How Do I Stop My Cakes From Sticking To Wilton Pans???
Decorating By Lillybelle Updated 2 Oct 2006 , 2:04am by mxpark
Help me?!?! 
I have an ongoing issue with Wilton pans. My cake just fell apart after I cooled it and tried to get it out of the pan AGAIN 
. This never haappens to me with my other non-stick pans. I have tried a light spray of PAM, shortening with a dusting of flour, and even tried going without. Am I doing something wrong? Can anyone help?
I am just using a Pillsbury box mix.
do you let it cool completely - because they wil stick if you do-try turning it out after it cools for jusst 10 min.
I have used a few of those pans and used to have the same problem! Now I use the liquid Cake Release (I think it is Wilton). I brush it all over the inside of the pan with a pastry brush, but I just read to use a foam paint brush so you won't get those strings in your pan. There was a post somewhere about homemade cake release. Search for "Cake release" and you should find something.
Thanks for the responses. Maybe I did wait too long - 20 minutes. I am going to try one more time and flip after 5 minutes. I am crossing my fingers.
Next time I am at the store I will look into the cake release. It's just so discouraging to bake and then have a broken cake.
Never tried them, but I have been hearing all of the raves. I am on my way to print the recipe.
I use the homemade mixture also, I do not have problems with them sticking and I use Wilton pans. If you let the cakes over cool they will have a tendency to stick, just pop them back in the oven for a minute or two and then dump, should come out. I stopped using canned spray and the flour and crisco method a long time ago. You can also pre-cut parchment liners for your pans and just grease the sides, cake will come out fine.
I've used the cake release and didn't like it at all.
Now, all I only use is shortening and spread it very generously with a silicone brush everywhere in the pan. Once the cake is done, I let it cool 5-10 minutes and flip cake on a flat surface. Works perfectly everytime. 
I only use Wilton pans and also use the Cake Release made by Wilton. I have never had a problem. I do let the cake sit for about 10 minutes before turning it out of the pan. I always just pops right out 
I use a generous coating of shortening and a dusting of flour on all my Wilton pans. As soon as they come out of the oven, I shake them gently from side to side - to make sure they release from the edges. Then I let them cool for 10 minutes. Works every time. HTH
As a follow up. I used the wax paper as suggested by BKDCAKES (Thank you!). I lightly greased the sides of the pan. I set the timer for 9.5 minutes and when I flipped the cake this time it came right put of the pan perfectly!!!
Thank you all ever so much!!!!!
Wilton Cake Release!! Its AMAZING! the cakes just slid right out. The wax paper also works but cutting them is too much work. I will probably use the wilton cake release for the rest of my life.
Ok, it's quite simple....
step 1-go to CC and buy some magic line pans
step 2-throw wilton pans away (or perhaps sell on ebay)
Seriously, though.....is it just with a certain flavor of cake? Or a certain brand-or are your cakes scratch?
I have found a spray that works wonders for me and it's a walmart generic store brand.
Some people say that they don't even grease the sides of their pans....which the cake cooks away from the sides anyway, but....I'm not brave enough to chance it.
Anyways, Good Luck to you!! I hope you figure it out.
I used wilton cake release and hated it. my cakes all stuck. my fave is pam spray, or really any spray, I've used meijer and walmart brands too. I give a generous spray, and no longer have any trouble. but hey go with what works best for you and happy baking...btw I love my magic line pans the best.
I think it's interesting that certain products work for some people and not for others, and vice versa. Same with the pans.
I used to be a shortening and flour person until I discovered the Wilton Cake Release and now I either just use that or Bakers Joy spray. I have also taken to using parchment paper in the bottom of the pan EVERY TIME just to make sure it won't stick. I had been doing it sporadically until yesterday....didn't use the parchment paper and part of my chocolate chip cake stuck to the bottom of the pan (some of the chips sank to the bottom). Had to rebake the whole cake (ugh). So, no more parchment paperless pans for me. Otherwise, the Wilton pans work great for me. I bet alot of this what works what doesn't work has to do with the climate of the baker (i.e. humidity) and the difference in ovens.
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