Baked a cake last night for my VERY first order! I decided to try the WASC cake everyone raves about, and also tried the Wilton baking strips around my pans. Both of the cake's sides were stuck to the pan. This has not happened to me before and I'm not sure if it was the recipe I used, or the strips. Any ideas?

Welcome to Cake Central. I have several recipes where the cake tends to stick on the sides. I just run a knife or thin spatula around it when I first take it out of the oven. I always use parchment on the bottom, so everything comes out fine.

I've never had a problem with the WASC, actually it's the most perfect cake I have ever baked. It never sticks and it bakes evenly (I don't even have to level the cake top). I too use baking strips, wilton pans and I use Bakers Joy instead of grease and flouring the pans.

I have had a few problems with this cake, it is very moist, I started just using parchment of bottom and greasing pan, no problems.

I did use parchment on the bottom of the pans and ran a knife around the edges like I always do. Do you grease the sides as well? I've never done that. Everyone that's tasted this cake just loves it. I'd really like to get it right.

Thanks

I just baked this cake today. I used Wilton cake release and it never stuck to the sides. I always put the cake release on the bottom and the sides and nothing has ever stuck. HTH.

Kim

Just curious, What is a WASC cake? Thanks!

Yes, I grease the whole pan, bottom, sides and then put parchment in the bottom, this works very well on all cakes.

Thanks! I'll give it another try for sure. I'm taking the Wilton classes and was told by the teacher NEVER to grease the sides of your pan. I'm finding she's really old school and would cringe with all the great ideas I've found on CC.
One more question about the baking strips. Would I still need to use them if I used the flower nail in the center of my cakes?

Thanks SO much!