Pam Baking Spray - Thanks For Ruining My Cake
Baking By Marla84 Updated 10 Sep 2016 , 7:45am by SSCakery541
I went to the store to buy Baker's Joy Baking Spray, and when they didn't have any, I made the mistake of thinking PAM Baking would work just as well. It doesn't.... I used it tonight and both of my cakes completely broke, crumbled and stuck when I tried to release them from the pan. It's a basic box mix cake that I've made a million times, and the same pans I always use. The only change was the spray. I borrowed Baker's Joy from my MIL, re-baked and they came out perfectly. Lesson learned!
Has anyone (who does not also line with parchment) had success with PAM Baking spray?
I use Pam Baking Spray most of the time. I've had no problem as long as I make sure every inch of the pan's bottom and side is covered. In a pinch, I've also sucessfuly used the regular Pam spray dusted with flour.
I always use crisco and flour. Never have had a problem. The one time I used a spray, it would not release. Lesson learned!
Hi Marla84,
I use a substance called Pan Grease.....I just brush it in my pans on bottom and sides and haven't had any problems with sticking or breaking....
Pan Grease
1 cup shortening
1 cup flour
3/4 cup vegetable oil
Mix well with electric mixer and store in airtight container. Does
not need refrigeration.
I got the recipe from someone here on CC but for the life of me I can't remember who it was...
That "pan grease" is amazing. The first time I used it, I was SO surprised at how nice and clean my cakes popped out of the pan with no problems. I refuse to use anything else now!
ladij153: I've been using cake release for as long as i've been doing cakes and it works wonders... however, I have run out before and that pretty well sucks... how's the shelf life of pan grease? If it's as good as you all say and it has a good shelf life - why pay for cake release? 
hi SSCakery541,
I've found the shelf life to be really good...you may have to give it a good stir if you haven't used it in awhile tho....I've had mine for as long as a year without it getting funky....
I've used Baker's Joy and Pam for Baking and both work equally as well but the cost doesn't make sense when making your own is sooo much cheaper and goes further...jmho! Let me know how it works for you!
I always use Pam. But I apply it after I've put Crisco and flour in too. Pam is my back-up for spots I may have missed with the crisco and flour. It has NEVER given me any problems!
I had the same problem with Baker's Joy. I used it twice and both times it crumbled the sides of my cakes...at least that was the only common denominator. I threw it out.
When yall say you use Pam w/out a problem, do you mean the regualar cooking Pam or do they make a baking version with flour in it too? (I have lived in Germany for the last 5 years and our American commissaries are limited in their products). I can't imagine that regular Pam would work for a liquidy batter if you didn't dust it with flour also.
I use Baker's Joy and LOVE it.....I remember the day my sister and I discovered it (about 11 years ago) and the little happy dance I did in the store and home once I had used it! LOL
I might take a try at the pan grease though. I have used (before I found Baker's Joy....and since then when I've ran out) Crisco and flour and it works well as long as I use enough....but the spray is less time consuming.
I, too, used to use the ""sprays" until I read something about an ingredient in the aerosol makes the cake darker. I then tried the pan grease and I am a converted believer!! It works better,in my opinion, AND it doesn't give the cake that dark shade. Not to mention its cheap and I always have the ingredients to make more!!
Thanks for putting the pan grease recipe on
I only use the baker's spray, but good to know I have "an at home option" when I run out...
Jodi
For those of you using the hame-made pan 'grease': In really humid areas you can/should add about 1/2 cup cornstarch to the flour/oil/shortening mixture.
This mixture has been round for over the 35+ yrs I have been baking I keep it in an old plastic container on the kitchen counter. I also keep a thick round (2") pastry brush nearby for brushing it on the pan. Don't store the bursh IN the mixture container.
I alwasy mixed it up w/my KA - wire whip for about 5 minutes - until it is light, fluffy like whipped cream. As it sits on the counter - especially in warmer weather - it will seperate some w/the oil seperating out on the bottom. If it's done that it's time to rewhip it.
I've been using the Pam for Baking with no problem, but recently decided to try the pan grease. My recipe is 1 c. oil, 1 c. shortening, 1 c. flour. I just used that this past week for the first time because I've heard it works better and is more cost effective, and I loved it. The Pam for Baking works great also in my opinion though.
I used Pam spray for many years and had not problems. I will still use it if I run out of spray from Restaurant Depot and no problems even if I don't put any parchment circles in. I hate using shortening and flour, to me it leaves an oily flourly film on the cakes, thus the spray. OP sorry you had a problem with your cake.
evelyn
Thanks for all the replies everyone.. I'm not sure what went wrong with the PAM. I've made a lot of cakes with other sprays, and also the shortening/flour method and never had a problem like this. I'll probably try the homemade pan grease at some point, but for now the Baker's Joy is working great.
I used a spray grease once. Overspray ALL over my floor. Slipped and down I went! I obviously can't be trusted with an aerosol can...
I use Baker's Joy. It works great for me when I'm too lazy to do the shortening/flour routine (which is often).
I have used Pam for Baking and it trashes my cakes. I don't know why, but I'll never use it again.
I don't keep vegetable oil on hand.. Will olive or canola oil work with the recipe? I don't see what it'd hurt...
I always use parchment on the bottom of my pan, and liberally spray the sides with a baking spray. I've used both baker's joy and the pam for baking with no problems as long as I parchment the cake pan too.
I may have to try this pan grease stuff though seeing as how it's cheaper. As long as I store it out of my 2 yr old's reach! (He is a genius for getting into things...)
I don't keep vegetable oil on hand.. Will olive or canola oil work with the recipe? I don't see what it'd hurt...
To me, olive oil has a very distinct flavor and most often it is really strong. I LOVE it to cook with, but I do not think that would be a pleasant taste in a cake.
I don't see why canola oil couldn't be used though.
Yes SScakery you can use canola oil....I have also used olive oil as long as it's the very light stuff...doesn't leave a flavor as the evoo does. Kimmi1963 you put it on your pans with a pastry brush and brush on a thin layer on bottom and sides. Works better than spray as you can get into all the nooks and crannies of shaped pans like ornate bundts etc.
For all those who have never tried it before and are going to please let us know how it worked for you.
Hi I dont know how to thank you... thank you from India ...I bake cakes and cupcakes and this is my Facebook page : www.facebook.com/yumzcupcakes
Sonali
Quote by @%username% on %date%
%body%
