Broken Cake!

Baking By hislilytoo Updated 20 Apr 2011 , 6:30pm by Susieindy

hislilytoo Posted 11 Apr 2011 , 7:21pm
post #1 of 6

I'm making a cake. I want half chocolate and half yellow. Since I'm fairly new to this, I decided to do two 8x8 and put them together. Well, I did the yellow, had extra batter so I did 11 cupcakes. Baked the cake, which took longer than expected, I let it cool and took it out of the pan. The bottom stuck and when I put it on the cooling rack to finish cooling, it split in four pieces. Now what do I do? Start over, get a different pan to bake in? I used a shiny metal pan. Not my first choice but the only one I had. icon_cry.gif Oh well, live and learn, right.
God bless,
Keri

5 replies
cakenewby Posted 11 Apr 2011 , 7:32pm
post #2 of 6

What are you using in the pan to keep it from sticking...i use a generous about of Pam spray and once it's done baking i giggle it in the pan until it feels loose. I wouldn't flip it until you know it isn't stuck to the pan...Hope this help!

cakedout Posted 11 Apr 2011 , 7:54pm
post #3 of 6

For added "insurance", I spray my pans with 'Pam', then line with a piece of waxed paper. Cakes come out just grand. icon_smile.gif

My question would be, did you flip a 'humped' cake upside down to cool when it broke? I use my cake leveler to cut off any humps from my cakes while they are still in the pan (and slightly cooled).

hislilytoo Posted 20 Apr 2011 , 5:23pm
post #4 of 6

I did spray the pan with a generous supply of Pam. It might of not been cool enough when I took it out of the pan. I have since found a divider for a 9x13 cake pan the you put in the pan, fill with desired batter and then remove when ready to bake. The insert is plastic so don't leave it in to bake. Haven't used it yet though.

Mo-Mo73 Posted 20 Apr 2011 , 6:02pm
post #5 of 6

parchment paper is the best...wax works well too but you can smell the wax cooking in the oven as the cake bakes...i too use pam butter spray and cut the parchment paper to fit the pan...let them cool though before flipping them out...if the cake is really moist and light it WILL break..ive had this happen and luckily it was a cake for my kid and a b-day party..i just stuck it back together and smoothered it in icing...=) anyhow...hope this helps..=(

Susieindy Posted 20 Apr 2011 , 6:30pm
post #6 of 6

I spray my pan w/ nonstick spray, line the bottom w/ wax paper, and then level before flipping over. Also, I always use an 11 X 15 pan, and I made my own cardboard divider (which I cover with plastic wrap every time I use it, so I can re-use it), and I put a whole cake mix on each side of the divider. Usually I make vanilla/chocolate. But the last time I got a request for strawberry/chocolate. They always turn out great, and I have never had a cake break on me. hth

Quote by @%username% on %date%

%body%