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Pam...with flour - Page 3

post #31 of 38
I am no proffessional, but for cakes and family affairs I have always used the Pam with flour, until I ran out and the store in town only had the Crisco with flour... cakes stuck! I tried several times until I was able to get Pam again with no luck, back with Pam now with no probs. I have never experienced the clogging.

... I love my Pam with flour for baking!!!! The blue crisco can is way in the back of the cupboard now.. if it isn't in the trash soon!
post #32 of 38
the ingredient in pam with flour i love- whatever it is that propels it out i dont. and thankfully the only store that does stock pam w/ flour also NOW stocks crisco w/ flour. none of the other stores here do.. Plus i was able to buy crisco w/ flour 2 for $3.. the pam w/ flour is 4.75$ EACH!
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 #33 of 38
Quote:
Originally Posted by ribbitfroggie

I used both the Crisco with flour and the Pam with flour and both of them worked, never had any cakes stick....but, for those of you who haven't tried the homemade cake release:

http://www.cakecentral.com/cake_recipe-1963-Cake-Release.html

please do, it works even better than these high-priced products, with none of the artificial stuff. I always wondered how come my cakes would always get lots of crumbs (even with crumb-coating) and it was due to the above sprays...they cause the sides of the cake to get kind of crispy, while the homemade release does not. And better yet, I still have not had a cake stick and it is much cheaper to make. HTH!



I was just about to mention this too. Thanks froggie. You will save a lot of money if you make this, plus it doesnt go bad and lasts in a tupperware a long time. It is good stuff and no perservatives you just need a little pastry brush. Its no big deal to get one dirty since you will be using it 40 minutes later to brush crumbs off your newly baked cake icon_cool.gif
Lisa Kerbes Costello
http://www.lmk4.com
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Lisa Kerbes Costello
http://www.lmk4.com
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post #34 of 38
Ok, I think I must be the only one that does NOT like the sprays???? I have never had a problem with "sticking", but I do however have a problem with burning!!! Not burnt to a crisp or anything, but enough that my cake tastes overbaked! For me, that will just not do!!! I have a reputation with my guinea pigs for having very moist cakes. After I tried Bakers Joy, Pam, Crisco, and off and store brands, I am doing it the old fashioned way with my cakes. However, I must say, I use a "baking" spray for my breads and other baked goods, and I prefer Bakers Joy icon_smile.gif I know the smell is horrendus, but I like the price (a ton cheaper in my area) and it seems to work the best for me.
I do have one complaint about ALL the cooking/baking sprays out there! They need to come with a warning on the can! You may find yourself flat on your a** on your kitchen floor after spraying!! My goodness that stuff makes your kitchen floor slick! One time on my hiney, and that stuff gets sprayed outside at my house from now on!!!
I will have my cake and eat it too!! Unless my kids get to it first.
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I will have my cake and eat it too!! Unless my kids get to it first.
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post #35 of 38
mekaclayton
Quote:
Quote:

Antylucifer, I tried looking for a number to call but couldn't find one. This product is just that bad to me....and I never call to complain about anything.



Isn't that funny, after you wrote that I went back to their web site & scoured the can but found nothing. That piqued my curiousity so I went to Alberto-Culver Companie's web site and found nothing there either. But, I found a toll free directory on line though that did have their number-who would have thought you would have to go to so much trouble for a silly phone number? The number is 1-800-333-0005 for anyone that would like to contact them.
"New ideas should be judged for what they are, not where they come from."
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"New ideas should be judged for what they are, not where they come from."
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post #36 of 38
I'm so pleased to see the responses to this topic -- I thought I was in the minority using sprays! icon_eek.gif

I have used Pam w/flour for years and will NEVER go back to regular "grease and flour"! I LOVE PAM w/flour!! LOVE IT!!! icon_biggrin.gif I was so totally amazed at how well it worked when I first tried it on one of my larger pans -- and the squared edges of the cake came out FLAWLESSLY!! And it was still incredibly moist! I was immediately sold! thumbs_up.gif

I try to wait until the cans go on sale -- several supermarkets near me sell it -- and buy a bunch of them at a time. Or use a coupon the rare times I see one. But even at full price, I'd still buy Pam -- I'm that happy with the results from using it!! icon_smile.gif

...Andrea
Anytime Cakes LLC ~~ Any cake - Any style - Any time!!
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Anytime Cakes LLC ~~ Any cake - Any style - Any time!!
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post #37 of 38
I also really like these sprays, especially for layer cake pans. However, I'm wondering if anyone else has used them for tube or bundt pans. I have, and it seems to me that cakes baked in those pans don't rise as high as they do when I simply grease and flour those same pans.

I would love to know if anyone else has experienced the same.
post #38 of 38
Just thought I'd share a good update on my email complaint to Baker's Joy. It took quite a while, but yesterday I recieved 3 coupons-each for a free can of Baker's Joy. Nothing else in the envelope just the coupons. Can't complain though, I didn't think they would do anything. For anyone else that has had the same problem, it's worth your time to send an email to customer service.
"New ideas should be judged for what they are, not where they come from."
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"New ideas should be judged for what they are, not where they come from."
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