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Do not line your pans with wax paper!! - Page 3

post #31 of 68
8/23/07 at 9:57am
I think waxed paper is okay in this context, though I do wonder about wax residue on your food when you bake with it. But when you bake cookies or something and the edges of your paper are not covered, make sure you use parchment paper - waxed paper will smoke and burn!

My mother used typing paper taped together with scotch tape - tape side down - as parchment rounds. Maybe that's why I'm a Bakers Joy girl, I've cut my share of rounds for tons of cakes that weren't even mine!!
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post #32 of 68
8/23/07 at 10:08am
i just use the Kroger brand Baker's Joy. For some reason the Baker's Joy gets stuck on me.

Ive never used the wax paper for cakes only cookies.
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post #33 of 68
8/23/07 at 10:13am
If I'm reading some of these posts correctly, you guys grease the sides of your pan as well as your bottom? I was also told this would prevent the cake from gaining the proper height during baking but this must not be true. I've always been super careful not to grease the sides for this reaseon.
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post #34 of 68
8/23/07 at 10:13am
I started baking a long time ago using shortening/flour to coat my pans because that's how I was taught as a kid. Then after I took my first class - just a couple years ago, I started using the Wilton Cake Release and parchment. Then I ran out of the Cake Release, so I started spraying with Baker's Joy and using parchment. Then I ran out of parchment, and just sprayed. And that is all I have used in the past year or so. I have had no problems with it. I spray liberally though.

I do have a question though...why do we coat with a nonstick substance (shortening, flour, etc.) then out down the paper too? I never really thought about it. Isn't that duplicate work? Just a little extra insurance I guess? Has anyone tried using just parchment?

I do use parchment on the sides to make the cake taller, but not necessarily because I am scared it will stick.
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post #35 of 68
8/23/07 at 10:27am
I always use pam and then wax paper lining--no problems. I switched from parchment b/c waxed paper is cheaper-- sorry about your cake!!
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post #36 of 68
8/23/07 at 10:39am
Maybe it is just me but I just use the Wilton's Cake Release Spray. I know that it is like PAM but I can get it at a wholesale price so I do. Never used waxed or parchment paper but I remember when I little my grandmother did maybe it is just beginners luck. Knock on wood
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post #37 of 68
8/23/07 at 10:41am
Sorry you are having problems. I have never put waxed/parchment paper under anything but my cheesecakes. I grew up greasing the pans and then flouring and shaking them out. Then a baking miracle appeared.....BAKER'S JOY. I haven't greased a pan with anything else in years and never had any problems.
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post #38 of 68
8/23/07 at 10:48am
I swear by "cake release" from Wilton, it's great the bottom of my cakes don't burn and it goes a looooooooong ways!
Omi
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post #39 of 68
8/23/07 at 10:53am
Quote:
Originally Posted by mmo88

I don't use any paper at all. I coat my pans with the recipe I got from CC (flour, oil, shortening) and have never had any problems.



This is exactly what I do, and the only time I have ever a cake stick was because I didn't coat that spot well enough.

Quote:
Originally Posted by aswartzw

If I'm reading some of these posts correctly, you guys grease the sides of your pan as well as your bottom? I was also told this would prevent the cake from gaining the proper height during baking but this must not be true.



I also coat the sides as well as the bottom and my cakes rise really well. Sometimes too much, icon_lol.gif .
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post #40 of 68
8/23/07 at 10:59am
*perk* did someone say cake balls??!!

Seriously I have used the shortening light coat of flour with waxed paper on the bottom of my pans...no issues.
I have also used the baking relase spray with parchment paper no issues.
The only time I have issues is when I do not use any kind of paper
also I do always grease and flour/ or spray under the paper.
I am sorry you had problems
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post #41 of 68
8/23/07 at 11:01am
I grease the sides of my pans with the homemade cake realease and then lay parchement on the bottom of the pan. I do not worry about greasing under the parchement paper b/c it won't stick to the pan.

I have tried twice in the last year not using parchement b/c there are a lot of people on here that only use spray/release/crisco and flour etc.... And both time my cakes stuck and fell apart when I removed from the pan. This was the last time that I try that! These were the same recipes I always use... So I went back to what is comfortable for me and I know works for me.
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post #42 of 68
8/23/07 at 11:20am
I used to only use Baker's Joy. I occasionally had a cake stick in the very middle if it was a really moist cake, mainly chocolate. I've recently started using parchment paper with Baker's Joy and love the results. I just don't care for the thought of wax melting into my cake from wax paper - even though it isn't supposed to.
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post #43 of 68
8/23/07 at 11:22am
We all have our preferences, but the reason I use waxed paper is because it hepls keep my cakes from breaking if I need to move them before they are assembled. I leave the paper on them until I have them in place to ice. Just makes it a little easier for me.
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post #44 of 68
8/23/07 at 6:09pm
For those who are concerned about the wax on the wax paper-parafin is not harmful. It is used in canning and many candies, especially chocolates to help it solidify.

I've got candy recipies that instruct to add a small amount of parafin to chocolate when the chocolate is used as a coating. And does anyone remember those candies in the stores that were tiny soda bottles with the juice inside? And the wax lips?? Those were made with parafin. The miniscule amount that would come off the wax paper onto cakes should not worry anyone. thumbs_up.gif
Sandy
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post #45 of 68
8/25/07 at 11:30am
My mom always used waxed paper in the bottom of her cake pans. I just use the Baker's Joy. Waxed paper is food grade. It isn't going to hurt you.
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