Aarrrgggg!!!! Vent!!

Decorating By mommicakes Updated 31 Jul 2009 , 2:49am by CdnTX066

mommicakes Posted 30 Jul 2009 , 12:07pm
post #1 of 31

First of all, let me tell you how ticked off I am right now. Sorry this might sound harsh!!!

I have 2 wedding cakes due on Sat. not huge cakes at all, but weddings none the less.

started with the smallest tiers: mixed just fine, baked in oven just fine, cooled for about 7 min in pans again, just fine... icon_eek.gif or so I thought!!!

tapedshut.gif Tried to remove from pan...all 4 cakes stuck in pans!!!!!!!!!! I am SOOO ticked its not funny!!!

I ran out of spray, so I went old school....short. & flour. NOPE DIDN'T WORK!!!!

So this sent me to the grocery at 7:30pm. bought 2 cans spray, 2 rolls of parchment, now hopefully I wont run out for a while.

Started fresh this am, hopefully this will be better today.

Thanks for letting me vent about my tiny disaster, I know not too huge, but enough of a setback to tick me off. tapedshut.gif

30 replies
Molly2 Posted 30 Jul 2009 , 12:20pm
post #2 of 31

I have my fingers cross for you I alway grease and flour my pans but it seems when I don't use parchment is when I have the problem you'll be fine

Molly icon_smile.gif

alanaj Posted 30 Jul 2009 , 12:57pm
post #3 of 31

That's so frustrating! I know it will all turn out for you but good luck anyway!

Deb_ Posted 30 Jul 2009 , 12:59pm
post #4 of 31

Ughhh.........this happens to me once in a blue moon and I always use shortening/flour/parchment method so I can't figure out why sometimes it fails me. icon_rolleyes.gif

On the bright side, my family is more then happy to take those ruined layers off of my hands icon_biggrin.gif

Good luck today!

hensor Posted 30 Jul 2009 , 1:24pm
post #5 of 31

Good Luck with this batch of cakes...I am sure they will be perfect when you get done. icon_smile.gif

CakeMommyTX Posted 30 Jul 2009 , 1:25pm
post #6 of 31

The shortening & flour method never works for me, my cakes I always stick.
I use Bakers Joy and I love it, no sticking, the cakes don't get too brown and it's super easy!
Sorry you're so frustrated I hope it's smooth (or should I say non-stick ) sailing from here icon_smile.gif

jlynnw Posted 30 Jul 2009 , 1:39pm
post #7 of 31

I am so sorry for the set back. It is the waste of product and loss of time that bugs me when I have it happen. Good luck today!

jaybug Posted 30 Jul 2009 , 1:41pm
post #8 of 31

Back in the day, I used Bakers Joy. One night I ran out, so I made the homemade cake release, as suggested by another cc member. That stuff is awesome. I will never buy Bakers Joy again.
Hope you have better luck next time. thumbs_up.gif

kellie0406 Posted 30 Jul 2009 , 1:41pm
post #9 of 31

I agree with CakeMommyTX, that baker's joy is the best! Works great every time!

mommicakes Posted 30 Jul 2009 , 1:42pm
post #10 of 31

Thanks everyone. icon_biggrin.gif I knew that you all would totally understand the frustrations. DH is good, but didn't know when to back off.

Thanks for the back up!!!! thumbs_up.gif

natou Posted 30 Jul 2009 , 1:51pm
post #11 of 31

Don't know why but I have always used the short/flour method and always worked for me for 25 years! maybe you used that new short. that poeple mentionned had problem with it making buttercream.

sahrow Posted 30 Jul 2009 , 2:14pm
post #12 of 31
Quote:
Originally Posted by natou

Don't know why but I have always used the short/flour method and always worked for me for 25 years! maybe you used that new short. that poeple mentionned had problem with it making buttercream.




Me, too... 25 years and the shoretning and flour haven't failed yet.

Kitagrl Posted 30 Jul 2009 , 2:42pm
post #13 of 31

I love the homemade cake release...its the best stuff! And takes out the step of flouring the pans, which always seemed so messy to me.

tonicake Posted 30 Jul 2009 , 2:43pm
post #14 of 31

I'm sorry to hear that happened to you.

Maybe this can help in the future. I use a home made cake release.

1/2 cup shortening, 1/2 cup veg. oil and 1/2 cup flour
mix with a hand mixer (I like the wisk attachment) until creamy and using a pastry brush to paint it in your pans
be sure to cover every where or it will stick where you miss

any equal measuring cup amount can be used I make mine using 1 cup so it will last-I keep it in a Wilton bowl with a lid. it can be frozen or kept in your fridge. No parchment paper!
this is so easy my 10 and 11 year old daughters do this for me when I'm baking.

