I made some pound cakes for Christmas. I was experimenting with different molds. Wanted to do something different than the standard bundt pan. So, I used tin steamed pudding pans. Straight up and down molds. The first couple cakes came out perfect. Plopped right out of the pan. I pastry brushed the molds w/ Sweetex and floured it, bang out the extra flour. I had trouble w/ some of the others. One completely got stuck, and broke in half, w/ the remaining cake attached to the inside. Some of the cakes came out w/ some pieces stuck to the sides. Now, I know not to put too much shortening, as it will become gummy w/ the flour. I cooled in pans 10 mins. before I de-panned. Does any of you use anything else that works well for you? Spray perhaps? Baker's Joy? Or, am I doing something totally wrong here? Thanks a bunch.

[momoreg]

Have you tried parchment paper? If it's a straight up and down cylinder, that will work well.

Hi Momoreg,

I am sorry, I didn't explain the pan too well. It is straight up and down. But, with ridges/grooves on the sides all around, and on the bottom. So, when you flip the cake out, it has a swirl pattern on top, and the sides have ridges. So, parchment wouldn't be it.
Thanks.

[momoreg]

Whenevr I have a cake that just won't come out of the pan, I freeze it, then when it's completely frozen, I torch the outside of the pan. The cake usually pops out after about 10 seconds with the torch. Before you go that route, though, try crisco spray or pam, then flour. Try unmolding when warm, and if that doesn't work, try again at room temp. As a last rsort, try the freezer technique. It's a pain, but it is effective.

[Nick.Shu]

rockin!

Thanks so much Momoreg, I'll try it.

Spoons

[m brown]

Sometimes using grease and breadcrumbs is effective. Caravan makes a product called pan grease. Commercially avalible. Good stuff

Wow the torch sounds scary!
I use pan-ease (sounds like panties huh?HA!"
It's great.. Oh, did you let the cakes cool for at least 10 minutes? That helps. Also, did you dry out the pan thoroughly before regreasing?
I made 5 different kinds of cookies and New York Cheesecakes (hey, using the regular 6" pans works!) Also, they are cute cheesecakes. My husband said that they are New Year Cheesecakes! (Guess I'm a little late..oh well!)

At work I use pan-release spray. There are good ones and bad ones.

At home a use a mixture that I keep in the cupbourd: 1 part shortening, 1part flour, 1/2 part vegitable oil. It works well and you avoid the mess and hastle of flouring the pan.

eeyore