mommix3 Posted 15 May 2009 , 8:46pm
post #1 of

Someone please tell me how to get the cakes out of the pan without them breaking!! I'm about to scream! I am doing this cake for my 5 year old niece bday TOMORROW!! I baked the cakes but they broke when I tried to get them out of the pan. I'm using wiltons round pans. Sizes 8' and 6". Thanks

Angela

31 replies
lil_girl4 Posted 15 May 2009 , 9:06pm
post #2 of

I use Baker's Joy spray, it has flour in it, and usually do not have a problem. Chocolate cakes seem to give me the most problem. I have heard of a lot of people cutting parchment paper to fit in the bottom of the pan. If the cakes are not to bad you can try putting them back together with icing so you do not have to start over. Sorry you are having trouble. Good Luck!!

lil_girl4 Posted 15 May 2009 , 9:09pm
post #3 of

Oh I also let my cakes cool for 10 minutes on a cooling grid and then turn them out onto the cooling grid to let them cool completly. I spray the grid with the same spray so the cake does not stick to the grid, I saw this trick on CC somewhere.

mommix3 Posted 15 May 2009 , 9:33pm
post #4 of

I'm off to buy parchment paper!! I may be up all night making this darn cake but my niece WILL have a "whole" birthday cake!!! I'm SOooOooO frustrated. But my kids are happy, they are getting to eat the cake that didn't turn out. icon_sad.gif

Angela

kakeladi Posted 15 May 2009 , 9:47pm
post #5 of

Did you grease & flour the pan before adding batter? Were you trying to take the cake out of the pan as soon as it is removed from the oven? Were you letting it cool (much) more than 10 minutes before trying to remove it? Those usually are the reasons a cake breaks when removing from pan.
You don't need parchment paper - waxed paper; a brown paper bag or other such would do just as well icon_smile.gif Grease and flour the pan, put in which ever paper you are using, and grease & flour that before adding the batter. Sprays such as Pam or Baker's Joy can be used.
Once the cake has baked, remove it to a slightly elevated rack to cool in the pan about 10 minutes, then turn the cake out of the pan onto the rack to cool more. After about 20 minutes loosely cover it with plastic until completely cooled thru.

scoutmamma Posted 15 May 2009 , 9:58pm
post #6 of

my wilton pan stick more than any other... with wilton, i have to use parchment... otherwise i find Pam works really well, but the Aldi's spray works the best, for me anyway! HTH.

nickymom Posted 15 May 2009 , 10:00pm
post #7 of
Quote:
Originally Posted by kakeladi

Did you grease & flour the pan before adding batter? Were you trying to take the cake out of the pan as soon as it is removed from the oven? Were you letting it cool (much) more than 10 minutes before trying to remove it? Those usually are the reasons a cake breaks when removing from pan.
You don't need parchment paper - waxed paper; a brown paper bag or other such would do just as well icon_smile.gif Grease and flour the pan, put in which ever paper you are using, and grease & flour that before adding the batter. Sprays such as Pam or Baker's Joy can be used.
Once the cake has baked, remove it to a slightly elevated rack to cool in the pan about 10 minutes, then turn the cake out of the pan onto the rack to cool more. After about 20 minutes loosely cover it with plastic until completely cooled thru.




Ditto!

mommix3 Posted 16 May 2009 , 12:14am
post #8 of

Yes, I did grease and flour the pans. I did let them sit for longer than 10 minutes to cool before trying to get them out of the pan also. I have some more in the oven right now that I used parchment on. I didn't grease and flour the parchment though UGH! hopefully they won't be too bad to remove the parchement. I'm going to make these until I get it right!! ALL NIGHT if I have to... Thanks for the help.

Angela

ceshell Posted 16 May 2009 , 1:00am
post #9 of

I loveloveLOVE the homemade 3x baker's release (1/3 shortening, 1/3 veg oil, 1/3 flour). Just used it for a cake today and they all practically LEAPT out of their pans!! LOL. However I must admit, even though I don't think I need it, I still use parchment for cakes over 9"...I'm just chicken icon_smile.gif

mommix3 Posted 16 May 2009 , 1:55am

WOO HOO!! The cakes came out of the pan. WOW! This has been a CrAzY day. We have eaten one cake that broke and the dog ate another UGH!! The third one I let my 8 and 5 year old frost because it was not good enough for tomorrow. We'll eat it in a while.. I've just about had my fill of cake and frosting.

ceshell Posted 16 May 2009 , 3:31am

I know the feeling. I ate tons of scraps from today's cake...sampled the filling and icing...oh and let's not forget the batter I ate icon_razz.gif. It's a good plan actually; it makes it easy when it is time to give the cake away - at that point you are sick of it!

funtomake Posted 16 May 2009 , 3:41am

this is what i do and they come out every time. spray your pan with pam. place your parchment sheet in the pan. spray with pam again, making sure to spray the sides. as soon as the cakes come out, run a knife, gently, around the cake to give it a jump start. i don't usually even add flour, but if you can if u like. have fun and i know it will be great.

sugarwishes Posted 16 May 2009 , 5:31am

i know you did the rebaked and it worked fine but I'm really curious to why they stuck, I use the same method, grease and flour, and have waited as long a 1 day to remove and that has never happened. Maybe not enough grease? hmmm....

jensenscakes Posted 16 May 2009 , 11:06pm

I was having the same problems with my cakes, so I quickly became a huge fan of parchment. Ever since I started using it I've never had a problem. It's worth the hassle of dealing with it to know that every time a cake comes out of the oven it comes out perfect. icon_biggrin.gif

Rebecca78 Posted 17 May 2009 , 8:27pm

I use the Wilton Cake Release... It has worked for me this far! HTH!!

mommix3 Posted 18 May 2009 , 3:45am

Well, I got the cake to the party and it turned out REALLY cute!! This was my first cake and I had TONS of compliments. My sister was extremely pleased with it as was my niece.

