That's It I'm Throwing Out My 8 Inch Pans......

Decorating By louanne Updated 5 Aug 2011 , 6:35pm by simplysouthern

louanne Posted 3 Aug 2011 , 2:52pm
post #1 of 35

so i have had my 8 inch round pans ( wiltons preferred line or whatever.) for YEARS and never had any problems, this week i have had FOUR different cakes tear while turning them out of the pans, both pans, i grease and line them the same as always but in the edge the stick so bad they mangle my cakes. Very frustrating and i cannot seem to figure out the problem, So other than caving an buying new pans does anyone have any other siggestions.....

so far i have grased them with spray ( witch i ususally do) but after it stuck i used parchemnt and greased with crisco and flour, still stuck, tried parchemnt and spray, still stuck,,,,,,tried a different brand of sray and still stuck, i am cooling about 10-15 minutes as i always have on a rack the turning them out on boards. I have tried letting them cool longer and no helo and tried turning out immediatley after taking out of the oven ( and well we all know thats a bad idea) so please help before my sanity goes out the door with the pans!

34 replies
carmijok Posted 3 Aug 2011 , 3:10pm
post #2 of 35

Is it always in the same location? If so, I'm thinking it may be your pans. Don't quite know what else could be the problem Outside of buying a new pan (which if you do I recommend losing the Wilton brand and going with Magic Line or Fat Daddios), I don't know what else to try.

AnnieCahill Posted 3 Aug 2011 , 3:10pm
post #3 of 35

Honestly I think you are letting them cool too long. I turn mine out after about 5 minutes because if I don't then the cake will absorb the pan grease and get stuck.

What spray are you using? I use Baker's Joy or grease and flour.

When you say the parchment is sticking, where on the pans? I don't see how it could be sticking on the bottom if there's parchment there. When I use parchment it's only on the bottom of the pan.

Don't toss em! Just don't cool for so long next time, and use extra spray on the areas where it's sticking.

pummy Posted 3 Aug 2011 , 3:18pm
post #4 of 35

I agree with AnnieCahill, I left my cakes in the pan too long the other day and the same thing happened to me. I rebaked them, cooled them a little and they came out fine.

metria Posted 3 Aug 2011 , 3:26pm
post #5 of 35

i'm just a hobbyist, but i've recently quit using spray or cake release all together. i now just cut out parchment for the bottom and leave the sides bare. when the cake is done and cooled, i run my knife around the sides. out it pops.

i didn't like how Baker's Joy seemed to leave a film on my pans that was hard to scrub off.

louanne Posted 3 Aug 2011 , 3:27pm
post #6 of 35

it is sticking on the side of the pan where the bottom meets the side, and seems to always be in the same spot on both pans, i have tried cooling for different amount of time which doesnt seem to make a difference neither do lining the bottom with parchment. i have used the bakers joy and the bakers spray from sams club so i guess i may just have to give in and buy new pans.

cakesnglass Posted 3 Aug 2011 , 3:30pm
post #7 of 35

May I suggest using wax paper - line the bottom and then cut strips of wax paper 3" if 2" pans and apply a little shortening to pan on edges and attach the wax paper overlapping the strips. This not only assists with release but gives you the ability to fill pans full 2/3's and you will get a lovely flat top on the cake. This is not my idea but it is the best idea that I have ever recieved. Good Luck

FromScratchSF Posted 3 Aug 2011 , 4:03pm
post #8 of 35

I'm not a fan of Baker's Joy, I use Golden Sweet Canola spray, I buy it at Cash N Carry, NOTHING sticks with that stuff. I still line the bottom with parchment but that's just insurance, I've never had a cake not release with it even after keeping the cake in the pan and freezing it. Comes right out like an ice cube from the tray.

