Aaarrrrrggg I Want To Cry!!!!

Decorating By jjs1227 Updated 2 Nov 2006 , 10:48pm by caryl

jjs1227 Posted 27 Oct 2006 , 7:10pm
post #1 of 23

I'm making acake for sat and was working on it today because I'm ALSO having a Halloween party tomorrow. ( Obviously I'm crazy already too new at this to be multi-tasking) so i was baking the cakes and finishin up some fondont decorations for the cake... All is going well get the cake in the oven and start working with the fondont then DISASTER icon_cry.gificon_cry.gif my fondont figure which has been drying all week BREAKS icon_cry.gificon_cry.gif I very carefully work to repair the figure, maybe it will work maybe not time will tell. Now my cake is done take it out of the oven and let cool for 10 min then flip the cakes out BOTH of them stick to the pan and are distroyed icon_mad.gificon_cry.gificon_mad.gificon_cry.gif now I have to bake the cakes AGAIN and figure out what to do with my broken fondont NOT what I needed when I still have 101 things left to do for the party and on top of it all my hubby is sick (and you know how much of a baby they can be LOL) so he's going to be no help at all. I used my brand new Wilton pans to bake the cakes is this something I'm going to have to worry about? Its the first time I've ever used any pans from them. Are there in tips or tricks to make sure they come out good? I greased and floured the pan like I useally do. What did I do wrong icon_cry.gif ??? Sorry this is so long and thanks for letting me vent.

22 replies
tiptop57 Posted 27 Oct 2006 , 7:16pm
post #2 of 23

As for your fondant figure, get some gumpaste added into it at least 25%. Wilton has a premade gumpaste and your figures still have time to dry overnight then they won't break..........

As for your cake, if they are not character pans then use parchment paper! After I started using it, I don't have any more problems. You can get the cheap stuff at Walmart and maybe the gumpaste also.

Firstlady Posted 27 Oct 2006 , 7:16pm
post #3 of 23

When I use the wilton pans I use the cake release. I never flour or grease my pans. It will get better!

Sweetpeeps Posted 27 Oct 2006 , 7:16pm
post #4 of 23

Awwe. I hate those kind of days. Just take a deep breath and tell yourself not to worry. I've never really had a problem with wilton pans sticking. I usually use the pillsbury spray with flour. But, I know alot of other people grease and flour theirs. Did you take your cake out after it cooled 10 min? Sometimes if you let it cool to long in the pan it can stick. I've heard sometimes you can stick it back in the oven for a bit to rewarm it. It supposed to come easier after that. I've never tried it before though. I'm sure someone on here will be able to tell you something to help you figure it out. Keep your chin up! In a week you will be able to look back and laugh about it all....okay maybe a year. lol

cakecre8tor Posted 27 Oct 2006 , 7:18pm
post #5 of 23

I tell you what I ALWAYs line the bottom of my pans with parchment paper then spray the pans with the parchment in there- then no sticking - just run your knife around the edges! You can also use wax paper if you dont have parchment handy.

Sorry you are having such a rough day! usaribbon.gificon_smile.gif

daisyz Posted 27 Oct 2006 , 7:18pm
post #6 of 23

In the Wilton pans I've used, I always spray Pam and then flour. Maybe this will help? Also, I always let my cakes cool for 15-30 minutes before trying to flip them out. I also use a skinnny spatula to to go around the edges and loosen before flipping. HTH!

aobodessa Posted 27 Oct 2006 , 7:18pm
post #7 of 23

Really, it's going to be okay. icon_smile.gif

If you have a thin, flat spatula, can you use it to CAREFULLY take the stuck cake out of the pans? If so, invert it into the holes in your baked cakes, wrap securely in plastic wrap, then chill it. If you've already tossed it all, you can fill with the cake tops from leveling. Alternately: bake again.

Suggestion: next time, line your pans with parchment, then spritz with pan release. I find that this works for me really well.

What type of figure did you make? Can it be "propped" against something or the broken part somehow hidden with leaves/flowers/etc.???

