New to the Forum and love all of the info.  Just one question.  Do you use parchment on the bottom of all your cake pans?  I’ve never used it in the past but a friend recommended it.

Hello, NanaPam. Welcome!

Yes, I’d also recommend using parchment on the bottom of all your cake pans. It’s best. The last time I made a cake I did not have parchment paper, so I used about twice as much Baker’s Joy or PAM as I normally use (it was very greased), and it also worked really well. But I still prefer to use parchment, though.

I use Wilton cake release on cakes 10” and smaller and I have never had any problems.  I use parchment on the bigger cakes.

Hi, NanaPam!

Welcome!  I’m in NC, too (Charlotte).

I sometimes use parchment, but I mostly use waxed paper.  It’s what recpies wrote before parchment was readily available.  I’ve found I like it better because it sticks really well to the bottom of the greased pan and doesn’t come out when I tap out the flour.

But one or the other really helps cakes to release a lot better, IMHO.  I even use a little rectangle of it in mini loaf pans.

—ak

Hi, Anne! Since when did you become “Administrator”? How did that happen? What a surprise!

Hi, Jose!

When?  Just a few weeks ago, I’d say.
Why?  Now that’s harder to say!  Maybe because I run mouth a lot around here!  : )

—ak

Hi Pam! I use parchment on all baking pans. For me, it takes the worry out of the equation.

Welcome! I use parchment in all my baking pans. I’m afraid not to!

Georgie - 06 November 2011 07:55 PM

Welcome! I use parchment in all my baking pans. I’m afraid not to!

yeah ... what she said

Hi NanaPam and welcome!

re: parchment
It’s all been said above!

I recently made a cake from an old recipe (Italian) that said only to grease the pan. I was in “follow the recipe” mode, and didn’t use parchment or waxed paper. Boy, was I sorry! It really does help.

I almost always use parchment, it’s particularly helpful on chocolate cakes, which seem to like to stick.