I am fairly new to cake decorating and learned by using Wiltons Cake Release. It works really well, but wonder how each of you prepare your pans. I would like to try another method in case I find something I like better, or run out of Cake Release in the middle of cake baking.

I just use parchment in the bottom of my pans.

But another pan release that's great is:

Combine equal parts shortening and flour then mix in an equal amount of oil.

So that's equal parts of each. Great stuff.

Parchment on the bottoms, Crisco on the sides.

A thought about that is that cakes can climb better/higher if there's no grease on the sides--you do have to release it with a knife around the edge when it's time to de-pan but...just a thought.

I butter (sometimes Crisco) the sides...a little on the bottom so the parchment will stay put...then a little right on top of the parchment.

I won't bake without parchment.

I use parchment at the bottom, butter on the sides, and if I anticipate the cake's gonna rise very high above the rim of the pan, then parchment on the sides too, with extra height to accommodate the rising batter.

pan grease - been using that for years. I've recently switched from waxed paper onthe bottom of the pan to parchment. The wax paper works fine, but I decided my time was valuable. I purchased 1000 packs of the precut parchment rounds for pretty much every size pan. Eaaassy!

Grease only .... no flour. And by "grease" I mean Pan Release or any such similar product. If I'm out of that I use plain Crisco. bottoms and sides. I haven't floured a pan in decades.

wilton cake release, a fantastic product

i was using just cooking spray but i found that it made the bottoms and sides of the cake soggy ...Bakers Joy is what we use now...works pretty good

Walmart cooking spray and wax paper on the bottom. And of course, flower nail, if the cake is bigger than 8".

parchment paper work for me.

I use wax paper on bottom and sides. No mess, no fuss, no spraying. The cakes are easy to store with wax paper left on.

Bakers Joy. Since I started using it I haven't had a single cake stick. Even when I forgot about a cake I had cooling. It cooled completly in the pan. A few taps on the bottom and it came out perfectly.

Years and years ago, I read that using just butter/fat to grease your pans made your cakes "fry" on the edges. I also read that flour made your cakes dry on the edges. However, using the bakers grease that is equal parts of shortening, oil and flour, works fantastically! I also put a pre-cut round of parchment in the bottom of all pans.

I just use the pan release as well with no parchment papers, etc.

For those that do both, what is the benefit for using the paper? I find that the pan release works great on its own, so why would you need the paper too?

Using the parchment for me just makes double sure that my cakes are easy to turn out, whether they are are hot, lukewarm, or cool. It's ease of mind Nothing worse than a chunk of cake getting stuck to the pan, and wrecking the whole thing.

I use the homemade cake release as well. I also put parchment paper on the bottom and around the sides if I put extra batter in the pan.

How do I prepare my pans? Well, I sit them down and have a talk with them. I tell them they have a big job ahead and that I'm counting on them. I tell them it's probably gonna get hot for a while, but I know they can handle the heat......

Ok, I'm being silly. I just use spray on them, and never have a problem.

For most cakes I can get away with regular non-stick spray (i.e. Pam). I've also used non-stick spray with flour but don't notice much difference. I have found that for my red velvet I MUST use wax paper at the bottom and then grease/flour. After you've thrown 3 or so in the trash you learn your lesson!

But seriously, be real careful with those sprays--don't breath that stuff. I always held my breath & sprayed then walked away from the area to breath. Just be careful guys we don't need to grease out lungs too.

<heart>

Boy, you aren't kidding. I'm always gagging when I have to spray too much. I should put on a face mask for it.

I love Pillsbury cooking spray with flour. It's kind ofhard to find in my area, only a few stores carry it so when I buy it I get a couple. I've never had a cake stick to the pan, when I don't fall asleep and forget it in the pan while it's cooling that is...

I used to use Pam, then I buttered/floured my pans. Then I used to cut out wax paper for the bottoms.

Now, I just spray Baker's Joy all over and buy the pre cut parchment rounds and put those in the bottom. Have never had a problem since and I've saved a lot of time. I find that the parchment is good for the moister cakes and gets them to release easily.

There is a Baking PAM that sprays PAM and Flour. Try it. I like it.