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PAM baking spray - thanks for ruining my cake

post #1 of 32
Thread Starter 
I went to the store to buy Baker's Joy Baking Spray, and when they didn't have any, I made the mistake of thinking PAM Baking would work just as well. It doesn't.... I used it tonight and both of my cakes completely broke, crumbled and stuck when I tried to release them from the pan. It's a basic box mix cake that I've made a million times, and the same pans I always use. The only change was the spray. I borrowed Baker's Joy from my MIL, re-baked and they came out perfectly. Lesson learned!

Has anyone (who does not also line with parchment) had success with PAM Baking spray?
post #2 of 32
I use Pam Baking Spray most of the time. I've had no problem as long as I make sure every inch of the pan's bottom and side is covered. In a pinch, I've also sucessfuly used the regular Pam spray dusted with flour.
post #3 of 32
I am also a PAM user. I also use boxed mixes and have never had a problem. My husband once bought the Wal-Mart version and still perfect. Sorry this happened to you.
post #4 of 32
I always use crisco and flour. Never have had a problem. The one time I used a spray, it would not release. Lesson learned!
post #5 of 32
Hi Marla84,

I use a substance called Pan Grease.....I just brush it in my pans on bottom and sides and haven't had any problems with sticking or breaking....

Pan Grease

1 cup shortening
1 cup flour
3/4 cup vegetable oil

Mix well with electric mixer and store in airtight container. Does
not need refrigeration.

I got the recipe from someone here on CC but for the life of me I can't remember who it was...
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
post #6 of 32
That "pan grease" is amazing. The first time I used it, I was SO surprised at how nice and clean my cakes popped out of the pan with no problems. I refuse to use anything else now!
post #7 of 32
ladij153: I've been using cake release for as long as i've been doing cakes and it works wonders... however, I have run out before and that pretty well sucks... how's the shelf life of pan grease? If it's as good as you all say and it has a good shelf life - why pay for cake release? icon_smile.gif
post #8 of 32
hi SSCakery541,

I've found the shelf life to be really good...you may have to give it a good stir if you haven't used it in awhile tho....I've had mine for as long as a year without it getting funky....

I've used Baker's Joy and Pam for Baking and both work equally as well but the cost doesn't make sense when making your own is sooo much cheaper and goes further...jmho! Let me know how it works for you!
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
post #9 of 32
I always use Pam. But I apply it after I've put Crisco and flour in too. Pam is my back-up for spots I may have missed with the crisco and flour. It has NEVER given me any problems!

I had the same problem with Baker's Joy. I used it twice and both times it crumbled the sides of my cakes...at least that was the only common denominator. I threw it out.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #10 of 32
Dont you have teflon sheets in the US? Thats what I use. Just cut them to size to fit the bottom of my tins and never a problem. icon_smile.gif
So many recipes, so little time!!
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So many recipes, so little time!!
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post #11 of 32
I always use pam never had a problem either..
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
post #12 of 32
When yall say you use Pam w/out a problem, do you mean the regualar cooking Pam or do they make a baking version with flour in it too? (I have lived in Germany for the last 5 years and our American commissaries are limited in their products). I can't imagine that regular Pam would work for a liquidy batter if you didn't dust it with flour also.

I use Baker's Joy and LOVE it.....I remember the day my sister and I discovered it (about 11 years ago) and the little happy dance I did in the store and home once I had used it! LOL

I might take a try at the pan grease though. I have used (before I found Baker's Joy....and since then when I've ran out) Crisco and flour and it works well as long as I use enough....but the spray is less time consuming.
post #13 of 32
I, too, used to use the ""sprays" until I read something about an ingredient in the aerosol makes the cake darker. I then tried the pan grease and I am a converted believer!! It works better,in my opinion, AND it doesn't give the cake that dark shade. Not to mention its cheap and I always have the ingredients to make more!!
post #14 of 32
Thanks for putting the pan grease recipe on icon_smile.gif
I only use the baker's spray, but good to know I have "an at home option" when I run out...
Jodi icon_smile.gif
post #15 of 32
I have always used Pam baking spray and I have not had a problem with any of my cakes sticking!
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