Good luck in the future. Maybe next time you wont have to get out for spray. I do hope this helps.

jenng1482 Posted 30 Jul 2009 , 2:49pm
post #15 of 31

I was using Wilton Cake Release but it can get rather expensive. I saw another tip on CC for homemade cake release, gave it a try, and I'm sold. It worked great and hasnt failed me yet - even when making large cookie and brownie layers!
I dont remember where i first saw this so I dont know who to give credit to but here it is-

equal parts:
flour
oil
shortening

I store mine at room temp in a plastic container and spredon with a basting brush

YouCaterer Posted 30 Jul 2009 , 2:59pm
post #16 of 31

I never heard of the homemade cake release but I love it! Hope all went/is going well for you today, mommicakes!

tonicake Posted 30 Jul 2009 , 3:33pm
post #17 of 31

I've used the home made cake release for about 20 years and I love it. It seems I always have what I need to make it and it is inexpensive to make. Much cheaper than spray cans or Wilton's cake release.

Give it a try - I know you will love it!

Toni

cathyscakes Posted 30 Jul 2009 , 4:11pm
post #18 of 31

The old method of grease and flour, my cakes did stick sometimes. Mostly on the larger cakes, but I switched to the sprays and wilton cake release, and never have a problem. I was baking a cake the other day and just realized how comfortable I am now with it. I just plop the cakes out, don't even run my knife around them, and they come right out. I use to hold my breath, every time, now I don't even think about it.

cakebaby59 Posted 30 Jul 2009 , 4:13pm
post #19 of 31

The cake release has NEVER let me down! I love the stuff!...I make a double batch, put it in a plastic container and keep it in the fridge. When I bake I just paint it on the pans with a pastry brush. Also...if you see that your cakes are trying to stick to the pans you might try placing them back in a warm oven for a few minutes. I have removed cakes that had cooled totally in the pans using this method. Best of luck to ya!!! Linda

cakebaby59 Posted 30 Jul 2009 , 4:14pm
post #20 of 31

The cake release has NEVER let me down! I love the stuff!...I make a double batch, put it in a plastic container and keep it in the fridge. When I bake I just paint it on the pans with a pastry brush. Also...if you see that your cakes are trying to stick to the pans you might try placing them back in a warm oven for a few minutes. I have removed cakes that had cooled totally in the pans using this method. Best of luck to ya!!! Linda

crisseyann Posted 30 Jul 2009 , 4:15pm
post #21 of 31

Homemade cake release ALL the way. I will never go back to flouring and greasing my pans. Although I never had a problem with it, it was such a PITA compared to a few quick brush strokes with a pastry brush and cake release.

cakebaby59 Posted 30 Jul 2009 , 4:16pm
post #22 of 31

The cake release has NEVER let me down! I love the stuff!...I make a double batch, put it in a plastic container and keep it in the fridge. When I bake I just paint it on the pans with a pastry brush. Also...if you see that your cakes are trying to stick to the pans you might try placing them back in a warm oven for a few minutes. I have removed cakes that had cooled totally in the pans using this method. Best of luck to ya!!! Linda

Molly2 Posted 30 Jul 2009 , 4:18pm
post #23 of 31

May I ask how long does the homemade cake release keep

Molly

leah_s Posted 30 Jul 2009 , 4:29pm
post #24 of 31

Two words.
Pan Grease a/k/a Cake Release.

Easy. Cheap. Works. <-- makes it my favorite!

suzyq0204 Posted 30 Jul 2009 , 4:57pm
post #25 of 31

I know your frustration with the cakes sticking to the pans. I've noticed it seems to be the chocolate cakes that stick the most. I even use cake release both Wilton and home made and still have a problem some times with the chocolate cakes sticking. Has anyone else noticed this?

jennicita Posted 30 Jul 2009 , 6:37pm
post #26 of 31

For cake release users:

Do you still use parchment paper? What are your results? How long do you let the cakes cool first?

I've been too chicken to try but am getting sick of cutting out parchment paper.

Thanks!

crisseyann Posted 30 Jul 2009 , 10:17pm
post #27 of 31

Homemade cake release, have never used parchment. I've never had a problem with chocolate cakes sticking. I cool cake in the pan 10 minutes before turning out onto a wire rack to cool. I mix up usually 1 cup each oil, flour and shortening and store in the fridge. I've heard that isn't necessary though. Lasts for me until it's all gone and I have to make more. Usually 6 months or so. HTH. icon_smile.gif

Molly2 Posted 30 Jul 2009 , 11:04pm
post #28 of 31

Thank You for the info

Molly

tonicake Posted 31 Jul 2009 , 1:11am
post #29 of 31

I too have not had any problem with cakes sticking. Years ago, I think one spice cake maybe. Other than that never! I don't even leave my cakes in the pan for 10 minutes, nor do I run a knife around it, they just pop right out and hold their shape.

I have kept home made cake release for many months and now I can't seem to keep enough made.

So it works well for the busy times as well as the slow.

Toni

kccliff Posted 31 Jul 2009 , 1:20am
post #30 of 31

I always line my pans with waxed paper held in place with small dabs of shortening. My pans look like I bought them yesterday and my cakes are always crumb free...

Sorry about your mishaps...I make kitty litter cake out of mine for a treat for my kids if and when it does happen to me..LOL

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