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Pam.. ya right..

post #1 of 21
Thread Starter 
With the cakes I make They always STICK to the Wilton aluminum pans! What am I doing wrong! I coat the pan with a nice layer of Pam and it still sticks. Whether its chocolate or white it sticks!!!! I NEED HELP
post #2 of 21
Pam by itself isn't enough. You also need to do a light coat of flour over the Pam. What I found to work better was a mixture of flour/shortening/oil in equal measurements. Mix in electric mixer till smooth like mayo and then use a silicon pastry brush to coat inside of pan.
post #3 of 21
parchement paper

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #4 of 21
parchment paper will only work in the regular pans, not character pans.
post #5 of 21
you gotta do the good ol' fashioned shortening greasing with flour...pam is not thick enough to coat your pans
It's not "just" cake...it's my life!
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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post #6 of 21
As noted above, you need to coat those character pans with pan grease. Equal parts flour, veg oil and veg shortening, whipped.
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 #7 of 21
Quote:
Originally Posted by cookiekisses

parchment paper will only work in the regular pans, not character pans.



Too true. In that case leah's homemade pan release would be the answer.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #8 of 21
Thread Starter 
I've used the old shortening and flour on my chocolate cake and it still sticks. I was suggested to use wax paper but i'll try the shortening/oil/ flour.. how much oil?
post #9 of 21
Equal portions of all three ingredients, making as much or as little as you want. It stores for a few months. I use the whisk attachment on my stand mixer and usually do 1/4 cup of each as I am just a hobby baker and don't bake as often as I wish I could.
post #10 of 21
I,ve always used wax paper in my pans for chocolate cakes. Always.I use a lite coat of bakers joy. wax paper and then litely spray the wax paper. Never have to bake over. lol!!! I either us bakers joy for yellow cakes or the mixture Leah_s mentioned or just use shortening on paper towel , wipe pan , then dust it with flower( as my mama always did). Sometimes i use wax paper for the yellow and white cakes. I just HATE to bake OVER. lol!! hth
post #11 of 21
I've used Baker's Joy for years and haven't had a problem yet. I've also used Wilton's spray in a pinch and that seems fine too.

~Chelle
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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post #12 of 21
I make my own pan grease, too. I do 1 cup of each: oil, shortening, and flour, and I stir all together in a plastic container with a lid on it. I keep it in the cupboard and every time I have a cake, I just use a paper towel to coat my pans....I never have sticking - it is so easy and convenient!
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #13 of 21
I too use Baker's Joy, cakes come out very clean.
post #14 of 21
I will have to try that mixture. I use Wilton's Cake Release and have never had a problem with it. But at $5.50 a bottle it's pretty pricey when baking a lot.
Have a smashing day!!
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Have a smashing day!!
www.smashingcakedesigns.com
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post #15 of 21
Ditto on the homemade pan grease!! I used to use Baker's Joy for ease, but after buying several bottles, I had to cut cost! The homemade pan grease works MUCH better in my opinion, less messy, and way cheaper!! I usually just do one cup of each flour, shortening, and oil and keep it in a Tupperware bowl and spread with either a paper towel or a silicone pastry brush!
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