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Do not line your pans with wax paper!! - Page 4

post #46 of 68
I always line my entire pan with wax paper. No grease needed, NO washing pans.... the cake doesn't ever touch the pan!

When you peel the paper off the cooled cake, any wax goes with the paper, I never crumb coat either icon_smile.gif

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Jennifer Dontz - Traveling sugar art teacher
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NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #47 of 68
I agree with Pamela5 using waxed paper helps if you have to move a cake before it's decorated. I don't pull the waxed paper off until i'm ready to start frosting. The wax paper pulls off nice and clean.

I've been baking cakes this way for over 20 years with no problems. My mom did this before me with no issues. For me I will not bake a cake without it!
post #48 of 68
I use only Crisco Spray icon_biggrin.gif with Flour...If I am short on cash, I get the Bakers Joy but I am not as fond of it, it doesnt seem to :always: let my square corners out of the pan : perfect : icon_confused.gif


I even grabbed it this morning while knee deep in caking and sprayed the omelette pan with it in a hurried attempt to make my little boys breakfast...omg, was the most perfect omelette Ive ever made...not a burned spot to speak of...and get this...it flipped out, ALL IN ONE PIECE!


Pan sprayers UNITE! thumbs_up.gif
I decorate, therefore I am.
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I decorate, therefore I am.
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post #49 of 68
In response to those who think wax is yucky: You probably eat it more frequently than you know. For instance, candies like chocolate covered cherries use paraffin to help set & mold the chocolate. Paraffin is just a fancy name for wax.
post #50 of 68
I always do use waxed paper to line my pans, never had problem of the paper sticking to the pan. Maybe my article would be of some help (I hope). Anyway, this is the way I do it: I draw the bottom of the pan over the wax paper, then cut the shape (usually cut a little bit smaller so when I separate the cake from the pan using a knife, the paper is NOT on the knife's way otherwise it will pull the wax paper and the border of the cake too ruining it), spread either Crisco or butter to the bottom AND the sides of the pan AND SIFT FLOUR OVER IT, tap the bottom of the pan to get the excess out and proceed to place the wax paper. Even though, many of famous cake decorators don't recommend lining the sides of the pans, I always do it. This way my cakes come out very smooth on top and on the sides. Good luck next time!!! thumbs_up.gifthumbs_up.gifthumbs_up.gif
Thank you LORD for your daily blessings.....
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Thank you LORD for your daily blessings.....
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post #51 of 68
i have greased my pan, then put the wac paper down and then greased again, and i have also only greased the sides of the pan and not the wax paper and i haven't had a problem once...hmmm. maybe it was just the brand of wax paper? icon_confused.gif
that would be my 160lb, loves to eat cake scraps, lick frosting off the floor, lay right where i need to stand, wants to play fetch right in the middle of doing a shell border, dog for my avatar...gotta love him!
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that would be my 160lb, loves to eat cake scraps, lick frosting off the floor, lay right where i need to stand, wants to play fetch right in the middle of doing a shell border, dog for my avatar...gotta love him!
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post #52 of 68
Thread Starter 
Well I was obviously wrong to incriminate the wax paper, I didn't realize so many people still use it! I have no idea why it fused itself to my pan now!

I must say for all you NO-paper people, I keep seeing these cake-baking videos and none of them line their pans and their cakes don't stick either, just like all of you. I'm scared though, I just can't do it!!!!
post #53 of 68
one thing an instructor taught me in the one set of classes i took (was level 1 in four steps) what she used in a pinch was paper sack oiled or greased.

one time i did the same when *I* was in a pinch and it worked
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #54 of 68
I used to ALWAYS line my wedding cake pans with wax paper and let me tell you.....it was the one job that I absolutely hated. Cutting out the circle, square, whatever size needed and still greasing the sides of the pans. Every week I'd say Calgon, take me away! One week I completely forgot to do the wax paper step.....just used my equal parts shortening/flour mixture on the whole pan. I was kicking myself the whole time they were baking because I just "knew" I'd have cake stuck to the pan and probably have to rebake. To my utter delight, that cake fell right out of the pan and I have not cut one more wax paper circle since. Now let me say that I do use my homemade relase mixture very liberally and I'm very careful about releasing the cakes as soon as the pans are cool enough to handle (usually 10-15 minutes) so that combination may be part of the answer. Love saving the money I'm not spending on wax paper and love even more the time I save by not cutting all that wax paper. Hope this helps convince others to try as I am certainly a believer!
Roberta
post #55 of 68
OK, I have read all 4 pages and I'm still not sure if I understand why people use parchment or wax paper. I have always greased and floured
my pans without problems. I take the cake out of the oven, let cool in pan
for 10 minutes (use timer) then flip out.
My question is "Are there other benefits to using the parchment or wax paper?"
If I am not having a problem with sticking (which I think is why some people use it) Should I switch? This question was so much easier in my head!!!!

THANKS FOR LISTENING!

And Ceshell, I hope you get your oven issues fixed and HAPPY BAKING!

OH! one more question, If you line you whole pan with paper, Wouldn't you have a wrinkly edge cake?? Or do you cut out the size of the bottom and then cut out strips for the sides of the pan?

Thanks again!
post #56 of 68
Thread Starter 
LLAURALS - you lucky duck, you have no need for parchment or waxed paper, your cakes don't stick! Mine used to stick when I just greased and floured, so I started lining my pans because I was tired of throwing away cake (didn't know about cake balls icon_smile.gif). It's possible that I did, in the past, always let them cool too long so maybe I will believe all of you and give it a try w/homemade release.

As for wrinkling, you do cut the size of the bottom and then strips for the sides, although I think you'll notice there are only a few people who bother with lining the sides (not me), it's already enough of a hassle. I've always endured the hassle because baking a new cake took longer than the 3 annoying minutes of cutting out paper.

You prob. noticed a few people said they line because they like to KEEP the paper on the cake right up until icing it, makes it easier to handle, but I for one always remove it to cool.

Anyway, in your case: if it ain't broke, don't fix it!!
post #57 of 68
I ran out of waxed paper and parchment once. I found that a coffee filter does the trick really well in a round cake pan.
post #58 of 68
Quote:
Originally Posted by onceuponacake

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.



Me too! I got quite tired of throwing half a can of Baker's Joy away because it kept clogging! I tried running hot water over the sprayer thing, then I tried taking it off and soaking it in hot water, nothing unclogged it!

I just started buying the Crisco brand spray for baking and I really like it. I've gone through a couple of cans and they haven't clogged once. And besides, I kinda feel sorry for Crisco, since I don't use their shortening anymore! icon_lol.gif
post #59 of 68
What are you using instead of Crisco?
post #60 of 68
Thanks Ceshell!

BTW, I have never had luck with Bakers Joy, maybe I will try
Krogers or Crisco.
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