Sorry hubby is not well. Tell him to put on his Nancy Panties and suck it up like the Big Girls do! icon_twisted.gif No, really .... give him some chicken soup out of a can, a cup of tea, and a box of tissues. Then close the door on him so he can nap and not pester you while you work with your cake issues.

You'll get through it and be just fine!

Hope your day gets better!


rsaun Posted 27 Oct 2006 , 7:26pm
post #8 of 23

I use only Wilton pans and they never stick. My WMI taught me to make "magic grease" which is 1 part flour, 1 part oil, one part I did one cup of each, mixed it in my Kitchenaid, and stored it in Tupperware. Just brush it into your pans with a pastry brush. It lasted for a long time and every cake came out perfectly.

tiptop57 Posted 27 Oct 2006 , 7:28pm
post #9 of 23

I was just thinking on the fondant thing, you could "glue" it back together with egg white, I have done that in the past......

Oh and one more thing ((((((((((((hug)))))))))))))

It will get better!

fireychefgurl Posted 27 Oct 2006 , 7:29pm
post #10 of 23

I agree with the majority. Line those pans with parchment(I to get it from walmart)!!!! I used to have problems with my wilton pans but not any more. Make sure you use a thin spatula or knife to go around the edges to help out and this is a silly trick I use but it seems to work... once you have run the knife around and turned the pan over on a cooling rack tap all for corners with slightly strong force and then the center then all over this helps my cakes release. It is silly I know but it works!! GOOD LUCK I think we have all been there at least once. thumbs_up.gif

jjs1227 Posted 27 Oct 2006 , 7:31pm
post #11 of 23

Thank you for all of the support I knew you guys would do a great job cheering me up (nancy panties LOL icon_lol.gif aobodessa) Just what I needed! Okay off to try again, Ill try the parchment paper for this one, on the bright side I can finnally try some cake balls LOL icon_biggrin.gif

aobodessa Posted 27 Oct 2006 , 7:41pm
post #12 of 23
Originally Posted by jjs1227

Thank you for all of the support I knew you guys would do a great job cheering me up (nancy panties LOL icon_lol.gif aobodessa) Just what I needed! Okay off to try again, Ill try the parchment paper for this one, on the bright side I can finnally try some cake balls LOL icon_biggrin.gif

That's the spirit! When life gives you crumbs, MAKE CAKE BALLS!!!!! icon_lol.gificon_lol.gificon_lol.gif

We're just too cool for words here, aren't we? icon_cool.gif

crafty01 Posted 28 Oct 2006 , 2:53am
post #13 of 23

I use cooking spray and a pastry brush swish around. Works for me.

joanmary Posted 28 Oct 2006 , 3:00am
post #14 of 23

The 'magic grease" as someone called it works great. That is all I use now. I love it.

ChristaPaloma Posted 28 Oct 2006 , 3:09am
post #15 of 23
Originally Posted by joanmary

The 'magic grease" as someone called it works great. That is all I use now. I love it.

Ditto...and so quick to prepare a pan with...jus brush it on.

Hugs & good luck with the next one.

jjs1227 Posted 29 Oct 2006 , 3:56am
post #16 of 23

Frist off thank you for all of you help. I'm going to try the magic grease on my next cake but since everything that could go wrong did go wrong with this cake I was to much of a wimp to try it, I ended up using the parchment paper and it worked like a charm. Everything that could go wrong when wrong with this cake. So I baked another cake then had to bake a chocolate cake because they wanted half white half chocolate. the chocolate cake fell horriably (sp?) icon_cry.gif didn't have another cake so I just had to use it (plus after baking 3 cakes in one day I was done baking LOL) the vanilla cake baked up taller than the chocolate so the two sides of the cake were uneven. My fix on my fondont didnt hold, The FBCT that I made broke in half when I put it on icon_cry.gif I repaired it the best I could and put it on the fondont then it was starting sweating icon_confused.gificon_surprised.gif I made a double batch of frosting to frost the cake and RAN OUT icon_surprised.gificon_mad.gif , The Icing on the back and sides was full of crumbs (yes i used a crumb coat) and you could see the cake through the frosting on the top. But here is the Finished product not bad if I do say so myself especially with the laundry list of problems and I had and the pressure to get it done on time. What do you think?

