My girlfriend and I have searched and searched and we cannot find Baker’s Joy. Anyone in ontario know where it can be bought?
I would greatly appreciate the info, Deni
My girlfriend and I have searched and searched and we cannot find Baker’s Joy. Anyone in ontario know where it can be bought?
I would greatly appreciate the info, Deni
Welcome cake4u! And from your fellow/sister Canadians, merci beaucoup!!! I hadn’t been able to find it in BC yet. Will check Michael’s locally.
Denim, there are also some posts on the forum for making your own “baker’s grease” that you smear on instead of spray. Sorry, don’t have the link at the tip of my fingers. But if you got creative with search terms in the box, upper right, you’d be sure to find a thread or two. Welcome to you as well!
I live in the Niagara region of Ontario and I cannot find Baker’s Joy either. But one day I was in Giant Tiger and I happened to see a can of Pam for Baking with flour.
It contains soybean oil, soy lecithin and wheat flour. I used it this weekend and made mini carrots cakes with Rose’s Carrot Cake Recipe. I used the mini cheesecake pan from Chicago Metallic and I had no problems getting the little cakes out of the pan. I took them out of the oven and let them sit in the pan for about 10 minutes and they just slid right out. It did not leave a funny smell or taste on the little cakes either. Now the big test will be using it with one of NordicWare’s intricate bundt pans. This might be a option for you as well. I seem to remember reading somewhere (maybe somewhere on these posts) that Bakers Joy no longer is supplied to Canada.
As for the homemade bakers grease that Carolita mentioned. I have seen posts for that as well. I think if you go to Cake Central.com quite a few of the members there use the homemade bakers grease with great success. There maybe even a posting for the recipe. I have used Wilton’s Cake release since I started baking and it works great. But I am very excited about trying the Pam for baking with flour on the NordicWare pans. It would be so much easier to spray the pan to get into all the nooks and cranny’s instead of trying to smear a baking grease into it with a small brush. But for just regular shaped pans, round or square, the Pam for Baking with Flour works very well. It is probably very similar to Bakers Joy.
I should have remembered more about what search term to use, because I started the thread in September! I was having problems with release from an old Nordic Ware bundt pan. Excellent info about Nordic Ware pans in general and lots of great ideas for getting cake release from all pans!! A couple of new and interesting ones from Patrincia and CharlesT for white and chocolate cakes respectively. And in the very first reply, a recipe for the pan smear from Silvia.
I mixed up Silvia’s recipe and use it with great success with paper towelling rather than a pastry brush to get it into every corner. A generous application at first, and then removing excess while getting it into every corner. Used up the last of my shortening to make the smear, and it’s almost gone now. Must get more. Will report back on your shortening question in the other thread, Denim, about what type I’m able to find.
Thanks for the referal for that thread Carolita. I must try this bakers grease as well as the pam for baking. See which one is better. A couple of questions when making it.
1. What type of oil do you use. I am assuming you need to use one that does not have alot of flavour. ie - canola oil.
2. Does the shortening need to be melted to mix in or just softened?
3. Do you store it at room temp? or in the fridge. I am just a home baker and might not go through it as fast as someone who does this professionally. It might last longer in the frige.
#1 - yes, a no flavour oil of any type would be best.
#2 - room temp shortening - don’t melt it!
#3 - all 3 ingredients are stored at room temp, when kept separately. Can’t see any reason to refrigerate, if they are mixed together. But perhaps others have input to offer here? The bit I mixed up in September is still fine. I’ve been storing it in my cupboard at room temp - with a lid on, of course.
I personally don’t much care for inhaling all the overspray from the pan coatings, and often find on non-stick pans all the spray slides down the sides puddling in the bottom of the pan - resulting in cake not releasing properly and goo at the top of the finished product. I much prefer to just use good ol’ Crisco shortening applied with a soft brush kept specifically for this use, and then flouring. Especially for fancy Bundt pans like the Cathedral. Sprays are convenient & certainly do have their uses but more often than not I stick to Crisco. That has never failed me yet.
I love Crisco too kuchenbaaker, but lately I seem to have started having problems with it and when I use it to make pastry somehow lately the pastry just hasn’t felt quite right and I can’t put my finger on it.
I hear the Crisco formula has been changed to have lower levels of bad fats (trans fats?)—maybe that has something to do with your pastry problems?
I also use the pan “goop”—in fact I have two versions, one made with flour and one with a mixture of cocoa and flour (for chocolate cakes). I keep mine in the freezer.
Denim, I see on your profile that you are in Hamilton. I’m not too far away near Kitchener/Waterloo, and I found a baking spray with flour at the Wholesale Club place near me in Waterloo. I checked their website (http://www.wholesaleclub.ca/) and it doesn’t look like there’s one in Hamilton, but there is one in Toronto. Golda’s kitchen in Mississauga carries a similar product by Wilton (http://www.goldaskitchen.com/merchant.ihtml?pid=8273&step=4).
Thanks I am going to try another one of the wholesale clubs near me plus another friend told me that she saw Baker’s Joy at Michael’s Craft Store. I shall find Baker’s Joy yet!
I was having problems with release from an old Nordic Ware bundt pan. Excellent info about Nordic Ware pans in general and lots of great ideas for getting cake release from all pans!! A couple of new and interesting ones from Patrincia and CharlesT for white and chocolate cakes respectively. And in the very first reply, a recipe for the pan smear from Silvia.
