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pan release question

post #1 of 8
7/29/08 at 9:04am
Thread Starter 
Hey everyone, it's been a while since I've had time to stop in! Quick question...bought some new muffin top pans that have a standard teflon coating but no matter what I do...no spray, oil spray, pan release...the cakes are very difficult to get off the pan. I end up having to run a knife around each cake and gently pry them up...needless to say too time consuming! Anyone have an idea of what to do/use to make this go better?

Thanks,

Micheline
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post #2 of 8
7/29/08 at 3:58pm
Try to lightly flour the pan.
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post #3 of 8
7/29/08 at 4:09pm
I have had some pans that I have had to spray with Pam, brush with butter, AND dust lightly with flour in order to get them out. They came out fine when I went that route. It was a big pain in the butt though!!!!!!
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post #4 of 8
7/29/08 at 10:00pm
Since you're making muffins/cakes, could you just use a paper lining (muffin cups) for your cakes? Otherwise, if you're trying to do it presentation-style I would generally always grease and flour my pans before baking... even to the point of greasing and using parchment for things that are larger (like cakes or loaves of banana bread, etc.)
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post #5 of 8
7/29/08 at 10:09pm
The best thing is a professional baker's glaze.... Check with a production bakery about where to find a re-glazing plant, but in every major city there is a plant that takes bread/cake pans and coats them with a professional baker's non-stick glaze. This does wear off eventually, (sugar hastens the process) and many bakers have two sets of pans, so they can always send one set out to get re-glazed. It's not an expensive process, think about 2 or 3 bucks per pan, and it doesn't take very long either
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post #6 of 8
7/30/08 at 8:30am
Nice to see you MB!!!!
Try using Bakers joy and quick freeze the pan before adding batter.
I think it's a vegan/kosher/parve product.
I find chilling the pan with the spray creates a barrier.
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post #7 of 8
7/31/08 at 7:19am
Here's the easy solution:
Make "baker's grease".
It's just like greasing and flouring the pan, but it's easier to use.

Simply mix 1 part a.p. flour with 1 part shortening with the whip attachment on the mixer. Then add one part vegetable oil. Whip til smooth. Store in a cool place. Apply to pans with a brush or your hands.

This stuff is what I use when I have extremely difficult items to get out of weirdly shaped pans. It's awesome!
Try it.....you'll love it!
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post #8 of 8
8/11/08 at 6:08pm
Hmmm...mind telling us what the brand is? I would like to avoid it next time I have to buy bakeware for my employer?
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