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???

Did you use Pam or any other kind of oil on the pan? I never flour my cake pans and I don't have any problem with them sticking.

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 DID remember to put the Crisco in...just not the flour.
I'm going to be on my knees praying, until the timer goes off. This cake is for our pastor's housewarming reception on Sunday. I do NOT want to have to re-bake this cake.

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??

If it looks like its going to stick, try slipping an offset spatula underneath and loosening it that way

crossing my fingers for you!

i adore my pam with flour in it. saves me the mess of greasing and flouring BUT i will do so when i'm out of pam lol. its gosh darn pricey up here i tell ya

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

So glad to hear your cake was a success. I only use shortening on my cake pans but I line them with wax paper. They never stick and it keeps the bread moist. My sister lines her pans with paper towels, bread too dry for my taste.

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.

Oh Yay I am so glad it came out fine for you!!

I am glad everyhting turned out o.k. I always use wax paper to line my pans. I've been doing it for years. I have never had a cake stick on me yet.

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 always use just crisco because I have had trouble with flour and crisco. Glad it was fine.

Equal amounts of flour, crisco and oil. Mix well, can store in fridge or on counter.

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.

Phew!! Another happy ending! YAY!

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.

For cake release see 3 posts up - v e r y simple.

Thank you. I am going to try it tomorrow for a birthday cake I'm making.

You won't want to use anything else. The only time I had trouble with it was once when I missed a spot

Here's the cake that scared me when I thougt it was going to be stuck in the pan.

It's gorgeous!