Have you had the same problem my friend has? Read on…
While visiting on the phone the other day with a realtor friend, she mentioned that she didn’t have much time to bake but did find time to bake a lemon Bundt cake. She was removing the cake from the pan when the cake said, “Uh, Uh, I’m not leaving this pan in 1 piece!” So part of the cake stayed in the pan while part of it came out on to the cooling rack. This was so disappointing not only because she wanted to present a beautifully baked cake to her family but also because she had spent valuable time baking the cake. She told me that she had greased the pan thoroughly and didn’t know how to resolve the problem.
When baking a cake or quick bread that has a fat in it such as shortening or butter, it is very important to not only grease the inside of the pan but also to coat it with a light dusting of flour to allow the outside edge of the cake to release from the inside of the pan. I was of the old school and greased and floured my cake pans as my mom taught me. I used a light brushing of butter and then dusted the pan with flour. I always would then turn the pan upside down on a piece of waxed paper and give it a couple of taps on the counter to ensure that the extra flour was removed from the bottom and side edges before pouring the batter into the pan.
However, Miss NiNi needed to fast forward to the present day. PAM (Baking) to the rescue! While holding the nozzle about 6 inches from the inside surfaces of the pan and giving just light shots from the aerosol can, I can now grease and flour with quick shots of spray from the can. No floury residue, yet the spray is doing both jobs at once. It’s amazing! I had used other products like this previously, but I just did not like how the extra residue baked on to the pan where the batter had not touched it. After removing from the oven and cooling for about 10 minutes, my cakes and quick breads have a beautiful appearance, and the pans clean up slicker than a whistle!
Give it a try!