The best releasing agent is butter
get some baking paper, get a good dollop of butter and wipe it around the sides of the pan and on the bottom everywhere
then pour in the mix and cook normally
Is your pan rusted?
You don't have to use spray ,there are a lot of other alternatives .
Properly preparing your baking pans is one of the important keys to successful baking. Generally, the way in which they are prepared varies by the type of recipe--you can use oil, butter, clarified butter, shortening or pan spray, and so on.
Try this recipe. It's a very simple
cake but has a yummy frosting that my kids love.
http://www.countryliving.com/recipefinder/basic-vanilla-cake-69
You must make sure that you grease your pan really generously before you
put the batter in. You can use either a vegetable shortening or a cooking
spray.
Once you take your cake out the oven, give it about ten minutes to cool
down before tipping it onto a surface to cool. Sometimes if cakes are left in
the tin too long after cooking it causes them to stick.
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