Pan question

[kschick96]

When I bake-I have a hard time being able to get my cake, bread, etc, out of the pan without having part of it stick to the pan. I always spray with Pam really well and could use some suggestions on something else I can do differently or the name of bakeware that has worked well for you.

Examples: I made a bundt cake recently and the top half stuck to the pan. I had to remove it in chunks-which is no big deal, but it was DH's b-day cake, so I felt kinda bad.

Today I made a couple of loaves of pumpkin bread (1 regular sized, 1 mini, and one 12 ct muffins). I lost the bottom to both the regular and mini sized loaves. I was going to take them to a couple of neighbors-but can't now.

THanks for your help!

[chitownmelli]

I grease and then flour the pans - it really helps a lot!

[3timesoccermom]

Yes, for baking you need one of the sprays with no-stick AND flour. Baker's Joy is a common brand and the one I use. Or you can do as Melli said, just coat the pan with with shortening or no-stick spray and then put some flour in your pan and move it around until it covers all then shake out excess. Of course the sprays are much easier but be sure to shake well and cover liberally.

Also, I've seen this tip but never tried it yet. If you're baking something chocolate, instead of the flour you can dust with cocoa so you don't have whitish residue on your baked goods.

Happy baking - don't get discouraged.

[chitownmelli]

yep, I've dusted with cocoa, great trick. Another thing you can do is if you are using a cake mix, you can reserve a little more than a tbsp when it is dry and dust that on top of the shortening or whatever you use. This way, you don't have flour residue on top of your cake, the cake mix just blends right in :)

[JulieDB]

Perhaps the problem is the Pam? I never use that stuff. Not for baking anyway. I use either Crisco, butter, margarine or even coconut oil, depending on the recipe. Put it on liberally with your hand or use a paper towel or margarine wrapper if you don't want to wash your hand. Make sure to cover every speck of the pan, including corners and crevices. Then dump in some flour. More than you think you need. If you are making something chocolate, use cocoa powder instead of flour. Shake your pan around, tap it and bang it and get that flour around. Turn it around and around on its side over the trash can to get the sides covered. Then look for spots that you missed. If the flour or cocoa powder doesn't stick, re-grease and recover those spots. Then dump out the excess.

After baking, allow your cake or bread or whatever it is to sit for 10 minutes on a cooling rack. No less. No more. Then turn it out.

If you are still having problems you can line the pan with parchment paper cut to fit or even non-stick foil. For brownies use a piece of foil that is bigger than the pan. Then use another piece bigger than the pan going the other way. When cool just lift out the top piece of foil.

[434Teresa]

Oil the pan then line it with wax paper then oil & flour the wax paper. Cut the wax paper big enough to cover the sides of the pan also and oil them also. Not much oil just enough for it to be there it dont have to standing free know what I mean.

When you take the cake out of the oven go ahead a flip it out, it will come out of the pan easy because of the wax paper then pull the paper off the cake slow and easy.

[NIGHTB1022]

I only use parchment paper when I line a pan, wax paper can leave an off taste in your cake or bread if the bottom of the pan gets too hot. I also use parchment on my cookie sheets when I bake too. I also only use airbake by wearever pans when I bake, they are more expensive but properly taken care of they will last forever, I have some cookie sheets that are 8 years old and still shiny as new. When they get gunked up from the little bit of oil I used under the parchment paper, I simple clean them with hot water a little dish detergent and a magic eraser and they come out like brand new again.

When baking bread, I only bake in the brown glass pyrex loaf pans and use a strip of parchment in them, or line the bottom, I also bake 25 degrees lower in the pyrex than what the recipe calls for.

Also, I tap my pans lightly with my hands on the side to help release the bread before I try to turn it out. Don't take it out too hot either because that can make it stick too, it needs to cool a little bit and shrink away from the pan a bit before you try to release it as there is still steam and moisture in the bread when it comes out hot, that is the biggest cause of bread and cakes sticking.

Here is a link I found for you for lining with parchment paper:
How To Line A Pan With Parchment Paper? | Madhuram's Eggless Cooking

ALso if you look on Amazon you will find the wearever airbake sheets and cake pans. I do not recommend the Tfal brand of airbake, have used it and did not like it.

Good luck to you and hope this helps you.

[ELLE-TN]

I use wax paper too Or in a pinch I've even used aluminum foil. I just lay my pan on top of my foil/paper and use a pen to trace then cut to fit. I don't both with the sides as you can use a knife and run around the sides to loosen. This trick really saves the day!

[irishsaver]

I think perhaps it might be how you cool your cakes brownies etc. I had DD put cakes etc on the counter or on cutting boards and I had to peel the inside out for her as they got very wet and stuck to the pan...

My tip would be to check how you are cooling your cakes.
Make sure you are using a cooling rack Perhaps it might be as simple as that it was in our house...
Best of luck.

[434Teresa]

I use to worry about the coners not looking right but you what they look just fine. This is the best way I have ever found to keep them from sticking to the pan. Either the cake stuck in many places or would come right out them the last coner it would stick and tear the cake in half lol not funny but its better than letting it make me mad over such a silly thing to get mad about...so I tried wax paper and have been useing it ever since.

Aonther tip is dont shake the flour around the pan. when you sprinkle it in the pan let it lay where it falls.