Do You Prefer Cake Release Or Parchment Paper?
Decorating By margaretb Updated 23 Sep 2008 , 11:03pm by margaretb
I have used cake release, butter and flour, parchment, and wax paper. Hmmmm because I do not like scrubbing pans either, I prefer the wax paper and parchment!! And it takes the extra crumbs off the cake, makes it easier to crumb coat!!!
Jessica 
Ok, newbie here.... Do you hand cut circles and sides for the pan for the parchment or just smoosh it in there to fit? I just spray the bakers dream and think it works nice. Will I get better results another way?
I use parchment paper for the bottoms. I hardly ever have problems with the sides of the cake and if I do I take out my trust spatcula
I swear by parchment paper/pan liners. I cover bottom & sides with it. I don't spray unless I really need to get the sides w/parchment to stick. My husband cuts out all the paper for me. I usually have him cut extra to keep handy for the next cakes.
I have been using parchment paper.. it is a pain to cut the stuff, but I really think the cakes bake higher and nicer with it. When you cover your pans without cutting how do you do it? I would worry that the krinkled paper would make for a bumpy cake, but I'd love an easier way to do it.
I use Bakers Joy. It works fine and I don't have to go to the hobby store to get it.
OK. I have silently read all the threads that had to do with non-stick products and have always been tempted to share my secret and then I decide I am to lazy to type. But I have some time now so I will share my secret non-stick rrecipe that I have been using for 10 years and is perfect for busy people, people who like convenience, hardworking people, any people! Cleanup is a snap with this mixture! Seriously! I use it for cakes, pies, even fishsticks Anything you put in the oven that you don't want to stick!
Get a bottle of LIQUID VEGETABLE LECITHIN (usually at a health food store or health isle at a regular store). It has the texture of honey.
Add 3 p arts veg oil to 1 part lecithin and mix together until completely blended. Use a brush to brush onto pans or whatever surface you want to make non-stick. That's it. You can make a big batch and keep it in a bottle at room temperature. It doesn't go bad! Sometimes, I reinforce it by just tearing a piece of waxed paper and putting it in the center of the pan. I don't have to cut anything to size or anything. Just a little square. But I am sure I don't even need that reinforcement. It just comes in handy if I have to put my hands under the cake while I prepare it.
But trust me, this will save you a lot of time, effort, energy, not to mention money! If you have any specific questions, feel free to PM me.
I've tried everything to the test, and I have to say that's there's nothing better than the cake release from Wilton. Cakes just pop out no matter how long you leave in oven. I love that stuff, oh and hardly any crumbs.
I usually just use a release, but lately things have been sticking and I HATE doing the work to make a scratch cake only to have it fail! Then I grab whatever box mix I have cause I don't want to deal with the measuring, sifting and what to add when and when to mix what. So I may soon be a paper lining convert.
SharonK1973 -- how honoured I am that you chose to share your secret on my thread. How special I feel!
Thanks for all the opinions. As I said, I use cake release (used to use butter and flour, but when my laziness won out over my cheapness, I switched to cake release), but I have been wondering if there was a better method. Plus I have a gigantic roll of parchment paper I got at Costco.
Sharon, thanks for sharing your "secret"! I have used some commercial spray products with Soy lecithin in them, but the company stopped making the one I loved.
I now use the new (regular, not butter flavor) Crisco, no stick spray in the blue can. It has soy lecithin and canola oil in it. You will find it in the bakery isle by Pam spray and that kind of stuff.
I spray the sides and I use parchment paper cut in circles, square, etc. for the bottom of the pan and it works well.
I have been using parchment paper.. it is a pain to cut the stuff, but I really think the cakes bake higher and nicer with it. When you cover your pans without cutting how do you do it? I would worry that the krinkled paper would make for a bumpy cake, but I'd love an easier way to do it.
I just pull out a few pieces of wax paper, enough to line the pan, and stuff the paper in the pan, fold it over the sides and cut off any excess. The cake batter weighs it down and the cakes are not bumpy. I do this because I can never seem to get the pans really clean ( when I use a spray I have to get out a toothpick to get the seams cleaned out).
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