Don't Know Whether To Cry Or Scream- Cake Sticking To Pans Two Nights In A Row!!

Decorating By FrostedMoon Updated 28 Apr 2014 , 11:46pm by Smckinney07

FrostedMoon Posted 24 Apr 2014 , 5:26am
post #1 of 18

I've been baking for years and rarely have issues with cake sticking to pans.  I'm using the same pans, same recipes, and the same cake release (Wilton's) and I've ruined 6 batches of cake in the last two days!!!  WAAAAAAHHHH!!!  Tomorrow I will need to bake this cake for a THIRD time, and I just might line the pan with parchment paper because I cannot have this happen again.  That will prevent sticking for sure, right?


While I'm whining, I'll add my 5 and 6 year olds are home on spring break so I can't get anything done during the day, my husband is pissed my cake business is taking up so much time and is basically telling me he want me to close down (but he would never TELL me to do that, he says), and I now have a ridiculous amount of ruined cake that I can't bring myself to throw away but I have no good use for it!  Aarrgh!


Okay, rant over.  Tonight pity is appreciated and welcome.  Tomorrow I'll drag my kids to the store again for another 3 dozen eggs & a gallon of milk and I WILL bake beautiful cakes.  Really.  :)

17 replies
cazza1 Posted 24 Apr 2014 , 5:43am
post #2 of 18

I always line the bottom of my pans with parchment.  The sides depend on what sort of cake I am making.

babylittrell Posted 24 Apr 2014 , 7:06am
post #3 of 18

AThat's the right attitude FrostedMoon!! When we have a mess we can whine a little but the next morning we'll be baking better and tastier again!! I use regular butter and a very tiny amount of corn starch to grease my pans. Waxed paper works very well too. Don't worry, springbreak is not forever, even if you feel like right now XD. Good luck, come back to tell us how your cake went.

cakegrandma Posted 24 Apr 2014 , 7:08am
post #4 of 18

I use a spray that I purchase from Restaurant Depot and spray the sides with it and then I will spray the parchment paper with the spray also.  I never have a cake stick even if it cools too long in the pan. 

As far as all the extra cake is concerned, if possible put the missing pieces in place with icing and decorate them, don't have to be perfect but, then you can donate them to a fire station. The firemen love a treat! You can even make some cake pops with them.

Good Luck :-)

Smckinney07 Posted 24 Apr 2014 , 8:07am
post #5 of 18

AI always use parchment and spray, under and over the parchment-overkill, perhaps but it's just what I do. Sometimes I use the butter wrappers too-I saw it on Joshua Russell's Craftsy class.

cazza1 Posted 24 Apr 2014 , 11:13am
post #6 of 18

Don't throw away the ruined cake.  Bet the kids will love it and not care that it is broken.  Or make cake pops for the kids and get them to help. I think they are disgusting but someone recently advised me that 5 year olds love them.  Or trifle.  Or Tiramisu. Sorry I'm sitting here dreaming of fat laden, sugar laden goodness.  I'm dieting this week so I can only dream.

-K8memphis Posted 24 Apr 2014 , 12:55pm
post #7 of 18

you can also pipe or smear the broken areas with buttercream and glue it all back together and use it without worry if re-baking is not possible--i mean it will show the vein of icing when it's served but it sticks together and unless you're in a competition for mof in france you'll be fine--just a thought for you


( prestigious Meilleurs Ouvriers de France competition (Best Craftsmen inFrance) the quest to become one of the KINGS OF PASTRY) 

RMBCakes Posted 28 Apr 2014 , 8:02am
post #8 of 18

AGrrr! I had to find your post to see what you were going through. My cakes stuck tonight too! Didn't last time! I'm glad you decided to keep trucking on. I feel you on the husband front too. :(

Natka81 Posted 28 Apr 2014 , 11:30am
post #9 of 18

Is there a reason why all of you girls line baking pans with parchment paper? I mix corn oil and flour to the consistency of thick buttermilk and brush baking pans with it. Cake never stick.

RMBCakes Posted 28 Apr 2014 , 11:36am
post #10 of 18

APersonally, I use parchment and butter because I follow the recipes and that's typically what they say to do. As a new baker I really follow recipes to a T. I never have had them stick until last night.

bubs1stbirthday Posted 28 Apr 2014 , 12:17pm
post #11 of 18

I love my baking paper - saves any worry that the cake will stick. I dislike using a pan that has been oiled AND floured as I find it leaves a gross white film on the cake, I don't spray oil over the paper - just a smidge on the bottom to hold the paper in place and on the sides. I have stuck a cake back together with buttercream and it worked a treat.

Natka81 Posted 28 Apr 2014 , 12:22pm
post #12 of 18

To bubs1stbirthday: could you please tell me more about this parchment paper maybe I will start using it to. What kind is it? Where to buy it? How do you line a baking pan? Cut out bottom and sides?

bubs1stbirthday Posted 28 Apr 2014 , 11:04pm
post #13 of 18

I only ever cut a piece for the bottom of the pan (unless of course doing a cake that requires a very long cooking time). when you turn the cake out the paper will be stuck on the cake, just peel it off.


Baking paper is sold at the supermarket (I think you might call it parchment paper but I am not sure) The only time I have trouble with a cake sticking is when I run out of baking paper and only spray oil the pan.


If a cake sticks what I find sometimes works is to dampen a dish towel and wrap it around/under the tin for a minute or two and it helps get the cake to release from the tin.


Hope that is helpful for you.

Rudd Posted 28 Apr 2014 , 11:31pm
post #14 of 18

Two words: Baker's Joy. You can find it in the grocery store with the Pam & other non-stick sprays. I had a cake stick about 2 years ago & cried & cursed & even beat on the pan to get it out. I found the Baker's Joy spray the next time I was shopping & figured I'd give it a go, had to be better than what I was using (grease pans w/ butter & sprinkle flour on them) & my first cake practically fell out of the pan when I went to flip it. I am now a firm believer in Baker's Joy & will never look back.

FrostedMoon Posted 28 Apr 2014 , 11:33pm
post #15 of 18

AI did end up using parchment for the bottom. It came out great! I've done this in the past, including a collar around the sides, but I find the cutting and measuring so tedious and time consuming that I gave up on it. I'd say in the last 50 cakes I've baked the cakes I mentioned above we're the only ones I had any problem with. Fingers crossed this weeks baking is back to normal.

One thing I will try in the future is running the pan over a hot stove burner. I've heard from a few people that can loosen a stuck cake.

Wishing everyone nice level cakes that come out of the pan easily! :D

Smckinney07 Posted 28 Apr 2014 , 11:34pm
post #16 of 18

AIt's just how I've always baked. I make Mudcakes as well and I always use a collar. I buy parchment and Saran in large rolls from Restaraunt Supply stores but if you just wanted to try it you could use something from your local market.

hammer1 Posted 28 Apr 2014 , 11:38pm
post #17 of 18

A[Ck products cake grease, no problem and no flouting or wax or parchment paper. [

Smckinney07 Posted 28 Apr 2014 , 11:46pm
post #18 of 18

AAlso, for the OP, Frosted Moon, I'm sorry to hear you are having problems with your husband over your business. I've read other posts about similar issues. I've never been married, I'm currently engaged and we've been friends for years luckily he's very supportive. I hope you can resolve things without having to choose between your business or your marriage.

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