When I started making cakes I did the coat with crisco and flour the pan method which was messy and a pain. I then found "Cake Release" by Wilton. I have used that ever since and like the results.

So, what do the rest of you use and is there something better than Cake Release?

Thanks,

Lisa

I can't imagine anything better than Cake Release. Love it.

I make my own cake release. I mix 2 cups of shortening with 1 cup of flour and I just brush it on the pans. Ive never had a cake stick so far. I used to grease my pans and than coat them with flour but I got sick of the mess.

I used to do the crisco and flour method also and the I stopped putting the flour in. Now sometimes I spray my pan and use parchment paper, especially if I'm not taking the cake out of the pan right away and want to put it in the fridge.

I haven't floured my pans in over 30 years.

I first choice is the CK brand "Pan Grease". If I'm out of that, I'll use Wilton's "Cake Release". If I'm out of that, I'll use just plain crisco.

I make my own. Equal parts flour, veg shortening and oil, whipped together. Keeps for months at room temp. Brush it on with a pastry brush.

I took Leahs advice and let me tell you it works wonders! I haven't had a cake stick to my pans since I started using it!

I used to use the Wilton stuff and it was wonderful, got a little pricey then I just used shortening and it worked just as good as the good stuff and believe it or not I just started using the Walmart brand butter flavored cooking/baking spray and I don't even use parch paper and I love it never sticks, cheap and taste great.

I also like the equal parts of flour/grease/oil..works great and you have such a nice color to your cake. Also, it doesn't have as many crumbs either.
But, if in a hurry, I use parchment on the bottom and spray the sides...

I never had good luck with the Wilton pan release.

I spray the pan w/cooking spray then cover the bottom with parchment.

I've been using the Wilton Cake Release and have been happy with it, but will for sure be trying leahs method.

I spray the bottom of my pan with baking spray--the kind that has flour in it--and then I put a piece of parchment paper on the bottom. Then I spray again. Even the mess of horrible brownies I tried (and failed at) making the other day came out of the pan clean that way. Or mostly, at least; they stuck to the sides, but the main inedible mass came out without a problem.

I usually spray the bottom with Pam Organic, and ALways put a round of parchment, but with parchment, I find that spraying isn't even necessary. I run a knife around the sides and they come right out every time, even without the bottom being sprayed. Anything to save time...

I like to use Baker's Joy. I used to use the homemade pan grease and it works great but it took me about 20 minutes to coat all my pans. The Baker's joy works well too but only takes a few minutes to spray all my pans. I'm all about saving time and work where I can. Plus I get coupons for them so they aren't expensive.

I made some of Leahs stuff and I am here to tell ya I am in love!!! I am sick of cutting parchment paper and I am trying to shave an extra expences that I can so this works great!!! Thank YOu!!!!!

I love bakers joy. I never have things stick.

I want to start making my own cake release. What type of brush do ya'll use? A pastry brush with natural brissels or one of the silicon ones. the reason I ask is every brush I've ever had sheds.

Thanks!

Once I started using the equal parts of oil, shortening and flour cake release -- I will never use anything else. I use a silicone pastry brush. I'll never miss a cup of each of those ingredients -- so, it's like having "free" cake release : )

I have 2 silicone brushes, 1 with two rows of thick bristles & the other has 4 rows of skinny bristles. I prefer the skinny bristles, I think it works better.

I just use WalMart brand unflavored cooking spray. No parchment or anything.

I make my own too with equal parts shortening, veg. oil, and flour. Love the squeeze bottle idea though, I never thought of that! I have a silicone brush but it doesn't work as well as a bristle brush. I just have to play with it a little more, because I don't want hairs in my cake. I'll have to look for a silicone one with skinnier bristles.

Oohhh! Squirt bottle! I just happen to have bought a 2 pack at walmart for some cadies that I am making, but I didn't really need 2. Well I do now! Thanks!

Yeah, skinny bristle silicone is way better. The more bristles the better!

I just use parchement paper on the bottom. This way, I never have problems of cake sticking to the pan. I bake a lot of chiffon type of cakes and I read somewhere in the Cake Bible ( I think) that the cake bakes higher if you don't grease your pan because it clings to the pan as oppose to sliding off when it's greased.

and I still had sticking when I was greasing then flouring. I haven't had any since using the homemade cake release.

i usually grease them with some margarine and then coat with flour. works every time. but i do wonder..why flour? what does it do?