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What are different ways to keep cakes from sticking to pans?

post #1 of 17
7/26/12 at 3:16pm
Thread Starter 
I have greased and floured, buttered and lined, sprayed with release spray, and the latest Im using today is Wilton cake release in a squirt bottle...yuck...it stinks. I would like to know what others use to release cakes from pans.
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post #2 of 17
7/26/12 at 3:18pm
Lined paper on the bottom of the tin.
And very good quality tins!
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post #3 of 17
7/26/12 at 3:41pm
Some people make their own cake release:
http://cakecentral.com/recipe/cake-release-ii
http://cakecentral.com/recipe/cake-release-improved

I grease the pan (bottom and sides) with shortening, then cover that with flour (thin layer that sticks to the shortening), then put a circle of parchment paper or waxed paper in the bottom. That's probably overkill, but it works for me. I use Magic Line pans.

I hope I die before "your" is the official contraction of "you are."

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I hope I die before "your" is the official contraction of "you are."

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post #4 of 17
7/26/12 at 4:35pm
Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.
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post #5 of 17
7/26/12 at 4:44pm
Quote:
Originally Posted by jgifford

Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.



Heyyyyy did you post this same advice last month or this yr somewhere on CC? I have been trying to remember who to thank for this advice. I have been doing this ever since I saw it on CC and it works like a charm every time! I don't know what that wet towel does but I have successfully removed very large cakes from pans using this method. Thanks for re-posting. Really great advice icon_smile.gif
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post #6 of 17
7/26/12 at 4:48pm
I have been using Bakers Joy pan spray. It has flour in it. Don't ask me how flour and oil sprays from a can but I have never had anything stick since using it! I don't even have to use parchment liners, and I have used it with success on rounds as large as 14"
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post #7 of 17
7/26/12 at 4:59pm
All I use is plain old waxed paper. I don't grease/line/flour the sides because I want the batter to climb up the sides and stick to it so that the cake will be straight, then I just run a butter knife around the sides and it pops right out.
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post #8 of 17
7/26/12 at 5:39pm
I grease the sides and line the bottom with parchment paper. I have not had a cake stick a single time since I started using this method.
~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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~Elcee~
http://www.facebook.com/IcedandDazzle
http://www.icedanddazzle.com
http://beautifullyembellishedcakes.blogspot.com/

Check out Colorado's premier sugar art show on Facebook! https://www.facebook.com/SweetTimesintheRockies
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post #9 of 17
7/26/12 at 9:39pm
Quote:
Originally Posted by Pearl645

Quote:
Originally Posted by jgifford

Try this and see how it works for you. Grease and flour your pans the old-fashioned way, and then when you take the pans out of the oven, immediately set them on a wet towel. They'll flip right out in 2 minutes.



Heyyyyy did you post this same advice last month or this yr somewhere on CC? I have been trying to remember who to thank for this advice. I have been doing this ever since I saw it on CC and it works like a charm every time! I don't know what that wet towel does but I have successfully removed very large cakes from pans using this method. Thanks for re-posting. Really great advice icon_smile.gif



You're welcome. icon_smile.gif I saw this little tip on line a few years ago and once I tried it, there's no other way to do it. I'm sure it's some kind of reaction with the water but who cares as long as it works.
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post #10 of 17
7/27/12 at 2:14am
Mix equal parts white cake mix and vegetable oil. Brush onto bottom and sides of cake pans.
I mix a gallon at a time and keep it in a covered bowl. Learned this "recipe" in a bakery 35 years ago and I've never had a cake stick.
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post #11 of 17
7/27/12 at 6:28am
Like some others here. parchment paper rounds work like a charm for me!
Jenniffer White - Cup a Dee Cakes LLC
http://cupadeecakes.blogspot.com
http://www.youtube.com/user/cupadeecakes/videos
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Jenniffer White - Cup a Dee Cakes LLC
http://cupadeecakes.blogspot.com
http://www.youtube.com/user/cupadeecakes/videos
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post #12 of 17
7/27/12 at 9:42am
I just use butter and flour. And I think there was at least one pound cake for which I somehow forgot to use anything at all, and the nonstick coating on the Bundt mold (the only kind of pan I'd ever buy with a nonstick coating; on any other kind of pan, I'm willing to pay a premium for bare metal!) was enough to release the cake with a completely undamaged crust.

Then again, with sheet cakes, since they're all for informal consumption at home, I generally serve in-pan. But that doesn't really make a whole lot of difference where sticking is concerned; digging out that first piece would still be a problem if the cake was badly stuck.

And of course, for an Angel Food cake, you want it to stick, and have to be cut free of the pan; that's why an angel food pan disassembles.
James H. H. Lampert
Professional Dilettante
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James H. H. Lampert
Professional Dilettante
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post #13 of 17
7/27/12 at 10:23am
Pan release:

1/4 lb vegetable oil
1/4 lb all-purpose shortening
1/4 lb bread flour.

Place all the ingredients in your mixer bowl, paddle attachment. Blend on low speed for 5 min, until smooth.
Apply to your pans in a thin, even layer, using a pastry brush.
Store in an opaque, airtight container at room temperature for up to 1 month.

It will not leave a white residue on a baked crust, as flour often does. Do apply sparingly because if you apply it too thick, you might be able to taste it a little. You can also use this together with parchment.
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post #14 of 17
7/27/12 at 10:40am
I make my own cake release because I don't care for the aerosol sprays. Yes, they are easy, but they do kinda smell as you mentioned and mine is cheaper and I know what's in it. I make it similar to imagenthatnj above. I use:

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

Mix it all up, store in container with lid, label with date made, keep in cabinet for up to 3 months and then make fresh. I am only a hobby baker so I don't need as much. I think you can make as much/litle as you want, just use the same amount for all three ingredients. When I want to use it I just stir it up and brush it inside my pans. Works like a charm...for me!!!
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post #15 of 17
7/27/12 at 10:44am
Baker's Joy works for me... I've never been good with lining pans, I either make my waxed paper/parchment paper too big or too small and I don't like those results, so spraying pans is my alternative.
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