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How do you grease your pans? - Page 2

post #16 of 20
There is a difference in Pan sprays - the cheap ones leave a residue on your pans that doesn't wash off. I use a commercial spray, or for home use I only use Pam.
Plank.
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Plank.
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post #17 of 20
I use the Wilton cake release that you put on with a brush, not a spray.

To those who line with parchment and/or collar, is there an easy way to do it? I can't stand taking the time to cut it all to the right size.
post #18 of 20

Parchment in the bottom and Vegelene spray or Dawn's brand of pan release spray.  I hate Pam!  It makes stuff uber-gummy.

~ Sherri
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~ Sherri
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post #19 of 20
Curious - I am not a professional - I do what my mom taught me ... Crisco applied w a paper towel and flour to cover bottom of pan and sides. Is there something wrong w this method other than maybe more time consuming?
post #20 of 20
Quote:
Originally Posted by MommyMommy View Post

Curious - I am not a professional - I do what my mom taught me ... Crisco applied w a paper towel and flour to cover bottom of pan and sides. Is there something wrong w this method other than maybe more time consuming?

 

 

 

 

Of course not!  I use the homemade version which is flour, shortening and oil blended together and kept in a squirt bottle.  Essentially the same thing, but for me, just a bit more convenient.  

I'd rather be baking!
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I'd rather be baking!
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