I have taken 2 courses and have been practicing cakes for a couple of months now. I have yet to make a cake that does not have crumbling sides. They stick to the side of the pan - I have used betty crocker and Pilsbury mixes and a scratch strawberry recipe from this site. I spray the sides with pam. Would the cake release do any better? How do you use the parchment technique to line the pans - do you spray them under the paper or on top? Also, I have read Duncan Hines mix is better - do you think it would stick less? I will try that brand this weekend and apply any suggestions you have. Thanks in advance.
hi there, ok i'm in england so there may be some differences in what we do but lets see if i can help.
I always line my cake tins with baking paper - i think you call it contact paper. Grease the tin first, then stick the paper to the sides and the bottom of the tin, and then grease the top of the paper. I use this technique all the time and never have problems releasing cakes. Also, give the cakes some time to cool before removing from the tin.
hope this helps
don't just use Pam. If you want to use a spay, use one with oil and flour (I like the Crisco one). I spray the pan, line with parchment paper (contact paper is different - don't use that for cooking), then spray the bottom (where the paper is) again. Never fails.
If you aren't going to use spray, you should grease and flour the pans, ilne with parchment, then grease the bottom again.
I use Wilton cake release and have never, ever had a problem getting a cake out of a pan.
I bought one of those little foam brushes from Michael's for like 20 cents and I only use that to apply the cake release. I squirt a tiny bit into the pan, brush it around with the foam brush and I'm ready to go. No extra steps or parchment or anything like that.
The foam brush is easy to wash and air dry and it's ready for next time.
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