I use bakers joy with all my cakes. I bake them at 325 for a more even bake. But for some reason, all my cakes turn out with crunchy sides. Is it because of the bakers joy? I also tried making my own cake release and it still stuck. I have never tried the bought cake release. Any suggestions?

Is this happening with all cakes or only pound cakes? I find that my pound cakes do that, but not the fluffier cakes.

If I have a cake with hard sides, I wrap it in plastic wrap while it's still warm and leave it all wrapped up overnight. It always softens up enough to use.

It is happening with all cakes. And I do wrap them in plastic wrap.

It is the result of using the Baker's Joy. I know, because it happened to me.

I switched to either coating the sides with shortening and flour or using Wilton's SQUEEZE bottle of cake release. I always put parchment in the bottom of the pan.

I no longer have crunchy sides or top edges and cakes never stick.

HTH
Rae