Last night whipped up (literally) a batch of cake release with equal parts Crisco/flour/veg oil. Today applied it with a silicone pastry brush to all of my baking pans for the day. The two 6" cakes were a complete loss--soggy/gooey everywhere they were in contact with the pan even though rest of cake was done; top section of the contour one stayed in the pan. The two 10" cakes faired better. Released well, but were still way too moist on the exterior. Spent a fair amount of time gently rubbing/pressing on paper towels to soak up some of the oil/grease. The 6" came out of the oven just in time for me to stop short of baking the 12", so wiped out much of the cake release and lined the bottoms with parchment. One was fine; the other was too thin--not sure if that was my fault (measuring error) or if it just didn't raise. Mixed up more for the two 6" and this time just sprayed the pans like I always do since it always works like a charm. Well, maybe it's the butter in the DH butter yellow cake--I don't know--but one of those stuck in the bottom too! At least it wasn't the contour that I need for the top. Now utterly exhausted and still have much baking/making icing and fondant to do to get ready for a cake that is due right after we get back from a trip the end of this week. Oh yeah, need to get ready for the trip, too.
So far, my experience as a decorator is: love decorating; hate dealing with cake. Seems like 90% of the problems I've run into are cake related.
Meanwhile, is this cake release really wonderful? Do you just use a very light coating? Yes, I was careful not to let it cool too long in the pan. I always set my pans on edge and thump them on the counter while turning the pan to make sure everything is loose. Cakes seemed to happily slide in all directions, but still gripped the bottom when I flipped them. Must I revert to cutting parchment for everything?
I´m sorry to hear this happened to you!!
I always use that recipe for my cake release and I´ve never had a problem. The one thing I do different is that I apply with a paper towel, not a brush, so I´m guessing you used too much cake release on your pans. Next time try to use a paper towel to apply and stir before using it again, as it tends to break down when it sits for a while. HTH and good luck!
some one else here at cc complained about to much cake release in pan she also used silicone brush. I use regular brush but mostly paper towel or napkin and it works really well. I even forgot my cakes for about an hour and they still just slid right out of the pan. Sorry you had so much trouble but I love it, don't even use parchment paper on the bottom any more.
I always use release on the sides and just past the bottom, and line with parchment. I just won't take the chance of not lining, but that's me. I apply release with a folded paper towel. It only seems to take a very thin layer. I also never try to get my cakes out of the pans before they're completely cooled. I take them from the oven, let them sit a few minutes until I can handle the pan easily then invert them on a cooling rack to completely cool. Maybe you're trying to rush the proces by jiggling and thumping them out of the pans. Hot/warm cakes can be very fragile.
For me a cake is cooled when the pan is cool to the touch. I don't know about the cake release "setting up". If you use a thin coating what is there to "set up"? Next time use a paper towel and coat lightly. See how you do. I have my release in an old Wilton cake release bottle. Shake well before using as it can seperate.
I apply mine with the paint brush looking pastry brush. You don't need a ton of it, or even alot. You just want to put a light coating all over the pan.
If what you did before worked fine for you, then I would just stick to that. I love the cake release and have had nothing but luck with it, but different things work for different people.
As far as it 'setting up' any thing you use to grease your pans with can resolidify and cause your cakes to stick to the pan. I usually let my cakes sit in the pans for 10 to 15 mins then I will flip them out onto a cooling rack.
Y'all are scaring me away from cake release! I use the old-fashioned shortening and flour method. Works every time for every pan!
I haven't had any real problems with the cake release. I apply it with a pastry brush, but make sure to stir it before using. I usually wait 10 mins. before I take the cake out of the pan. A couple of times I have found that I need to make sure it is applied evenly in the pan, because I have had small areas stick. I also take a thin knife around the edge to make sure the sides are loose from the pan.
Have been applying a thin coat now with a paper towel and it's been beautiful as far as the sides of the cake go. Was baking 12" rounds and didn't trust it to realease the bottom entirely, so used parchment paper. Any of you use only the cake release on larger pans? How about the character pans?
Y'all are scaring me away from cake release! I use the old-fashioned shortening and flour method. Works every time for every pan!
Don't be scared to try it. Since I started using it years ago, I have not used anything else.
BUT if what you are doing now works great, then why change it? 
I always tell my students that if you are doing something that works great for you, then why change it? Just cause this works better for me it doesn't mean it is better than any other method and you should stop what you are doing that works great for you.
There are tons of ways of doing the same things, it's just a matter of finding what works best for you.
I usually just spray heavily with regular Pam spray, and it works great. Not totally perfect every time, but pretty darn close.
I've also noticed a few times I ran out of spray, when I used just Crisco alone to grease the pans, it works like a charm!
( I don't use any flour or parchment)
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