jjs1227 Posted 29 Oct 2006 , 4:01am
post #17 of 23

oh p.s. the computer is made out of fondont the screen is a FBCT I piped all of the letters on the keyboard the part of the screen thats holding the transfer is the part that broke in half. The cake is 8in square van and 8in square chocolate with strawberry cream filling the rest is iced and decorated in buttercream
p.s.s I think the happy brithday lettering is my best handwriting EVER LOL icon_biggrin.gif

dldbrou Posted 30 Oct 2006 , 1:32am
post #18 of 23

I only use Bakers Secret. It is both oil and flour mixed and sprays a fine white film on your pans. The only problem I have with the spray is that I have to hold my breath because it makes me cough when I spray it. I think Crisco has also come out with the same type of flour spray. As long as you cover the entire pan your cake will not stick. It also works on character pans. Good luck on the next one.

OhMyGoodies Posted 30 Oct 2006 , 4:24pm
post #19 of 23

Hey ladies. I'm new to cake decorating business and only buy Wilton pans with the exception of a few cupcake pans and such. When I first started I only knew about Wilton products now I'm finding there are other companys that have just as good if not better products.

As for the cakes sticking... Saturday night I baked 3 cakes, using the checkerboard pan set. I had 1 problem and only one problem with this. I let the cakes cool IN pans over night until around noonish Sunday. When I flipped them out I noticed where I had poured the batter in - in the sections of the divider (made the Wilton Featured Project Candy Corn Cake) the outside ring of yellow was in pieces meaning each section I did didn't blend or attach to the other sections of the same row. So I had small gaps here and there where they didn't "seal" fully. So I just piped a little icing in the gab and continued on my way.

As for the sticking... I don't have any problems with this except a touch of what I call crust. It's just a little tiny bit of like the top layer that sticks to the pan if any at all. Normally it comes out clean as can be. I ONLY use the Wilton Cake Release Spray. All my life growing up and making cakes for mom and her work she had me use the Bakers Joy and Bakers Secret spray stuff and it always messed up unless I used a whole lot and then it left this nasty film and nasty taste on the cake. So I only use the Wilton Cake Release Spray. I haven't tried the Cake Release in the pour out brush on container yet and not really sure if I want to try it lol. I've also never tried the lining the pan because I've never had cakes stick icon_redface.gif so I can't comment on that lol.

I do plan on using the "magic" stuff so I want to thank you for posting that little trade secret! icon_smile.gif

Hope this helps.

Sugarflowers Posted 30 Oct 2006 , 4:44pm
post #20 of 23

Everyone has given you great ideas for prevent your cakes from sticking, so beyond saying that I use the pan coating (shortening, flour, oil), I'll leave that one alone.

For fondant or gumpaste figure repair I learned a new trick in July. It's called glug. Add a small amount of water to your fondant or gumpaste to make a glue with the consistency of wood glue. Warm it in the microwave and then mix well. Apply a small amount to your piece, hold for a minute or so. Once the glug cools your piece will be fixed. If there is any glug that oozes out, scrape it off with a hooked clay tool blade or craft knife. Once it has dried completely, you can sand away any seems that might be showing.

heavenscent Posted 2 Nov 2006 , 4:18am
post #21 of 23

looks good for all the issues you had

beachcakes Posted 2 Nov 2006 , 12:53pm
post #22 of 23

Ooo Sugarflowers, that is a great tip! Thanks for sharing!!

caryl Posted 2 Nov 2006 , 10:48pm
post #23 of 23

Sugarflowers- Great tip!

jjs1227- Your cake turned out great! If people only knew what we go through to give them a nice finished product they would pay us double! lol! icon_lol.gif

Quote by @%username% on %date%