I realize this is 9 years too late but perhaps others reading feedback can benefit.

Every year I make whoopie pies in mini-egg shaped pans. Sticking was an issue I became obsessed avoiding as I make over 12 dozen mini egg whoopie pies every Easter. With my busy lifestyle, sticking was a setback in time AND detracted from their appearance.

I place all my pans in freezer until ready to bake. While cold, I brush on soft shortening (not the hydrogenated one!). It applies much thicker. I will do this twice if necessary. Works every time.
Another thing I sometimes do, I leave baked product in pans. cool. Freeze still in pans.

When I need them (and while frozen), I pass over a burner just to warm pan underside. You have now melted the fat that binds it the pan...and the solid frozen shape (instead of a tender fragile one) will release. They are also easily glazed while frozen.

• Reply