OK - so I'm making my first wedding cake for saturday...baked my first layer of the 14' pan - I can't get it out!!!ARGH!!! some of the cake started to separate (the top was starting to come off) What do I do now!!! I greased and floured my pan!!!! H-E-L-P!!!
Try reheating it; you may have let it cool off too much. IF you greased it, you should be able to reheat the grease, to let the cake slip out.
Ok, Calm down.... Let's see, try to go around the cake edges with a spatula, then see if it will come out. Now if it's stuck to the bottom of the pan try and angled spatula and try to get it out. The next time you bake try the cake release it's really good and when I use it I don't wait for the cake to cool I just take it out the oven, wait about 3-5 minutes and I turn it over and it just plops out.
I hope everything works out, so you won't have to bake the layer again!
Well, my pan was still luke warm (maybe too warm???) when this happened!!! What if I froze everything and then ran warm water on the bottom - has anyone ever tried this method??? I think I might have just made it up...I have no idea what to do!!!
I use a product called Baker's Joy, and I over spray the pan with it so that the cake won't stick. Another thing you can do is grease the pan and then put a piece of parchment paper the same size of the pan on the bottom of the pan and then grease and flour the paper. I haven't tried the paper technique but I have some recipes that call for that. If the cake you already made isn't too bad you could always use icing to put it back together. Hope this help.
Yes reheat then take it out. Next time line your pans with parchment paper or waxed paper then spray with floured baking spray. This how I get my best results.
well, it came out - piece by piece!!! yuck!!! I think it can be saved, I'm just a little troubled as to how to torte/fill it now! It's in the freezer until I can figure this out!!!
please - any advice would be appreciated!!!
I would make another one and always grease the pan and put greaseproof papre around the insides of the pan and the bottom and grease again. Full proof.
Well, what happened to the cake? Was it good and were there any complaints? I always use the cake release too and I've always wondered what to do in this situation too.
Here's what I use to grease my pans. Equal parts of oil, shortening and flour mixed together. Never have had any stick at all. Some decorators in this area keep it mixed and in the fridge for use.
Oops forgot to complement the cake before I submitted. It's beautiful!!!
wow great cake!!!!! good job well done!!!
Thank you both! and thanks for the release recipe, butterflyjuju....I'm not sure that making wedding cakes is my thing though - I had a good run but I'm considering retirement now - not all cakes, just wedding ones...too much stress!!!