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
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.
you gotta do the good ol' fashioned shortening greasing with flour...pam is not thick enough to coat your pans
As noted above, you need to coat those character pans with pan grease. Equal parts flour, veg oil and veg shortening, whipped.
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.
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?
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.
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
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
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 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.
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!
I know about pan grease, but have never mixed it up. I just grease the pans with Crisco, dust with flour and THEN spray Pam over all. It works great on everything except my chocolate cake,, then I use parchment paper too!
just a suggestion - forget about Wilton pans - Buy yourself Fat Daddios - very inexpensive and very good quality . I bake sponge cakes, which stick to the sides of the pan a lot easier than regular cakes and I only use generic oil spray and flour before I pour the cake batter , and I have never had any problems with the cake sticking . I own Wilton pans and I don't like them at all, I can only use them if I line them with wax paper ! good luck
I use the mixture mentioned. For chocolate cakes, I mix cocoa powder into the mixture, instead of flour. It works well for me.
The can of Pam has to say Baking. I use it when I run out of the oil, shortening, flour mix.
Unless Pam's in my kitchen rubbing shortening and flour in my pans, she's not allowed near my cake pans!!!
I use the mixture mentioned. For chocolate cakes, I mix cocoa powder into the mixture, instead of flour. It works well for me.
awesome idea
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