Pan coat

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Permalink Reply by Deah on June 27, 2011 at 8:16pm

I'm pretty sure all the answers to your questions are here - http://www.cakeswebake.com/forum/topics/make-your-own-cake-release

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Permalink Reply by Pearse Hashmi Franklin on June 27, 2011 at 9:21pm

Thanks Deah. This community is becoming way far better than the google search. everything seems to be here. thanks for directing me to it

Deah said:

I'm pretty sure all the answers to your questions are here - http://www.cakeswebake.com/forum/topics/make-your-own-cake-release

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Permalink Reply by Deah on June 27, 2011 at 9:35pm

Pearse, even though the site is relatively "young" you can find answers to most of the common questions in the forums already.  Do you know how to search the forums to find your answers quicker?

 

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Permalink Reply by Teneisha Williams on June 28, 2011 at 12:43pm

I simply use parchment paper in my tins...no greasing...works like a charm!!!!

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Permalink Reply by Dawn Becker on June 28, 2011 at 6:31pm

I know people love that stuff - but ijn my mind - oil and flour mixed together just equals mud on my cake.  Ewe!

 

All I do, and I've always had awesome success, is spray the sides with butter spray and line the bottom with parchment - which I do not remove until I'm ready to ice.  Technically, I don't need spray on the sides.  I like the toasty coating it gives the cakes.

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Permalink Reply by Kathy Kmonk on June 29, 2011 at 2:49pm

I use it all the time.  I mix it up in batches.  Usually 1cup shortening, 1cup oil and 1 cup flour and keep it in my refrigerator so I have it on hand all the time.  It really does work.

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Permalink Reply by Pearse Hashmi Franklin on June 29, 2011 at 9:19pm

Thank You Guys for all the info. Deah,is it through search under cake questions . I remember doing once,but forgot how I did it. any info appreciated. Kathy, Can we use the pan coat directly out of the fridge.does it affect the cake's outer surface like color and texture. i am not a fan of baking sprays as Dawn suggested and never had used parchment paper as Teneisha does. I'm a grease and flour kind of a girl.

Thanks in advance

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Permalink Reply by Deah on June 29, 2011 at 9:37pm

Forum Search - Click on the Forum tab at the top of the Home page.  On the forum page there's a field at the top with a magnifying glass beside it.  Type in your term (less brings more results) and click the magnifying glass.  To find this discussion I typed in "goop" because I remembered that word in the discussion.  The more specific your search term the fewer responses you will get. 

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Permalink Reply by Pearse Hashmi Franklin on June 29, 2011 at 10:38pm

Thanks Deah for refreshing my memory

Deah said:

Forum Search - Click on the Forum tab at the top of the Home page.  On the forum page there's a field at the top with a magnifying glass beside it.  Type in your term (less brings more results) and click the magnifying glass.  To find this discussion I typed in "goop" because I remembered that word in the discussion.  The more specific your search term the fewer responses you will get. 

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Permalink Reply by jeri c on June 30, 2011 at 2:38pm

I use the Wilton Cake Release... NEVER have any problems with it and my cakes turn out beautiful.  I ran out last week and did not have time to go get any so had to go to the old use shortning on the pan and flour it method and my cakes came out not near as nice... one stuck a little and they had that hard crusty edge on them that I hate.  I have used the pan grease too making my own but I just love the Wilton one.

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Permalink Reply by Lenise Lee-Streeter on June 30, 2011 at 10:10pm

I don't like the crisco and flour method either.  I use Pam spray and parchment paper and like Dawn my cakes come out perfect.  If you take the parchment paper off right before you frost your cakes will be moist and not dry.  Try it both ways and see what you like best. Good Luck !

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Permalink Reply by June Kowalczyk on June 30, 2011 at 10:33pm

Yes this cake release works very well. I have been using the 1 cup/flour/veg oil/shortening since I use to make character cakes years ago. I wouldn't use anything else. And it is SOooo cheap to make. I use it straight out of the fridge. I do use rice flour tho, cause I bake for some family that are gluten intolerant. Makes no difference, works just as well. I use as a pastry brush to put on. Less messy & spreads better into the corners.

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