Jonesie Posted 23 Jun 2010 , 4:13pm
post #1 of

I just baked a 14 in round 2 in high cake. I let it cool about 8 minutes and tried to take it out of the pan. It was totally sticking and so I wa tapping the pan to help it release. It completely fell apart. Half of it stayed in the pan. I think I am hyperventiating. I have another 14in to bake plus 2 8 ins and 2 10 ins. and 2 12 ins. It is 92 degrees outside at 11:00 am. What can I do! I need help. I am greasing and flouring my pans. I need HELP HELP HELP before I totally freak! I have to have these baked today so I can decorate tomorrow.

22 replies
Elcee Posted 23 Jun 2010 , 4:23pm
post #2 of

8 minutes might have been a little too soon. Do you have parchment paper? Since I started lining my pans with it I never have trouble with sticking. Here's what I do:

Trace the pan in pencil on your parchment paper
Cut out circle, being sure to cut off ALL the pencil
Grease sides and bottom of the pan (or at least about 2 inches around the edge of the bottom)
Lay paper smoothly in bottom of pan
Proceed as normal

I don't use any flour, I take the cake out of the pan at 10 minutes, and remove the paper as soon as I take the cake out of the pan.

I'm sorry you have to rebake! That really sucks!

jjkarm Posted 23 Jun 2010 , 4:24pm
post #3 of

Line the bottom of your pans with parchment paper, your cakes will never stick again. You still need to grease the sides of the pan, but it's usually the bottom that sticks. HTH thumbs_up.gif

mayo2222 Posted 23 Jun 2010 , 4:30pm
post #4 of

I agree that 8 mins was probably a little too soon, especially for such a large cake.

Was the cake baked all the way through?


I use bakers grease - equal parts flour, oil and crisco mixed together and normally applied with a pastry brush or sometimes a paper towel if the pastry brush is being washed.

KathysCC Posted 23 Jun 2010 , 4:31pm
post #5 of

The same thing happened to me last week. I think it was because my cake was slightly underbaked. When I did it again, with the pan heavily greased and floured this time to be sure, it worked fine. Definitely wait a little longer for the cake to cool because it does come away from the pan more after cooling.

Jonesie Posted 23 Jun 2010 , 4:35pm
post #6 of

Thanks! I wasn't sure I was leaving it in the pan too long or too short. I read another thread that said if the crisco gets too cool it will stick, so I thought it was in the pan too long. Ugh.

I think I will take a break and head to the store for parchment paper. I CANNOT handle that feeling again and I don't have the time to waste hoping my crisco and flour will work next time.

letsgetcaking Posted 23 Jun 2010 , 4:38pm
post #7 of

You can also use wax paper if you don't have any parchment on hand. Cut a circle of wax paper to fit the bottom of your pan (still grease the whole pan before, though). It'll come right out, just as it will with the parchment.

*You need to make sure every part of the wax paper is covered in the batter, otherwise it will burn and make the cake smell bad. This is why you cannot use wax paper for baking cookies. I'd go with the parchment over wax if you have that, but I just wanted to let you know there's another option if you're in a pinch.

newbaker55 Posted 23 Jun 2010 , 4:39pm
post #8 of

I prep my pans with home-made cake release (learned here at CC). I used to use Wilton's...great, but pricey.

Mix equal parts flour, vegetable oil and shortening. Whisk it all together and apply evenly to the bottoms, sides and any nooks or crannies of your pans, as well as flower nails.

I also let my cakes 'rest' in the pans (on cooling racks) about 10 minutes or so before flipping them out onto racks.

Never had one break or stick since icon_smile.gif

KHalstead Posted 23 Jun 2010 , 4:40pm
post #9 of

parchment or wax paper definitely in the bottom!!

I feel your pain, it's over 90 here too and yesterday I baked

2-4" rounds
2-6" rounds
2-9" rounds
2-12" rounds
4-1/2 sheet choc
2-1/2 sheet white
1/2 sheet choc/confetti
1/2 sheet choc/yellow
10 white cupcakes
10 choc. cupcakes
2-8" marble
1/4 sheet yellow
7 dozen peanut butter cup tarts

I wasn't taking the chance of ANYTHING sticking, parchment ALL THE WAY!!

mayo2222 Posted 23 Jun 2010 , 4:41pm

I normally wait at least 10 mins and by the time I actually get to the cake after the timer goes off its closer to 15.