I ended up doing a stacked with a 10 inch and 6 inch round pan. I made two of each for the layers. The bottom layer was hot pink and the top layer was a dark lime green. I found a tip that looked like roses and put that around the bottom of the top layer with a bit of the green on each side to make it look like leaves. There was small piped on polka dots in contrasting pink on the top layer as well. The bottom layer I piped on green using the same tip as the other layer then took a small heart shaped cookie cutter and gently pressed around the side alternating the way the heart was laying on the cake. I placed a tierra for the topper that had heart "jewels" in it, and matching heart shaped rings around the top of the bottom layer. simple designs but SO cute!! And it tasted SO good.

I was given the honor of cutting the cake. I was so nervous but pleasantly surprised when I cut into a very firm but moist cake. I used the 3D wedding cake recipe from this site. The frosting recipe came from here as well and was REALLY sweet but it was good on the cake. It went on a lot easier than I thought it would. And I was told that it looked like I dipped the cake into something to make it so smooth. I used buttercream frosting.. Next cake will be done with fondant..

I'll post pictures when I get a chance. Thanks so much for all your help..

Angela

cortneycc Posted 22 May 2009 , 4:56pm

I use Wilton cake release without parchment. i have NEVER had a problem. I think its the best stuff out there. I give it for wedding gifts and birthday gifts. Everyone should have it in the kitchen!

Rylan Posted 24 May 2009 , 4:51am

I also love using equal amounts of shortening, oil and flour mixed together. It never let me down.

djs328 Posted 24 May 2009 , 5:08am

I recently started using the homemade cake release (oil, shortening, and flour) Mixed up a big batch and storing it in an old sour cream bucket. Will keep at room temp for a LONG time. Works like a CHARM everytime!!! icon_smile.gif
(Oh, I also realized I cannot bake 2 sheet cakes top and bottom in my oven...the middle of the top one ALWAYS sticks when I do...unfortunately took me making the same mistake numerous times before I realized WHY...better late than never, I guess?? icon_smile.gif

shebaben Posted 3 Jun 2009 , 2:30pm

I'm having the same problem - tearing my hair out over sticking cakes! I've NEVER had so much trouble - and these layers are for a huge 5 tier wedding cake! I spray the pan ith Pam, add parchment, then spray again with Baker's Joy. Every sinhgle time lately they're sticking around the bottom edge,k often just on one side, so that large chunks fall off when I take them out of the pans. I'm trying different knives to run around the edges, tring to let them cool ONLY 10 minutes, being sure pans are ell-sprayed - I wonder if the back vs. the front side of the oven could make adifference so that I should turn the pans while baking??? PAT

becklynn Posted 3 Jun 2009 , 2:42pm

Yes, I use the homemade pan release too! It's great! I use a pastry brush to spread it on the bottom and sides of my cake pans. My cakes never stick!

Good luck!

crazyteach Posted 3 Jun 2009 , 2:56pm

I use the wilton release -- I really like it-- I have never had an issue with it. I even use it for my big cakes!

ceshell Posted 3 Jun 2009 , 5:22pm
Quote:
Originally Posted by shebaben

I spray the pan ith Pam, add parchment, then spray again with Baker's Joy.



Are you flouring the pans too, or just spraying?? Ya know what, it doesn't matter; it's not working for you icon_sad.gif - I HIGHLY recommend the homemade baker's release that everyone is posting about. I honestly think it will solve your problems. The cakes just slip right out of their pans. I didn't believe it til I tried it, and now I am a convert! icon_biggrin.gif

cutthecake Posted 3 Jun 2009 , 5:33pm

shebaben,
I'm not an expert, but I would recommend turning the pans in the oven. If there are hot spots in your oven, turning the pans will keep the cake from baking unevenly. I rotate the cakes and switch them from top rack to bottom.

suzyq0204 Posted 3 Jun 2009 , 5:36pm

I have also had problems with my cakes sticking to just the sides of the pans. I use parchment on the bottom so that's not a problem. Someone mentioned it seems they have the most problems with the chocolate cakes sticking and when I started to think about my cakes that sticked the most...they were all chocolate cake!!!! I will have to try out the homemade version of cake release. It sounds promising from what everyone has said. I love this site. So, many people have such good advise for us newbies.

tonedna Posted 3 Jun 2009 , 5:46pm

I use bakers Joy or Pam for baking. Wiltons spray release woks great too!
Edna icon_smile.gif

shebaben Posted 3 Jun 2009 , 6:54pm

I'm getting ready to go bake 4 more layers for the wwedding cake, but I think I'll mix up a batch of the homemade grease first. Does it or does it not need to be refrigerated?? Also, I think I've been negligent about turning and shifting the pans; that's easy to solve ! I also think my oven must be a little bit off level; I may have to ask SIL to help with that! Thanks everyone - I'll let you know! PAT

2SchnauzerLady Posted 3 Jun 2009 , 6:59pm

I've never had a problem using Baker's Joy! My cakes always release.

ceshell Posted 3 Jun 2009 , 10:25pm

The cake release does not need to be refrigerated. Cool huh?! Good luck with your layers!

shebaben Posted 3 Jun 2009 , 11:15pm

Thanks - it seemed to work well, but I still had a couple of stuck spots. I'll try it again in a little while when I start the chocolate and peach cakes. Can it have anything to do with how precisely the parchment paper fits the pans? I'm concerned too about stability if the layers themselves are at all compromised. PAT

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