"Raj V" wrote in message
...
MOMPEAGRAM wrote in another thread:
SNIP
To unmold (bundt pan). Place Cake pan right out of the oven onto a
towel
in the sink soaked with boiling water. Invert onto rack.

I have a problem unmolding ALL my cakes, regardless of the pan. I usually
spray the bottom and sides lightly with canola and spread with my fingers.
I
have tried flouring the pan too.

If I'm reading the instructions above correctly, you invert the pan onto a
rack with the hot, wet towel draped over the pan? Not sure how this works
since the pan is already hot? And does it work for all pans? When I invert
on a rack the stone counter surface always gets really wet so I usually
place on the grates of the stove.

What are the other secrets of unmolding?

I never have problems releasing cans from their pans. You don't have to fool
around with boiling water or other BS. First of all, I can't ever remember
reading a recipe with instructions to spray the pan with a light coating of
oil. The instructions universally say to butter or grease the pan. Here is
what I do. I grease the pan with solid shortening. Then, I line the bottom
with parchment cut to fit the pan. Then I grease the parchment and add some
flour. I shake the pan to distribute the flour and turn it over, dump the
flour, and tap the pan on a surface to release the extra flour. My cans
always release. For pans that you can't line with parchment, like a bundt
pan, you need to use a GENEROUS coating of solid shortening and then follow
with flour. You can't be skimpy with the shortening. If you want to
streamline the process a bit, you can combine equal amounts of shortening
and flour (i.e., put a cup of flour and a cup of shortening in the mixer and
combine). The resulting mixture is called "pan grease" and can be rubbed on
or brushed onto the pans. A more expensive and less satisfactory approach
is to use a product called "Baker's Joy." This is an aerosol mixture of oil
and flour. PAM has a similar product. Neither of these products will do as
reliable a job as shortening. I know that people will have a conniption
about using, gasp, hydrogenated shortening. If that is an issue, you can
use the new Crisco or Smart Balance. Butter and lard are also good
alternative.