Any quick responses would be great, as I have a cake cooling right now that wont come out of the pan. Should i keep letting it cool and go back after a bit?
Does it make a difference what proportion of shortening and flour is used?
I'm not sure about using wax paper in the oven. I've honestly never tried it or know one way or the other about it, so I googled it, and found some arguements for and against using it in the oven. So for now I think i'll just stick to shortening and flour. And I guess I will start paying more attention to the time! Thanks for your help!
Can I use Reynolds® Cut-Rite® Wax Paper in the oven?
Cut-Rite® Wax Paper may be used as a liner in baking cakes, quick breads, muffins or any baked food in which the batter completely covers the wax paper lining. Wax paper should never be directly exposed to the heat of an oven.
Why should I line my cake pan with wax paper?
When you line cake pans with Reynolds® Cut-Rite® Wax Paper, there is no need to grease and flour the pans. Here's a quick tip: Place each cake pan on wax paper, trace around bottom, cut out a wax paper circle and drop it into the pan. After baking and cooling, loosen sides of cake with a knife. Invert cake onto a cooling rack. Remove pan and peel off wax paper for a smooth surface that's ready to frost.
I can't tell you how much flour/shortening to use because I don't use it. I just line my pan and spray.
as far as helping a stuck cake out of your pan try running a spatula around the edge or a knife and see if you can loosen it up AFTER it's cooled. hopefully it doesn't get stuck on the bottom and the middle stays in the pan- have had that happen before. i usually just use like PAM baking or flour spray. never had luck with butter and flour guess i never do it right.
good luck hope it comes out ok...no pun intended
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more