Everytime I bake, the cake, the center bottom part sticks to the pan, even though I use a cooking spray and let it cool for like 10 minutes, it still sticks. Any solutions to this???

are you just using cooking spray and no flour??

Make up some pan grease with flour, shortening, and oil.

Also, for larger cakes, I cut out a piece of parchment for added security (coating both the pan and top of parchment with pan grease)

Parchment paper.

Hallo there, I am always using oil and on it i put cut ring or square (whatever pan I have) of wax paper. I use stripes on sides too. Yes it take 5 minutes of your life, but the cake is never ever stuck

I have never had a problem with cakes sticking to a pan when I use a pastry brush to brush on crisco, and then flour. You can always try to cut parchment paper to fit the inside of the pan, and then brush a thin layer of crisco onto the bottom of the pan and lay the cut out piece of parchment paper on top of the crisco. This method is SURE to work!

I use with Wilton's cake release (I know, on the pricey side but sometimes, convenience is worth an extra few $$) or pan grease (has flour in it) that I buy at my local supply store - no parchment. Works great for me.

Waxed paper, that's the key!

I always use the cake release by Wilton. Works like a charm!

They make a new spray with flour in it... Pam makes one and the other one is Bakers Joy... I love em both. Never had a problem with cakes sticking... (knocking on wood)

Homemade pan grease works very well, also.

Mix equal parts: oil, flour and Crisco

HTH

Funny you ask this! I just read a blog spot by choc-a-holic regarding using parchment paper and lining your cake pans. I'm posting it here because this is very helpful information.

Sunday, April 23, 2006
Parchment Paper.. the baker's security blanket!
As per Wikipedia...


Cooking parchment (also parchment paper, kitchen parchment, greaseproof paper and cooking paper) refers to a form of silicone-impregnated paper used as a substitute for parchment in cooking. The silicone renders it grease- and moisture-resistant as well as relatively heat-resistant. A common use is to eliminate the need to grease cookie sheets and the like allowing very rapid turn-around of batches of cookies in a commercial bakery. It can also be folded to make moisture-proof packages in which food items are cooked or steamed.

A few things I've learned about cooking parchment

1. Use it. Use it every time. It's SOOO not worth taking the chance that you needed it and didn't use it. Just use it!

2. It's washable and re-useable... many, many times. I just wash mine in the sink with the other dishes and rinse well. Make sure you dry it flat 'cause curled edges are no fun.

3. Store them IN YOUR PANS!!! You'll never have to search for it, it's always stored flat and safe, and nobody needs ANOTHER storage thingie in their kitchen.

4. Buy a roll, take some time while watching TV one evening and just cut one out for EVERY pan you own. Repeat every couple of years, or when you buy a new pan! The shape should be SLIGHTLY smaller than the base of your pan (you don't want it up the sides at all... go back & trim if necessary.)

5. Do not replace it with waxed paper. Especially when using Sugarveil (but that's another coversation!) Waxed paper looks cheaper, but you can't re-use it. Waxed paper is just that... waxed. Do you REALLY want to add WAX to your cake ingredients?

6. Did I mention you should REALLY use it?!? LOL For most cakes, just the bottom is fine (I never bother with using it on the sides of a cake)

7. TO USE PARCHMENT:
...a) grease your pan however you like.
...b) insert parchment into base.
...c) Grease the parchment.
...d) Flour the whole thing (unless you're using a grease with flour in it)
...e) Fill as usual.
...f) Sing the praises of Choc while releasing your cake from the pan without trouble.
...g) repeat.

8. If you're baking another batch of cake right away, wipe off any crumbs and re-use it. You don't have to wash it if it's going right back into the oven (you don't want the water there anyhow) HOWEVER... please don't store it away un-washed... ICK!!! LOL

You can also use it to roll out pastry, bake cookies on... it's a wonderful thing!

Her blog is very information. Here's a link to it in case you want to read her other blogs http://thebusinessofcake.blogspot.com/

I use CK Brand "Pan Grease"; if I'm out of that, then Wilton Cake Release; if I'm out of that I use just plain Crisco. Baking strips and 325 degrees.

I haven't floured cake pans in over 25 years.

I don't let the cake cool in the pan any length of time. My cakes go from the oven to being trimmed to being flipped on the cooling rack within a 3-5 minute time span. No special reason except I just don't have time to sit around and watch cakes cool in a pan. (and in my past experience,letting them cool in the pan makes them a little on the soggy side .... the steam from the bottom of the hot cake has no where to go except right back into the cake. This used to cause my cakes to stick. Then I figured it out and stopped doing it.)

My cakes now never stick.

thank you for all your helpful replies. But why do you have to put flour on top of a cooking spray, doesn't that defeat the purpose? And I will difinitely use parchment paper from now on.

Waxed paper. Always. But I might switch to parchment. Washable and reusable???? I'm sold!!

I use a pan release. But I have found with some cakes that are more moist, i.e. Spice cake, that if I try and take them from the pan too soon, it will stick. And if I take it too late, they will stick also. Make sure you are baking the cakes long enough. Because if they aren't fully baked, they will stick to the bottom. I've learned this the hard way. My poor little cakes...