"Eric Jorgensen" wrote in message
news:20050223140651.3f8034bb@wafer...
On Wed, 23 Feb 2005 20:37:21 GMT
"Vox Humana" wrote:



Come on, it says so right on the back of the box, even specifies PAM
sometimes :-)

I'm sure that when Proctor and Gable still produced Duncan Hines mixed, they
probably specified PAM!


I've met bakers (probably related to some, don't recall) who keep
around
a few boxes of cake mix for the purpose of dusting with something other
than plain white flour.

That's a new one to me.

I've been dusting brownie pans with cocoa for a while, it works well.

Yes. I started down that road, but I thought it would muddy the waters.

Cakes are a bit easier to release from their pans when fully cooled.
The
OP *was letting it cool fully before flipping it out, right? It's easy to
get impatient.

I also suspect that super-emulsified cake mixes (Duncan Hines, etc)
make
cakes that tear more easily, or are more sticky, or something.

I do try to wait 10 minutes before releasing the cake. As you say, the cake
is stronger after cooling. I think that you can have problems if you let
the cake fully cool in the pan. I speculate that the cake steams in the
pan, creating a sticky layer that attaches to the pan. That's been my
experience although the theory may be wrong.