I Hate Homemade Pan Release!
Decorating By SpringFlour Updated 17 Nov 2009 , 4:34am by cakeandpartygirl
jensenscakes
Posted 13 Nov 2009 , 10:07pm
post #32 of 36
I'm a pam and parchment girl. I think I use the parchment just as a security factor though. Don't we all love being OCD. 
dtdonnahoo
Posted 14 Nov 2009 , 11:55am
post #33 of 36
I was a HUGE Wilton cake release fan, but tried the homemade equal parts oil, crisco and flour . . . exact same results! Perfect every time!
I also put parchment on the bottom of all my pans. Wait until the pan is just cool enough to touch but not all the way cool. Cakes come out great. If you let it cool all the way the cake will stick. Hope this helps Ü
cakeandpartygirl
Posted 17 Nov 2009 , 4:34am
post #36 of 36
Quote:
Originally Posted by Tiffany29
I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.
I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.
Me too!!! But I must say it is fine for my other cakes. We probably use the same recipe. 
Quote by @%username% on %date%
%body%