Questions About Greasing Cake Pans
Decorating By HammIamm Updated 11 May 2007 , 3:49pm by nrctermite
for those of you who use the shortening/flour/ oil mix. i have a question.. do you find that it leaves a flim on your cakes?? i've used it once, and it worked, but i found a defenateoutline on the cake, where it was greased.. does it alter the taste lightly??? i am having a heck of a time with my cakes stick using flour and spray and want to try this mentod again, but don't want to alter the taste any and have the cake pastey in those areas???
make sense i hope.
thanks
I have not used the homemade cake release, but I have used the wilton cake release and it gives a nasty flavor to the outside of the cake. so I switched to just the crisco spirnkled with flour, doesn't give a nasty taste, and works great if you do it right. Good luck!
I dont' flour my pans at all. Haven't in over 25 years. Cakes rise higher with no flour; no flour-film on the cakes. Better release. I use the CK Brand Pan Grease, and if I'm out of that I use just plain 'ole Crisco.
The spray on's (Pam) do something funky to the cakes .... I won't use that at all.
I have noticed a slight "swirled" mark on my darker cakes but it doesn't leave a flavor. It is so much easier than greasing the pan and then sprinkling flour. I have never bought the wilton version. Much cheaper to use equal amounts of the shortening, flour and oil. My daughter likes making it for me. I usually just keep a large tupperware container of it on the shelf.
In the past, I would use a paintbrush about 1-1/2" wide to grease my pans with shortening, then liberally dust with flour. Never had much trouble.
Now, I use one of two methods: EITHER spray really well with pan release (I get a vegetable spray from GFS ... lots in the can at a really reasonable price), then flour liberally, OR line the pan (bottom and sides) with parchment, then LIGHTLY spray the parchment once it's in the pan. Either method works well for me, and no funny aftertaste.
The solid shortening trick is easiest with a paintbrush (I find), especially for square cakes and shaped pans, where you want to make sure to get every surface coated so there is no sticking.
HTH,
Odessa
I started out with the Wilton release and then made my own. It's all I ever use and it's never left the cake soggy, altered the taste or left a bad taste to me cakes. I use such a thin layer of the stuff it doesn't do anything but make my cakes release like a charm. I suppose if you gobbed it on it might be different.
I always line the bottom of my pan with wax paper and spray the sides with cooking spray. I haven't used any of the releases you are all talking about, but this method works perfectly every time for me and never leaves a residue or taste. A lot of the time I use butter flavored cooking spray. I don't know if that makes a difference or not, but that's my suggestion.
I've gotten the film, but not an altered flavor.
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