 9:55pm by Amy83

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Yayaism Posted 9 Apr 2007 , 10:13pm
post #31 of 51

Has anyone tried this with the butter flavored Crisco? I'm curious to know if it would work as effectively.

BTW...I've been lurking and learning for a couple of weeks now. WOW there is a wealth of information on these forums!! Kudos to all of the CCers that share their tricks of the trade. thumbs_up.gif

Yaya

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Amy83 Posted 10 Apr 2007 , 1:58am
post #32 of 51

welcome Yayaism!! sorry I dont know the answer to your question

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marthajo1 Posted 10 Apr 2007 , 2:08am
post #33 of 51

I have only read a few times "DON'T USE IT!!" (this is about the crisco butter stuff)

Welcome

edited to clarify

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marthajo1 Posted 10 Apr 2007 , 2:13am
post #34 of 51

I loved the cake realease too until I couldn't use it on a cake and had to wrap my pan and bottom it in parchment. I have always had like a thick crust on my cakes ( all sides ) but not with the parchment cakes! I am done with release I think!

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Confectionary2 Posted 10 Apr 2007 , 3:24am
post #35 of 51

At the risk of just not understanding......what do you mean "parchment cakes"?

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marthajo1 Posted 10 Apr 2007 , 3:39am
post #36 of 51

I'm sorry I was juggling a baby on a hip and trying to type last time! I couldn't use cake release once due to dietary restrictions so I used parchment paper in the bottom of the pan and also wrapped it around the sides inside. The cakes baked in the parchment lined pans (parchment cakes icon_lol.gif ) did not have the crusty golden (overbaked) sides that my cakes usually have!

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Yayaism Posted 10 Apr 2007 , 3:05pm
post #37 of 51

Thanks for the welcome and the replies! On the advise of those that known wwwaaayyyyy more than I do, I'll get rid of the butter stuff I bought.

I'm an absolute beginner on cake docorating, but I'm loving it! I inherited a set of tips and bags from my best friend, and now I'm HOOKED!!

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MelZ Posted 10 Apr 2007 , 3:13pm
post #38 of 51
Quote:
Originally Posted by Yayaism

Has anyone tried this with the butter flavored Crisco? I'm curious to know if it would work as effectively.

BTW...I've been lurking and learning for a couple of weeks now. WOW there is a wealth of information on these forums!! Kudos to all of the CCers that share their tricks of the trade. thumbs_up.gif

Yaya




I use the butter flavored Crisco with my cake release and have not had any problems. I decided to try it because I didn't like the white color...I know its weird, but it is what it is. lol icon_rolleyes.gif

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Yayaism Posted 10 Apr 2007 , 3:19pm
post #39 of 51

Hmmmm, I may give it a try after all lol. I have a whole package of it to use up! I'll be making lots of little practice cakes, so I there's nothing to lose by trying it out. icon_smile.gif

Yaya


* edited for typos!

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marthajo1 Posted 10 Apr 2007 , 7:20pm
post #40 of 51

uh oh I am so sorry I thought you meant baking a cake with the butter crisco! I am sorry! That is what I get for reading the last page first! icon_redface.gif Open mouth insert cake! icon_lol.gif

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LittleLinda Posted 11 Apr 2007 , 2:08pm
post #41 of 51

I don't imagine it makes a difference in cake release whether you use butter flavor or regular Crisco. The actual Wilton Cake release is yellowish in color. Note: that recipe I gave ... when finished it filled to the brim a 22 oz Tupperware container!

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handymama Posted 13 Apr 2007 , 10:52pm
post #42 of 51

Does this cake release create the same thin "crust" on the sides of the cake that greasing and flouring the pan does? So far I've been spraying my pans with a generic Pam, and lining the bottom of anything over 10" with parchment. Everything's been beautiful, but if the cake release is eay to use and offers the same crumb-free surface I'd like to try it.

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MelZ Posted 14 Apr 2007 , 1:23am
post #43 of 51

handymama,

I think you will find it turns out about the same.

You might want to try it on a practice cake just so you can make sure it turns out to your expectations.

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nrctermite Posted 27 Apr 2007 , 3:05pm
post #44 of 51

Has anyone ever just mixed this by hand? (I can do it by mixer, but don't want to keep washing my darn bowls) icon_twisted.gif

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Amy83 Posted 27 Apr 2007 , 7:00pm
post #45 of 51

nrctermite when I made mine, I did one table spoon of each so I just did it by hand. Im not sure if that answers your question since it was such a small amount.

but it was enough for the cakes I was making. I love that stuff. =)

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nrctermite Posted 30 Apr 2007 , 11:25pm
post #46 of 51

Thanks, I did end up doing it by hand and my gosh that stuff ROCKS. Thank you. (sorry it took so long to get back, I usually don't get online during the weekend) icon_biggrin.gif

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MsRhonda Posted 1 May 2007 , 11:00am
post #47 of 51

The cake release is great, but now I use the Crisco spray with flour just because it is easier to spray than to rub! (Lazy, I know!)

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staceyd1984 Posted 1 May 2007 , 11:19am
post #48 of 51

this seems really useful im sick of having to stick bits of cake back on!

only problem is im in the uk, does anyone have a converter of what i would need to buy?

dont know what half the american to uk conversions are!

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handymama Posted 1 May 2007 , 11:46am
post #49 of 51

Just use equal amounts of fat (shortening)/veg. oil/flour

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gismo12002 Posted 1 May 2007 , 12:33pm
post #50 of 51

Homemade pan release works wonders!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Amy83 Posted 1 May 2007 , 9:55pm
post #51 of 51
Quote:
Originally Posted by MsRhonda

The cake release is great, but now I use the Crisco spray with flour just because it is easier to spray than to rub! (Lazy, I know!)




I did that before but I would always have problems with the cakes sticking, you dont have problems with it? ever since I tried cake release, or the home made kind, I have NEVER had a problem since. but Im glad the spray and flour work for you

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