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I HATE homemade pan release! - Page 3

post #31 of 34
I was a HUGE Wilton cake release fan, but tried the homemade equal parts oil, crisco and flour . . . exact same results! Perfect every time!
I also put parchment on the bottom of all my pans. Wait until the pan is just cool enough to touch but not all the way cool. Cakes come out great. If you let it cool all the way the cake will stick. Hope this helps Ü
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Let them eat cake!
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post #32 of 34
I've used the homemade stuff for the last 10 years without problem. I mix up enough to last about 3 months. Paint it on with a pastry brush and put a waxed paper circle in the bottom of the pan.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #33 of 34
The only time I've had a problem with the homemade was once when I missed a spot.
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post #34 of 34
Quote:
Originally Posted by Tiffany29

I made some a while back and I used it with my scratch choc cake and it stuck to the pan. Anytime I have used it with choc cake it sticks. It is a really thin batter so maybe that's why.



Me too!!! But I must say it is fine for my other cakes. We probably use the same recipe. icon_biggrin.gif
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Failure is not an option!!
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