Cake Pans - How to Keep Cakes From Sticking to Them

[Herbert Eddy]

For many novice bakers, baking cakes may not be the problem. Finding
recipes or decorating may not be the problem either. Their biggest
problem may be keeping cakes from sticking to cake pans. In this
article, I'm going to give you 5 useful tips to ensure your cakes
never stick to your cake pans.
1. Make sure to let the cake cool the proper amount of time.
If the cake is sticking to the cake pan, the first thing to look at is
whether or not you're letting it cool sufficiently. Most recipes
suggest cooling the cake on a rack about 5 to 15 minutes, then running
a knife around the edge before turning it out of the pan. Just by
taking these steps, you can prevent your cakes from ever sticking.
2. Use a mixture of equal parts flour, vegetable or canola oil, and
shortening.
If you're unsure what to grease your cake pans with, try the above
mixture. Blend the ingredients thoroughly and use a pastry brush to
apply to your cake pans. Once the cake is done baking, you can then
place the cake pan on a cooling rack. Allow it to cool as recommended
in tip number 1 before removing it.
3. Cut a piece of parchment paper and line your cake pan with it, and
dab some butter under and on top of the paper.
This is a neat trick I learned from a good friend, and seems to work
flawlessly every time. It's like "insurance" that the cake will come
out. When you remove the cake it should come out of the cake pan quite
easily paper and all. Then, all you have to do is peel the paper from
the cake.
4. Don't let the cake cool too long.
Some bakers may be letting their cakes cool too much. Most cakes
should be removed from their cake pans after 5 to 15 minutes, but
definitely within 30 minutes of cooling on a rack. Anything after that
may be detrimental. However, some recipes call for letting your cakes
cool a bit longer. If that's the case, then just follow the recipe
instructions. Unless the recipe calls for it, stick to tip number 1.
5. Use aluminum foil to line your cake pans.
This is similar to using parchment paper, but is a more cost effective
alternative for those frugal bakers out there. Aside from being
cheaper, you can also mold foil a little tighter to the pan than with
parchment paper. Foil works best for round and square cake pans. You
can line your pans with foil enough to reach up and over the sides.
You may even use the extra foil as a type of "handle" to help lift the
cake out of the pan.
I know how frustrating it can be to have your cakes stick to your cake
pans. You can now use my 5 tips in any combination that makes sense to
ensure that your cakes never stick to your cake pans again. Instead of
tearing up that cake as you try to remove it from its pan, you can
ensure an easy and simple release, ensuring your cakes always come out
looking as good as they taste.