Crisco And Flour Spray
Decorating By SCPATTICAKESCREACTIONS Updated 12 Aug 2006 , 4:17pm by kjgjam22
Okay ladies I need help...I baked a Carrot Cake this week and used that instead of my usual shortening and flour...the cake was very salty tasting. I would have just blamed it on my measuring but it was worst at the edges and everywhere that touched the pan. Has anybody else noticed this?? Thanks 
I have had that happen to me also...I don't like the stuff...Wonder if it is just us? Anybody else??
Thanks for your reply...I guess we are the only ones!! I use to use Baker's Joy and never had noticed that but maybe we got a bad batch!!
I like the Crisco with flour best and I have never noticed it tasting salty. I usually use the Wilton Cake Release for customer cakes, or sometimes break down and use real crisco, then flour it. The old method really does work best and seems to be less crumbs, but I hate doing that and like the ease of the sprays. I'll be making a cake this weekend and I'll have to pay attention and notice if my Crisco with flour gives it a salty taste. That's not a good thing.
I always use the crisco/flour spray and have never had that kind of effect on my cakes, then again I only make chocolate, yellow, or strawberry cakes. I don't like carrot, red velvet cakes or any other flavor cakes, guess I'm a bit dull in that department lol.
I always use equal parts of Crisco, flour, and oil and never have any problems with my cakes in that aspect.
have utried making your own from this stie....i love it....but to answer your question i have never had any problem with mines
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