My Cake Sticks To The Pan. What Can I Do?
Decorating By MGonzalez Updated 3 Aug 2006 , 3:04am by DianaMarieMTV
I think I read somewhere that if you use parchment paper for the bottom of the pan, it wont stick but it may leave you more crumbs?? Last time I used the Pam cooking spray for baking and it stuck to the pan. Which method is best? Do you have any other suggestions?
Thanks!
I used to have this problem a lot.
I have used crisco to coat the pan then sprinkled with flour. I have come to really like Wilton's cake release although I may try making my own if I start to do more cakes.
I also have started cooling my cake in the pan for 10-15 minutes (longer for larger cakes). Then I turn it over onto the cooling rack. If I do not feel it let go I just leave it in the pan upside down for another 15 minutes or so. It will usually come out of the pan after that.
C
I use parchment paper all larger cakes and Wilton cake release on all smaller and charachter pans.
I think I read somewhere that if you use parchment paper for the bottom of the pan, it wont stick but it may leave you more crumbs?? Last time I used the Pam cooking spray for baking and it stuck to the pan. Which method is best? Do you have any other suggestions?
Thanks!
I use "Baker's Joy" and "Wilton's Pan Release". I am going to be making the pan grease myself instead of buying it from Wilton. It is cheaper...
Like MrsMissey, I use the homemade cake release recipe that people talk about on this site. There's a few variations, but it's basically equal parts flour, shortening, and veg. oil. Mix in a food processer until smooth. Store at room temp. in an airtight container. Use a pastry brush to put in pans just like Wilton cake release.
Never had a problem with it yet, knock on wood! 
I too make my own pancoat thanks to learning that little trick from here 
I use a pastry brush and brush the pans giving them a very thorough coat.. they come right out of the pans everytime
I make my own "cake release." I put equal parts flour, crisco, and oil. I stir it up with a wisk and store it in a rubbermaid container. I happen to use 1 cup of each of the 3 ingredients, but if you don't need that much, you could use less. It is the best thing ever!
I make my own "cake release." I put equal parts flour, crisco, and oil. I stir it up with a wisk and store it in a rubbermaid container. I happen to use 1 cup of each of the 3 ingredients, but if you don't need that much, you could use less. It is the best thing ever!
ok....having never used a cake release of any kind...do you just brush it on and go.....no flouring the pan after???? i usually grease then flour my pans. the cake release stuff is very expensive here in jamaica.
Since I have use the Release from Wilton, I have not had a problem. It goes a long way. I think I paid $2.49 for a bottle and still have at least 3/4 of it left. Most people say it is to expensive, but you use very little and you don't have the time repairing your cake or the expense of making another one. I like it better that using parchment paper.
I use homemade cake release, wax paper or parchment paper depending on the situation.
Using cake release is like using shortening and flour on your pan, just in a liquid form and way easier to use.
I coat the sides and bottom of my pan with the cake release, I then place my pre-cut piece of wax paper or parchment paper on the bottom (I prefer parchment, doesn't get "soggy" from the cake cooling in the pan), I then coat the paper with cake release.
After baking my cake, I leave it in the pan to sit for 10 minutes before flipping it out onto the cooling rack. Haven't had a problem with cakes sticking to the bottom since.
Of course I still have on the occassion broken the cake while flipping it out. Usually happens when I have to use 2 smaller cooling racks on one pan. Not always coordinated enough to hold together 2 racks and one hot cake pan all at the same time.
Shoot, I use a professional bakers release. I paid $10.00 for the can and you know what? It isn't any better than any other product on the market.
how many cake pans can you grease with one can? it still sounds cheaper to make the home made stuff. I love this site for the info too. i have also learned a lot. thanks guys.
I may have to try the home made release, but the Baker's Joy works great for me. Prior to using it, I would occasionaly hava cake stick. If you will rub a warm, wet cloth on top of the pan (top meaning bottom when it is upside down) the cake will release from the pan.
I use the Pam for baking with flour in it. I haven't had any problems with sticking since I started using it.
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