Hi Folks,
A few days ago I purchased Wilton Cake Release. The lady that owned the store said she uses it just on the bottom of the pan and not the sides, said she has done this for years. Her theory is that if the sides aren't coated, it gives the batter something to crawl up on, therefore rises better. Has anyone tried this? I would be very interested in finding out!

Thanks in advance!

I use it on the sides and bottom and my cakes always rise nicely.

An instructor i had also told use the same thing, she uses it only on the bottom.

I found that the cake has less of a dome in the middle. Also if you push the batter out to the sides of the pan it will help keep the cake even on top.

Hope this helps

cj