Oh No!!!!!!!! How Bad Am I Toast On This One???
Decorating By jamhays Updated 25 Jul 2007 , 6:18pm by moxey2000
I just put a 12x18 sheet in the oven (cake batter x3). After 5 min, I turn around & see the flour sitting on the counter that I was SUPPOSE to flour the pan with!!! 
I usually use Cake Release (Wilton), but I ran out, so I was using Crisco w/flour.
So, my whole sheet is going to stick isn't it???
I don't really know for sure how it will turn out. I have actually done the same thing when I was out of cake release and my cake turned out fine. So maybe you will get lucky.
I will cross my fingers for you. 
Tonya
I have never used plain Crisco (I usually use Cake Release, too) so I can't answer your question, but I wanted to send some loose cake vibes to you.
I hope it pops right out of the pan when it's done! Good luck!
Last weekend I forgot to put parchment in the pan for a devil's food cake that always sticks and PANICKED!
Anyway, what I do a lot of the time just to make sure the cake has released from the pan is put the cooling rack over the pan, then tip it on its side and tap a little until it slides down toward the counter. Then I turn and tap, turn and tap until it is obviously moving around freely in the pan. I figure I might lose a little diameter that way, but I have a feeling it has saved me from more than one rebake. 
I've done that a couple times myself (well, forgotten the parchment), but was able to stick it in the freezer for about 2 hours, and it just flipped right out of the pan. However, yours may be too big for the freezer??
I LOVE Pam with flour but that other makes me choke to near death when I use it. Baker's Joy, that's it....no joy here. I'll keep my fingers and toes crossed for you. I know how ya feel.
I know this is after the fact but I use a mixture of equal part oil flour and crisco. I mix it up in a tupperware container and spread it in my pans w/ a pastry brush. It's cheap and mess free!
I will say a prayer for you as well!!!! Try turning and tapping as soon as you take it out of the oven. this will loosen it before it has time to settle. If it is sticking on the sides just run a spatula or knife around the edges.
Whew! It came out fine. Thanks for all the good vibes & prayers. I hope that doesn't happen again. I've been thinking about mixing my own batch of oil, flour, crisco. I may do that instead of buying another bottle of cake release...that stuff is kinda pricey.
I use just pam by itself and I normally have no problems, occasionally I toss in a little flour just for luck. I try and avoid the Wilton products due to price they work well but there is usually a home brew option that does the job and doesn't send me back to the ATM as regularly. I am glad it turned out well for you
I also use the flour, oil and crisco mixture for my pans--a trick I learned here on CC. I just keep a container of it handy, and it works like a charm! Somebody said it is probably what Wilton uses for the cake release, but it is a lot cheaper. I don't use anything else anymore.
I jumped on this little train thread too late but I'm very glad to hear that everything worked out for you
Lazy_Susan
I'm also glad everything turned out fine for you. I've been using the homemade cake release (with equal parts of shortening, veg. oil, & flour) and I really do like it. I've never had any problems with it.
Horray! I'm glad it worked out for you! How do I make the flour oil and crisco release? I've been using Pam w/Flour but it's sooooooooo expensive.
Thank you. I am going to try it tomorrow for a birthday cake I'm making.
You won't want to use anything else.
I agree! I use to use strictly Wilton, now I love the homemade stuff. Thank CC....again!!! 
I wanted to add, that I do also for large cakes use waxed paper on top of my cake release. I find it helps them come out and stay together once they're out...well at least till I take the paper off....
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