Pam works for me. So do the spray products with flour added. Once I started baking a lot I wanted to get away from the spray products because the spray particles wind up in the air and on cabinet knobs, etc. Sprays work. I just wanted to reduce my use of them.
Old-fashioned grease-and-flour works, but it is messy and it is easy to miss a spot.
The various pan-coating products such as Wilton's Cake Release work wonderfully.
My preference is a home-made version of Pan Goop. It is simply equal parts of flour, shortening, and oil. I use a cup of each, mix them in my food processor, and store it at room temperature in a glass jar. I apply it with a silicone pastry brush.
Edited: 04/24/2008 10:13 AM by Moderator
Check the baking aisle for it.
I have started using the easy bake strips because my cakes weren't baking even.
Since I have been using them my cakes are nice and even and bake up to the top of the pans, but they do kind of stick to the bottom and sides of the pan.
I am going to try your "goop" for coating the pans...but question...do you coat the sides of your cake pans to the top also?
Before using the easy bake strips I did not have this problem of sticking.
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