Pan Prep Methods? What's The Best?
Decorating By czyadgrl Updated 8 Aug 2006 , 3:56pm by kscakejunkie
How do you prepare your cake pans? In just the past week I've used a couple methods and am not sure I've come to the best one yet.
Do you use...
Grease of some sort/line bottom with parchment/ grease again?
Grease of some sort/flour
Regular cooking spray
Spray for baking/with flour
Same every time or do you follow the instructions in the recipe?
One cake I did just popped out of the pan when I used just cooking spray. Came flying out like I've never seen!
Tried again with a different cake, and it got stuck to the bottom of the pan...
Your favorites?
Thanks!
For round pans, I always line the bottom of the pan with wax paper.
For square and rectangular pans, I always line the bottom and sides with wax paper.
I've never had any problem with the cakes sticking to the pans - they always come out very easily.
Hope this helps!
I always put parchment in the bottom, then spray the sides- I don't bother spraying before I put the paper down, seems like overkill and, I haven't lost a cake yet after baking thousands of layers! The only time i do it different is when I bake sponge cakes, then I just use the parchment- no spray.
Amber
Parchment on the bottom, and crisco on the sides. Works great every time.
Angie
It depends on the type of cake. For just a regular cake I use the homemade flour/oil/crisco and never have a problem.
If it is a cake that has a lot of fruit/nuts I will put either wax paper or parchment on the bottom (but still use the homemade stuff for the bottom and sides first)
I used to use the spray stuff, but realized that is what was making the sides of the cakes real hard and crusty (and it leaves a sticky residue eventually on the pans also)
Find whatever works the best for you and do that!
I brush the sides and bottom with crisco and a pastry brush and then flour.I tried making my own grease with crisco and flour mixed but the cakes always stuck so I threw it out!
I've tried a bunch of different methods too. I have never had a problem with sticking, but wanted a quick and easy way. The parchment paper method worked fine, but I felt like once I peeled it back the top of my cake wasn't AS smooth. The crisco and flour method worked fine, but I wanted something easier and faster. The "Pam" cooking spray with flour is what I use all the time now. Fast and easy, and works perfect every time! Cakes come FLYING out. LOL!
When my mom used to bake and when I was her "assistant", we'd always use some shortening and flour then some wax paper. The cakes always came out great. Now, I just use the baking spray (prefer pam's baking spray over "baker's joy") because, well, I'm lazy 
when it comes to that.
I use Baker's Joy. It is an oil/flour spray. I used to use the Wilton Cake Release, but since I found Baker's Joy, that's all I ever use. I have not had a cake stick to the pan yet. If you've not seen it in the stores, it is on the baking aisle with the other oil sprays. I buy it at Wal Mart.
I use Bake Easy from Wilton and have had no problems whatsoever.
So many different techniques!!!
If I'm using a sheet pan I will grease then flour! If I am using a pan smaller than 10 inches then I use Baker's Joy! I prefer prefer Baker's Joy over the other brands of the same product because it doesn't have an "aerosol" smell to it. I also put wax paper in the bottom of my pan on top of the non-stick application!!!
Amy
I grease and flour. Never have sticking problems. For you guys that use wax paper-doesn't it stick to the cake? I used wax paper one time to collar my pans instead of parchment and it was a nightmare.
What a nightmare trying to collar the pan! I tried that once, ONCE!!!!! Completely unnecessary IMO!!! After I flip my cake I peel off the wax paper and VIOLA!!! No problems!!!!
Amy
I grease and flour. I've had terrible trouble with the oil and flour combo. Now I only use crisco or solid shortning and flour.
On my sheet cakes I use parchment paper. On round layers I use the Wilton pan release or the home-made recipe of pan release which is equal amounts of flour, oil and shortening. Oh.. I use parchment on the bottom of a round pan 12" or larger too, and just grease the sides.
I broke down a few weeks ago and bought the Pam vegetable oil and flour spray...bought a small one as was not convinced this would equal the crisco and flour method, but I LOVE IT!!!!!! Will never go back, and have used it on many different types of cakes in all different size pans.
Now if I could get the base icing on the cake quickly and cleanly, I would be all set!!! Someone please invent a spray on buttercream!!!!
I swear by wilton cake release. Even when I'm doing 3D shaped cakes, they' just pop right out. Now for large rounds and sheet cakes, I do put waxed paper in the middle part of the pan.
What a nightmare trying to collar the pan! I tried that once, ONCE!!!!! Completely unnecessary IMO!!!
For me, collaring the pans (round only) has been great except that one time. I get better height to my cakes when I do that but every recipe is different so that can make a difference.
How do you make the homemade version?? I have never heard of that? Also someone once told me (I think my Wilton instructor) that using waxed paper makes your cake have more crumbs...never tried it, is it true?
I've never had any trouble with the wax paper sticking to the cake ... it comes right off for me. I've also never noticed any issues with more crumbs. If anything, I think the cakes may have less crumbs than with sprays. JMHO.
I LOVE LOVE LOVE Baker's Joy. NEVER any problems. I love the whole parchment paper thing, but it is an added cost. I'll use it if I'm out of Baker's Joy. OR I'll use it when I'm making a ton of cakes, and want them to cool in the pan.
Baker's Joy...LOVE IT.
How do you make the homemade version?? I have never heard of that? Also someone once told me (I think my Wilton instructor) that using waxed paper makes your cake have more crumbs...never tried it, is it true?
This is the recipe that my instructor gave me works like a charm
1 1/4 cup shortening
1/4 cup oil
1/4 cup flour
Melt the shortening in the microwave till just melted and add the flour and oil. I put mine in a squeeze bottle so I can shake it then just squeeze it into the pans.
Cake Release or Cake Grease (a non-wilton brand of Cake Release) or just shortening only....never never never flour. Cakes rise higher when you don't flour and you don't have that flour-film. I discovered this accidently when I poured the batter in the pan and screeched "oh my god I forgot the flour!" well, being young and adventurous (sounds better than stupid, huh? 
) I baked it anyway and had the mos even, the most beautiful cake I'd ever made! I never looked back. Flour never touches my cake pans. Give it a try....when you're making a 2-layer 6 or 8 inch cake, grease one pan and grease-n-flour the other. I think you'll be surprised.
Spray the pan and coat it with plain, white bread crumbs - fool proof!!
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