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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
Cheryl's Cooking Now! is looking for: (3 recommendations)
I need your advice. I've already got the cake batter and forgot to buy Pam baking spray. I have cooking spray will that do? or would you generously grease the tube pan and flour?

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Last updated: May 3, 2014 5:09 am
Posted: Oct. 5, 2013 7:10 am
Commented by: Volleyballmom
Oct. 5, 2013 7:13 am
I'm pretty sure the baking spray is cooking spray with flour in it, so I would do it myself instead of cooking spray. But I bet the cooking spray would work too! Big help I was, lol
Oct. 5, 2013 7:16 am
Hi Cheryl! Well I'd just go the traditional way and grease and flour the pan :)
Cheryl's Cooking Now!
Oct. 5, 2013 7:16 am
I really don't want the cake to be a flop. I have used the shortening and floured before but loved the looks of how it turns out with the Pam. I really don't want to drive to the store for just one item. ***Another question. Can I put this in the fridge til son can pick up the Pam for me?
Deb C
Oct. 5, 2013 7:18 am
I always use Crisco and flour, just tap the excess flour out and it should be fine. Save me a piece!
Oct. 5, 2013 7:18 am
Sweet Treats gave me this a couple of weeks ago. Homemade pan release: Ingredients: 1/4 cup Shortening 1/4 cup Vegetable Oil 1/4 cup All Purpose Flour Instructions Instructions: Combine all ingredients and store in an airtight container. Can be kept for three months and does not need refrigeration. Tip: Use a silicone bristle pastry brush for easy clean up. Cover all nooks and crannies to ensure that your cake pops out nicely.
Oct. 5, 2013 7:19 am
if you put it in the fridge, I would probably bring it close to room temp again and beat it before baking.
Oct. 5, 2013 7:20 am
If it is a chocolate cake use cocoa powder instead of flour.
Cheryl's Cooking Now!
Oct. 5, 2013 7:21 am
Thank you everyone. I think I'm going with Lela's advice. However, I do not have the pastry brush. Yikes! Okay, grease and flour. Thank you all!
Oct. 5, 2013 7:43 am
Any of those cooking spray products will work. I like those better then using butter since you can get a thinner, more even coat. Sprinkle with flour and the tap away the excess.
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Recommended by: Cheryl's Cooking Now!
Oct. 5, 2013 7:24 am
I forgot to post the recipe, guess it doesn't matter what recipe it is
Cheryl's Cooking Now!
Oct. 5, 2013 7:42 am
I'm just like a kid. I licked the bowl and beaters! So good!
Oct. 5, 2013 8:10 am
I only use cooking spray for baking. it'll be fine:)
Cheryl's Cooking Now!
Oct. 5, 2013 8:49 am
I just took this cake out of the oven. I let it cool before putting on a wire rack. The bundt pan slipped and the edge crumbled but I gripped the pan and it looks amazing! Wished I could take a pic for you to see it. I do not have a cord for my camera to put in harddrive.
Commented by: Semigourmet
Oct. 5, 2013 8:59 am
I would do what my mom always did before they had cooking sprays. she would use either crisco or butter, and her fingers, grease the pan and then add about 2 tablespoons of flour and rotate pan patting the sides to keep the excess, flour from clumping then just dump extra into sink or trash can patting the sides again to remove any excess,
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