djs0302, thanks for the reply. I think the cake she was baking was some kind
of red velvet layer cake.

> wrote in message
oups.com...
>
> Frank103 wrote:
>> I was watching a baking show and the lady said she always kept a
>> mixture -
>> 1/3 Crisco, 1/3 veg oil and 1/3 flour - in her cupboard to spread on the
>> bottom of her cake pans so the cake doesn't stick to the pan. She said
>> the
>> reason she doesn't use some type of spray is that a spray gets on the
>> side
>> of the pan and the side of cake pans aren't supposed to have anything on
>> them. Can someone tell me why the sides of cake pans shouldn't be greased
>> or
>> coated with a spray etc.. Thanks
>
> If it's something like an angel food cake or other type of foam cake
> such as a sponge cake or chiffon cake you don't want to spray the sides
> of the pan because the batter needs to cling to the sides of the pan as
> the cake rises. Cakes like that are often cooled in the pan upside
> down before removing them from the pan. If you greased the sides of
> the pan the cake could fall out when you turn the pan upside-down. For
> an ordinary butter type cake though I always grease both the bottom and
> the sides of the pan. Most recipes I've seen for butter or shortened
> cakes say to grease the sides of the pan.
>