I read a few different ways of preparing pans before baking and tonight i tried using crisco on the pan, parchment circle on the bottom, and more crisco over the parchment... I am so excited! so the sides aren't perfect, but its a 2 layer cake so that will need some trimming anyway. But the bottom is SO perfect, even, and SMOOTH! i'm putting the top layer on the cake bottom-side up when i put together and i can't wait to frost it. this will be my first cake that came out of the pan so nicely! (i was always strictly parchment)
just wanted to share my little personal victory and say thanks!
I make up a huge batch of my own pan grease and keep it in a plastic container (it's only shortening, flour, and oil, so nothing goes bad). I use that all the time and never have a problem of my cakes sticking.
However, for larger cakes, I do put pan grease, then parchment, then more pan grease, for added security. Do this for delicate and very moist cakes as well such as carrot and italian cream.
glad your cakes came out okay!!
I've heard of this recently and guess I just don't understand why you'd need grease under and on top of parchment OR waxed paper. I use home made cake release (crisco, flour and oil) on the sides and down about an inch onto the bottom then parchment on the bottom and mine always bake beautifully and come out like a charm. I never have crispy or soggy sides and all I ever have to do is level off a little dome sometimes. I always put the bottoms up because there aren't any crumbs to contend with that way.
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