How to stop things sticking?

ruby_eskimo

I keep having a problem with my baking items sticking to the pans. I make sure to thoroughly grease my pans but still everything sticks!

I made some Millionaires Shortbread at the weekend and it's firmly stuck to the pan! I can't seem to get it to budge. Any ideas?

marmitepotato

I use grease proof paper or silicon sheets, or ovenproof sheets that you can get in Poundland. They might help you OP.

marmiterulesok

I always use grease-proof paper for all my baking.

Maybe the baking dishes you're using are a bit past it and you need to invest in some new ones?

meritaten

baking paper or greaseproof paper.

Lilyplonk

I either grease the tins then flour them as well OR just use greaseproof paper to line the tins/baking trays.

The only things that the greaseproof paper didn't work for was 'cocktail-size sausage rolls' that were bought frozen - they mostly stuck like crazy. Think it was all the fat oozing out of them that caused them to stick.

Most annoying as I'd promised to supply them as part of my contribution to a family buffet table :mad:.

angeltreats

For something like millionaire's shortbread, line the base of the tin with baking paper, leaving two ends hanging out so you can lift the baked item out of the tin when it's done.

For a Victoria sponge or similar, you can either grease and flour the tin, line the base with baking paper, or use a cake release spray. I almost always use cake release spray these days, Dr Oetker does one for about £2.50 which you can get in the supermarket. It lasts for ages and is much quicker and easier than having to grease & flour or cut out discs of paper. I love the stuff. It's also great if you're using a bundt or other tin with nooks & crannies that is difficult to grease.

The other thing you could try is using a silicone tin. I have a square one I use for parkin which tends to stick to a "normal" tin. I'm not a huge fan of them though.

zippybungle

I always grease AND flour too and never have a problem with things sticking. As someone else mentioned, for millionaires shortbread, I would prob line the tin with greaseproof paper (only the cheap stuff from £1 shop or Supermarkets own value brand)

Zippy x

Chris25

I bought the silicon sheets from Poundland & cut them to size to line some of my tins & 1 of my frying pans.
I use cake-release spray for my bundt tin.

purpledonkey

I would also second cake release spray, it's brilliant. Never had any problems with it!

colinthecockrel

Chris25 wrote: »

I bought the silicon sheets from Poundland & cut them to size to line some of my tins & 1 of my frying pans.

I second this idea. I bought my sheets in Ald! - cut them to size, ie: I have 2 x 8" circles to line my sponge tins, and I have several oblong pieces to line a baking tray for flapjack, or other tray bakes. Works brilliantly and just need to wash them up along with the baking equipment and they're ready to use again.

foxgloves

I tend to use baking parchment to line tins for just about all baking these days, as I agree it's frustrating to put the effort in then struggle to get it out of the tin. I've got a roll of Waitrose essentials range which is good & lasts for ages. In fact, I re-use it several times if it isn't sticky. Have also used Aldi's. Also good & does the job.