If you every do leave it in the pan too long you can always throw it back into the oven for a little bit.

KatsSuiteCakes Posted 23 Jun 2010 , 4:44pm

So sorry that happened to you, and I understand your frustrationicon_smile.gif {{hug}}....I always liberally grease my pans with store brand shortening, then spray with a good coat of Pam, or any brand of baking spray. It's worked for me for years and years, regardless of when I remove the cake from the pan. I do agree that your cake needs more time to stabilize and cool before you take it out. Good luck!

Daniellesdelights Posted 23 Jun 2010 , 4:44pm

I use Bakers joy spray its by pam in the oil section of the grocery store i never need parchment or wax papericon_smile.gifand cakes pop out of the pan before they have cooled or even once they have cooled hope this helps good luckicon_smile.gif

DeeDelightful Posted 23 Jun 2010 , 4:53pm
Quote:
Originally Posted by KHalstead

parchment or wax paper definitely in the bottom!!

I feel your pain, it's over 90 here too and yesterday I baked

2-4" rounds
2-6" rounds
2-9" rounds
2-12" rounds
4-1/2 sheet choc
2-1/2 sheet white
1/2 sheet choc/confetti
1/2 sheet choc/yellow
10 white cupcakes
10 choc. cupcakes
2-8" marble
1/4 sheet yellow
7 dozen peanut butter cup tarts

I wasn't taking the chance of ANYTHING sticking, parchment ALL THE WAY!!




That's a lot of work!!!!

cas17 Posted 23 Jun 2010 , 5:14pm

baker's joy & wax paper always!! and for a 14" i'd let it cool about 12 or 13 min before turning it out. so sorry this happend to you!! {{{{{hugs}}}}}

KHalstead Posted 23 Jun 2010 , 5:33pm
Quote:
Originally Posted by DeeDelightful



That's a lot of work!!!!




YEAH< and I'm just ONE gal...w/ 3 kids at home to boot!! Talk about agrivating lol the fact that I have NO ac didn't help matters either! I just hope it cools down before I have to decorate all those lil monsters! (the cakes, not the kids lol)

ttehan4 Posted 23 Jun 2010 , 5:46pm

I use the dawn foods baking spray and I turn out my cakes as soon as they come out of the oven. I never have a problem with sticking. Dawn Foods spray is awesome!

Jonesie Posted 23 Jun 2010 , 8:14pm

The parchment paper worked like a charm! I cannot thank you enough. My day is finally back on track. icon_smile.gif

Skidoochic Posted 23 Jun 2010 , 8:22pm

Yippee!!! Glad things are back on track for you!!!!

cas17 Posted 23 Jun 2010 , 8:26pm

awesome!!

Cindy619 Posted 23 Jun 2010 , 8:42pm

I'm a huge fan of Wilton's Cake Release myself...to me it's worth every penny icon_biggrin.gif

leah_s Posted 23 Jun 2010 , 9:22pm

I always use waxed paper on the bottom and pan grease on the sides. I baked last night, let all the cakes sit overnight and turned them out this morning. Did the sides stick a bit? Sure but who cares? That's what palette knives are for. Just run it around the side of the pan and out the cake comes. Easy-breezy.

Elcee Posted 23 Jun 2010 , 9:48pm
Quote:
Originally Posted by Jonesie

The parchment paper worked like a charm! I cannot thank you enough. My day is finally back on track. icon_smile.gif




Glad to hear it!

jjkarm Posted 23 Jun 2010 , 10:20pm

Glad to hear it worked! I use parchment/waxed paper all the time. The peace of mind it gives me is well worth it. I never have to worry about whether the cake is going to come out of the pan or not. Also, I leave the paper on the cakes when I wrap them and put them in the freezer. I don't remove it until right before I stack or tort the layers. It makes the cake a little more sturdy and easier to handle, plus I think it helps hold in some moisture. icon_smile.gif

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