Ack. Ok, I made a double batch of WASC to fill two 10" pans. It looked like it was just fine, but a little fuller than normal. No more than 3/4 full (although I normally fill my pans 1/2 full and have no problems).

I was trying to be dumb and use all the batter I guess....so as I sit here I am praying my oven does not catch fire from all the batter that is now bubbling over the top of my pans onto the element below.

I know.

Ok, so are these cakes savable? should I just allow it to continue baking and attempt to remove that mess from the pan, hoping somehow I can get a circle out of that blob?

Will it still bake normally?

I tell you what. Today is the day, that if anything COULD go wrong, it sure as heck did.

If I have to remake this cake Im going to have to go out to the grocery store and buy all my ingrediants because this is already the second time Ive re-baked this cake. The first one overbaked and stuck in the pan and just ripped to shreds.

Help me please?

I dont know why, but I felt compelled to take a photo of my monstrosity. Dont ask me why. Maybe Ill keep it as a reminder to not be so stupid. haha.

It baked a lot faster than I thought. It was still liquidy when I wrote this but I just tested the cakes and they are done. No clue what they are going to look like on the inside. I hope it turned out ok.

Ok..so new question. Any ideas on how to get this out of the pan without destroying it? I wonder, maybe freeze it first? Or just wait until it is totally room temp?

I swear, I made 19 cake layers today and about half of them stuck in the pan. Maybe its the new spray Im using. Ive never had this happen like this. Maybe its the weather, I dont know but I cant imagine my skills would have regressed this much after not having this happen since I was a beginner at baking.

Ok now Im venting and rambling. I would appreciate your tips on saving these though. Thanks guys

I've had this happen to me before. I just trimmed up the cake and used it....it was just fine. My oven, racks and pan were a mess to clean up but at least the cake was saved

I have no words of wisdom I just wanted to send you HUGS! I've soooo been there. Re-baked a cake THREE times - first one overflowed like yours (was overcooked on the outside, undercooked inside), second cake was PERFECT but I dropped it as a took it out of the oven, crumbled EVERYWHERE. Third one didn't rise enough but I said screw it, I'm using it!

Aww this is why I love you guys!!! I feel better already.

just level them up and they will be fine
(I do stupid stuff like that all the time...... Happens!)

I have oven liners so if that happens, no when it happens I don't have to stop what I'm doing and cool down the oven. Just pull out the liner scrap it off and continue on. I noticed you had the pan stickers still on, why?

Hey that looks like my oven... the time I forgot to collar with parchment paper. Now I line my oven with foil too-makes it easy to clean up-just take out and toss. Collaring is so great! Even if I over fill I just wind up with a really tall cake I can level off and save or whatever. Make some notes on your recipe cards to collar and use the right pan treatments. I make baking checklist and it soo saves my butt!

Pre-heat
mix all wet
mix in dry
greese pan
collar sides
flour bottom
fill
tap lg air bubbles
set timer!!!

sending hugs to you! (((()))) hopefully you can save your cakes. i think you can if you level them.
i have a question-i see you are baking in electric oven. i just switched from gas to electric and im having a hard time adjusting to bake my cakes. i just baked 2 and they burned! im sure i can trim to save.
ive lowered my oven temp to 315. should i go lower?
its so frustrating im so used to gas! and im not liking this new oven at all!

Yes i cut a 4" wide strip of parchment and then after greasing the pan I run it inside on the walls almost touching the bottom. It sticks up in the air about 2- 2 1/2 inches over the pan. I then flour the bottom, tap out the excess and fill with batter. I usually fill my cake pans most of the way up or just more then 3/4 so the cake would always rise above the pan and the parchment assures a nice side and no over spilling. When the cake comes out of the oven it never sticks! It is an extra step-but it saves me disasters and clean ups and head aches.

Oh man!!! My kitchen absolutly stinks! Time to open all the windows....

I got the cakes out...and they look ok. The outside is overbaked, but Ill just take that off. Thank goodness today is almost over.

And thank goodness for you guys.