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Help!!! What do you use to coat inside of cake pans?

post #1 of 32
Thread Starter 
Ok, I have been decorating for over 7 years, and I am trying to figure out what the best way is to coat the insides of my pans. I started off doing it the old fashioned way, coat with shortening, then dusting with flour. Then, Wilton cake release came out, used that for a while. Then, found that I could make my own cake release....1 cup shortening, 1 cup vegetable oil, 1 cup flour, used that for a while. Well, for the past year, I have been coating my pans with my own cake release but started using a silicone basting brush....my cakes are coming out too greasy on the outside and causing my icing to bubble on the sides because of the wetness (greasiness). So, I started trying the shortening and flour dusting again.....I must not be using enough shortening because the cake is not releasing all the way and still sticking to the sides.

What does everyone else use, how much of it, and what do you use to apply it??? Any tips, suggestions, ideas would be greatly appreciated. The result I want to reach with this is to have a cake that comes out of the pan easily but doesn't have a greasy outside. My cakes are already moist and the greasiness causes my icing to bubble on the sides of my cake.

Help!!!!!
post #2 of 32
CK Products brand "Pan Release". If I'm out of that I will use the WIlton brand. My 3rd choice is just plain Crisco. I don't like using the Pam spray .... the sides of my cakes have lots of air holes when I use Pam.

I haven't floured pans for over 25 years. Cakes rise higher and release with no problems. I no longer have the flour film on the cakes that get in the icing. Grease or "Pan Grease" onlyl.
post #3 of 32
I sue Baker's Joy spray. 3-5 seconds of spraying and its set!
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post #4 of 32
Baker's Joy is the best thing I have ever used. I have never had anything stick.
post #5 of 32
I use the Wilton cake release and it has always has worked for me so I don't change my method. I know homemade is more cost effective but I'm afraid to change.

I just squirt some in the pan then take a srcunched up paper towel to coat the sides and bottom. I use just enough to make sure there is a thin coating.
post #6 of 32
I am very low tech, I use the equal parts flour,shortening and oil cake release and smear it on with napkin or paper towel. I hate tryin to get all the gunk out of the brushes . I just throw the napkin or paper towel out and have a nice clean one every time.
post #7 of 32
I use Bakers Joy which can be purchased at any grocery store.
Good luck!
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"We cannot change unless we survive. We will not survive unless we change."
"Love one another. We're all we have."
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post #8 of 32
Add parchment paper to what ever you use to coat the pan.
post #9 of 32
Thread Starter 
I really think that the problem I am having is the silicone pastry brush. I think that it is causing me to apply too much of the cake release. I have only begun having the icing bubble on the sides for the past year, and it has to be that I am applying too much cake release. But, I feel I don't get enough on with just a paper towel.
post #10 of 32
I use the CK products pan grease too. It works pretty well.
post #11 of 32
I use parchment paper for both the bottom and sides. My cakes come out beautifully--it's worth the extra expense.
post #12 of 32
i just use crisco baking spray. and i always use a parchment circle on the bottom. never have any trouble at all.
post #13 of 32
I use the cake release recipie here on cc. Its great!!! I've used Pam for years and this is much better! I use regular pastry brush and lightly coat.
Mare
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Mare
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post #14 of 32
I also use the Baker's Joy.
It works great!
post #15 of 32
I do the old fashioned grease with crisco with a paper towel and then flour. My Wilton instructor years ago said to just use PAM but I can't bring myself to try it lol. I may look into the CK release though, thanks for the post icon_smile.gif
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