Frank103 wrote:
> I use parchment paper. It works very well for me
>
> "personal chef" > wrote in message
> ups.com...
> > butter and flour!....lightly coat your pan with a thin layer of butter
> > with a paper towel and sprinkle flour over top, turn your pan over and
> > tap your pan to discard access flour.
> > This is the oldest and truest way of stopping your cakes from sticking.
> >
> >
> > Mike Avery wrote:
> >> On 9/22/06, Frank103 > wrote:
> >> > djs0302, thanks for the reply. I think the cake she was baking was some
> >> > kind
> >> > of red velvet layer cake.
> >>
> >> What I've used with good results are sprays such as "Baker's Joy"
> >> which contain flour. The provide enough tooth for an angel food cake,
> >> and still provide good release. Pam has a similar spray now, and a
> >> number of grocery stores have their own house-brand equivalents as
> >> well.
> >>
> >> Mike
> >

I second the parchment paper. Wow Mike. I haven't heard the name
baker's job since I was a kid. Not sure how it stayed in my memory, but
I remember their commericals. Maybe because there was cakes in them.