Keciak Posted 3 Aug 2011 , 4:04pm
post #9 of 35

I'm only a hobby baker but I found a recipe online that has never failed. A woman who has done cakes for many years had a video with cake decorating basics that I watched and she makes her own cake release. It's 1 cup flour, 1 cup crisco and 1/2 cup veg oil. Mix this together and just paint it on your pans. I have never had a cake stick. This has been one of the best and economic tips I've found yet.

cupcake_cutie Posted 3 Aug 2011 , 4:16pm
post #10 of 35
Quote:
Originally Posted by Keciak

I'm only a hobby baker but I found a recipe online that has never failed. A woman who has done cakes for many years had a video with cake decorating basics that I watched and she makes her own cake release. It's 1 cup flour, 1 cup crisco and 1/2 cup veg oil. Mix this together and just paint it on your pans. I have never had a cake stick. This has been one of the best and economic tips I've found yet.




This is what I use and it works every time. Except for the Hershey's Chocolate Cake recipe. I have to use parchment. icon_biggrin.gif

mrsg1111 Posted 3 Aug 2011 , 4:18pm
post #11 of 35

I wonder if the weather has anything to do with it, if it's never happened before...

simplysouthern Posted 3 Aug 2011 , 4:26pm
post #12 of 35

icon_sad.gif sorry this happened, how frustrating!

Now step away from the trash with your cake pans!!! Before you toss them, try letting the cakes cool for 5 minutes only, running a knife (i use plastic) around the edge, tap the bottom a little, then turn them out. I use Wilton Pan Release, have for ever and love it! No browned edges, no sticking, no taste, no residue! Great stuff! Anyway goodluck and give some of the suggestions on this thread a shot before throwing out your babies aka pans icon_wink.gif

olleharr Posted 3 Aug 2011 , 4:49pm
post #13 of 35

I get my cakes out of the pan as soon as they come out of the oven. I flip them out onto cooling racks. I have always rubbed shortening into the pan with a paper towel then covered in a light coat of flour. The only time I've ever had problems with sticking is when I let them cool in the pan. Wish I could help you more.

olleharr Posted 3 Aug 2011 , 4:54pm
post #14 of 35

I get my cakes out of the pan as soon as they come out of the oven. I flip them out onto cooling racks. I have always rubbed shortening into the pan with a paper towel then covered in a light coat of flour. The only time I've ever had problems with sticking is when I let them cool in the pan. Wish I could help you more.

olleharr Posted 3 Aug 2011 , 4:56pm
post #15 of 35

I get my cakes out of the pan as soon as they come out of the oven. I flip them out onto cooling racks. I have always rubbed shortening into the pan with a paper towel then covered in a light coat of flour. The only time I've ever had problems with sticking is when I let them cool in the pan. Wish I could help you more.

Leauna Posted 3 Aug 2011 , 5:28pm
post #16 of 35

I use the 1 c. oil, 1 c. flour, 1 c. crisco. (learned from my teacher) Mixed together, don't worry about it being a little lumpy, you can mix it with a KA, but I usually just put it in a mason jar with a lid on it and shake the crap out of it with my head banging music playing in the background. LOL. I keep it in a mason jar so that I have it on hand. I have never had a problem with the cake sticking. I let cool for about 5 min and tap the bottom of the pan after fliping over, the cake should just fall out. Good Luck!

stormrider Posted 3 Aug 2011 , 5:30pm
post #17 of 35

Did you try Wilton's Cake Release? It works really well even in pans I've had stick before.

KoryAK Posted 3 Aug 2011 , 5:32pm
post #18 of 35

Make sure your parchment goes allll the way to the edge of the pan and run a knife or small spatula around the edges before releasing.

krumbledkakes Posted 3 Aug 2011 , 5:55pm
post #19 of 35

Frustrating! I turn mine out at about 5 min - right when they start to shrink away from the edges, but before they expand again. The other day, I forgot about them and they sat for a good 30 min in the pan. Talk about mangled.

Some people even put them directly into the freezer out of the oven, which would make me think they would be easier to turn out, maybe give that a try?

louanne Posted 3 Aug 2011 , 6:27pm
post #20 of 35

i will try all suggestions, thank you, i managed to patch up the two cakes that are due today, it is juyst wierd none of my other sizes are doing it just the 8 inch round, my 6 and 10s for today came out perfect, oh well i am done baking for today, too hot to keep the ovens on anymore ( 107 here..ugh) so i will try to figure it out wiht tomorrows round of baking.

