Cooking Spray Vs. Crisco & Flour
Decorating By momoftwogirls Updated 21 Sep 2005 , 6:03pm by caketime
wanted to know opinions on using cooking spray for your pans or would you rather use crisco and flour?
I was raised using butter and flour.
But I would rather use cooking spray only.
thanks.
christina
I was raised using butter & flour too, but my worst sticking incident was with that, so I started using crisco & flour, but then bought a can of Baker's Joy and loved it. The only time I had anything stick with it was a Devil's Food cake, which called for parchment paper that I was out of so didn't use, so it was my own dang fault. 
I also just bought a bottle of Wilton Cake Release, and had a cake stick on me, but I think I may not have used quite enough of it. You also might want to try the cake release recipe on this site. I haven't tried it yet, but that's my next experiment cuz everyone raves about it.
Ali
Momof twogirls:
I only use one of 2 products. Wiltons "cake release" or CKs "pan grease" These are great to use. Just use a pastry brush to put on a light coat and your cakes will not stick. This is the only thing I have used since I started doing cake 3 years ago. I have a brush dedicated to just this. There is a recipe to make it but I can't remember it right now (suffering from jet lag after 3 weeks in Europe) 
I use criso and flour!!! I love it ....
I tried other stuff sprays etc and had some problems but never with crisco and flour...
I wish I could trust the non sticks but Ussually i dont have time to chance it.
I use Baker's joy spray and have no problem with it... I may use the recipe
I saw on here once it is gone though..
I make my own "cake release" and have no problems with it. Just mix (in a mixer) equal parts flour, Crisco and oil. You can make as much or as little as you need, and it keeps well without refrigeration in a tightly closed container.
Apply lightly to your pans with a pastry brush. Janice
Lately I have been using the spray Crisco that has flour in it. I love the way it coats the pans and it works great! Hasn't failed me yet!
I also made the cake release recipe off this site and it is great and a lot cheaper to make and don't have to worry about running out to buy more if I run out. I also bought a can of the Wilton Bake Easy non-stick spray to just try and had three cakes stick to the pan, soooo won't do that again
I didn't know there was a spray crisco. I might try that. I do use PAM most of the time now just to save time and energy!
alimonkey - does all devil's food call for parchment paper? I am making that today and didn't even know if it called for that.
I might just use it to be save because I really do not want a disaster on my hands. This cake I am making will be my first 'offical' cake that I am making for someone to buy!
thanks for everyone's tips and opinions.
I have always used crisco and flour. Until one day I came across the pam with flour. I really like the pam havent had any problems with my cakes sticking. I have tried the bake n joy and the crisco version however I like the pam the best.
Hope this helps
momoftwogirls-after minor disasters with both devil's food & one chocolate cake I made, I will always use parchment with chocolate, but I never use it with anything else. If you don't have time or don't feel like dealing with the expense or hassle of rebaking, I would use parchment. However, you may want to try baking a small amount in another pan, just to see how your recipe does. If it doesn't stick, let me know - I'd like your recipe! 
Also, don't get too excited about Crisco in a can. They just decided to get into the nonstick spray market too.
Ali
I've been a Baker's Joy person for many years. Recently, PAM has come out with a spray with flour for baking. It's wonderful. I've not had any problems at all with my cakes releasing from the pan.
I never have any problems with crisco and flour. Even the detailed bundt cake pans release with ease. I tried the wilton and the bakers joy sprays and they both created a crunchy ring around the top of my cakes. Not a big deal, but annoying.
I'm a fan of Wilton's cake release too. I've used Baker's Joy several times & it leaves a lot of crumbs around the top sides of the cakes. I probably should make my cake release, I'm sure it's cheaper. Till I make some I'll stick to cake release~
ali - I made my devil's food cake last night. Thank goodness for your tip. I used wax paper in the bottom of my pans (I was out of parchment) and the cakes came out wonderfully. (is that a word??)
I did a test on the left over mix and only used PAM - the cake stuck in the middle.
So weird!!
I have always used PAM with all my other cakes and had no problem!
What is it with the devil's food??
I haven't used Pam in awhile... the last time I used Pam, I got crusty edges on my cakes... the instructor that I was taking a class with (non-Wilton class) said it was the pam .. I switched to crisco & flour and didn't have the problem anymore... I've since started making my on pan coat and love it .. I won't pay for the expense stuff when I can make the exact same thing myself for so much cheaper
Glad I could help. I don't know what it is about devil's food. The only thing I can think is how moist they are. My DF recipe is so thin I thought I left out a cup of flour the first time I baked it. Maybe there's just so much moisture in there that makes them stick. I even tried some 4" mini cakes in a silicone pan and I couldn't get them out.
And yes, wonderfully is a word
Ali
caketime - I am just using regular PAM. Didn't even know there was PAM for baking !
I'll have to check that out next time I go to the store.
Quote by @%username% on %date%
%body%
