I just made an 8 x 3 and 6 x 3 cake with only using Canola oil to grease the pan. Guess what, I couldn't get either to release from the pan. So I need to do something different. I would only like to put my money into either lining my pans with parchment paper or using Cake Release. Which is better??? My husband is eating my cake directly from the pan............

I use a home made cake release: 1 part veg oil to 1 part shortening, to 1 part flour. Mix together and keep, covered, in the fridge. I apply it with a pastry brush to the bottom and sides of the pan then place a circle of waxed paper on the bottom. I then apply one coat of the release to the paper and have never had a cake fail to release completely.

Hope this helps.

Jan

I grease the sides and an inch or so around the bottom with shortening and then lay parchment on the bottom and never have a problem.

I take the easy way out and buy the bakers choice cake release from the local market, found with the pam and oils. I love it, I have never had a problem with it.

I use the Wilton cake release, and swear by it!

Cake release for sure. It makes your cakes, kinda firmer on the outside, they dont crumb at all, it's brilliant stuff. Cakes don't stick to even the mankiest of hired tins!

The only method that I can say has worked 100% of the time is parchment paper. I also spray the sides when I put parchment on the bottom. I do use cake release sometimes, and it is good, as long as you use a ton, but if I have a cake that I know I can't (or don't want to) redo if there's a problem, I go with parchment paper.

I vote for parchment paper. I never use pan release when I use parchment. But I do use pan release for bundt and tube pans.

If your cakes stick to the pan, try warming them to soften/liquefy the fat. Either put them back in the oven for a few minutes or put them on the stove top (but watch carefully). Just don't use the blowtorch.

I actually use both. I use the homemade cake release all over the pan and then a parchment circle at the bottom. Never have any problems.

I use parchment only. I line the bottom and the sides. I hate cake release because it's a pain to wash off. If I can have one less greasy thing to clean... it's a plus for me. LOL

I typically just use the cake release spray. I don't pay for Wilton and instead just do a generic version from the grocery store and it's worked 99% of the time. Having some issues recently and wasn't sure what the deal was so tonight I used both parchment on the bottom and the spray and it worked fine.

I typically just use the cake release spray. I don't pay for Wilton and instead just do a generic version from the grocery store and it's worked 99% of the time. Having some issues recently and wasn't sure what the deal was so tonight I used both parchment on the bottom and the spray and it worked fine.

I typically just use the cake release spray. I don't pay for Wilton and instead just do a generic version from the grocery store and it's worked 99% of the time. Having some issues recently and wasn't sure what the deal was so tonight I used both parchment on the bottom and the spray and it worked fine.

I use a grocery store brand parchment all the time and it has never failed me, not even once.

Thanks for all of the ideas. I didn't know that you could make your own release, either.

I use the Bakers Choice cake release & parchment paper. Cake comes out perfect every time.

If I had to choose between one or the other, I would choose cake release. I use a baking spray with flour in it (doesn't matter which brand to me) and line the bottom of my pan with parchment. I've not had one cake stick since I started using the parchment on the bottom. However, if I could only have one, I'd choose the cake release. Neither one is expensive, but if the budget doesn't allow for both, gimme the release.

I have only used homemade cake release, others have called it pan grease, since finding out about it. Not only does it work great, it is a small fraction of the cost of Wilton cake release or the Baker's Secret. One thing I have noticed though is you need to flip the cake out of the pan before the pan cools or it does stick. Other than that, pan grease is the only thing I use!

If I let my cake cool too long in the pan, I simply place it on the stove burner VERY BRIEFLY to rewarm the bottom and then it flips out perfectly. It doesn't take but a second or two!