FromScratchSF Posted 3 Aug 2011 , 6:28pm
post #21 of 35

Tip for those who left your cake in the pan too long and it won't come out...

Re-heat the bottom of your cake pan over your stove. Don't put them directly ON the stove, but turn your burner on medium low, hold your cake pan with both hands and swirl your pan a few inches on top of the burner to heat it up. Go by touch, as soon as the bottom starts to feel hot, try turning your cake out again. This works especially well if you've used a spray in your pan but the cake isn't coming out.

BE CAREFUL, direct heat or getting too close to your element will discolor your pan. Oh, and careful not to burn your hands!

Jen

scp1127 Posted 4 Aug 2011 , 9:55am
post #22 of 35

FronScratch, that's how I get my cheesecakes out of the pan (after 30 minutes in the freezer).

scp1127 Posted 4 Aug 2011 , 9:56am
post #23 of 35

Williams-Sonoma Goldtouch 8" pans will never do this and they will produce a superior cake.

Caths_Cakes Posted 4 Aug 2011 , 10:12am
post #24 of 35

I always always line my cake with greaseproof paper, on the bottom and Sides! never ever had a cake stick! takes a little longer in prep time, but worth it icon_smile.gif

Leikeilana Posted 4 Aug 2011 , 10:41am
post #25 of 35

Oh dear thats some ordeal, hope you get it sorted. if cake is cooled in the pan, put it over flame/heat for a few seconds and try turning it over again. We always butter the pan and line it as well.

usmdesigner Posted 4 Aug 2011 , 9:50pm
post #26 of 35
Quote:
Originally Posted by Keciak

I'm only a hobby baker but I found a recipe online that has never failed. A woman who has done cakes for many years had a video with cake decorating basics that I watched and she makes her own cake release. It's 1 cup flour, 1 cup crisco and 1/2 cup veg oil. Mix this together and just paint it on your pans. I have never had a cake stick. This has been one of the best and economic tips I've found yet.





Can this recipe be stored for use later down the road? If so, how long and where do you store it??

kakeladi Posted 4 Aug 2011 , 10:12pm
post #27 of 35

.......Can this recipe be stored for use later down the road? If so, how long and where do you store it??...

Yesicon_smile.gif I like to keep it in a plastic container in the frig. There is NOTHING in it to spoil but the oil will seperate out to the bottom if left at room temp more than a couple of days. In the frig it lasts months.
I always used 1 C each of oil, flour, and Crisco. In places that experience humidity add 1/2 C cornstarch also. I prefere to mix in my KA until it is light, fluffy like whipped cream. - maybe 10 minutes.

shar7599 Posted 4 Aug 2011 , 10:22pm
post #28 of 35

I mix 1/2 cup of flour, 1/2 cup shortening and 1/4 oil together and put that all in the insides of my pans, making sure I get the corners and all the way up to the top since the cakes rise. I have never had a cake stick, but then I haven't had my pans too long either.

GenGen Posted 4 Aug 2011 , 10:32pm
post #29 of 35

i had the same thing happen with my 8" pans recently.. nothing i tried kept them from sticking.. even the flour oil shortening method.. only the pam with flour worked.. but mine were the cheaper pans. i'm hopign to invest in something better someday.

cutiepiecupcake Posted 5 Aug 2011 , 3:46am
post #30 of 35

How are you cleaning your pans after baking? Wondering if there could be a build up of oil/grease residue that may not be overly visible to the eye, but managing to cause some grief when exposed to the heat of baking temp. Maybe try soaking them in a pot of boiling water with some good strong grease repelling detergent, rinse them, and soak them again in boiling water, finish them off by drying them in a low temp oven. Only guessing though.. as I have only been using all my pans since November last year and have not experienced that issue yet. HTP.

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