I have a coating recipe my cake decorating teacher shared with us. It is supposed to bake all the crumbs into the cake, and help the cake release from the pan without any trouble. You mix 2 cups flour, 1 cup veg. oil, and 1 cup Crisco. It looks pretty gross! But it stores as long on the shelf (covered and sealed) as Crisco would, and it never sticks. I don't know if it really bakes crumbs in better; since I've always used this recipe, I have no comparison.
I really prefer this to the grease and flour method, since I always made a mess with that. I haven't tried Cake Release--not sure what the cost/time benefits of it are, but I thought I'd throw this out as another option.
ntertayneme Moderator
Joined: Apr 13, 2005
Posts: 2743
Location: Lake Charles, Louisiana
Birthday: Nov 01
Posted:
Tue Dec 20, 2005 2:10 pm
I use the pan coat recipe from here and it works beautifully ... There is one cake that I do, Italian Cream Cake, that if I do not coat the pans really heavy w/the pan coat, they will stick every time... so may try applying a heavier layer of pan coat and see it that works better for you.... Good luck!!
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