Help! 
I need some advise... I have this problem every so often, but not on this huge of a scale. I am doing a half sheet cake... I sprayed the pan generously... I let it cool 10 minutes, did the little toss on the sides to make sure they don't stick... turn it onto my cake board... pound on the top of the cake pan to loosen the middle... lift up and the whole middle is stuck and there's a HUGE crater in the middle of my cake. I put the pan back down, thinking it would be better once it cools more to peel it off so I can salvage it... problem is now... I don't know if I am gonna be able to split it well enough to fill. I know it's too late to work now, but what do you all recommend using to make sure the cake don't stick. I have heard of pan ease and cake release but not sure if it's one I have used before... one I did use was a yellowish color and was the consistancy of Crisco... it made the sides of the cake look gross and when we ate it later, you could taste it, it was nasty. Then I bought another one, can't remember the name of it, but it was really runny so I didn't like it. I hate when this happens, there's gotta be a better way and I know you guys will show me the light! HELP!
I'd put everything away, and get some sleep. Start on it bright & early.
If you wanna go straight through, maybe you could freeze both pieces up, and that way it'd be easier to torte/fill tomorrow ( or later when you want to use it)?
You've probably already thought of this, though!
As for the non-stick things, I'm not crazy about 'em either. I just use home made refrigerated "pan coat."
1 cup plain flour
1 cup crisco
1 cup oil
Mixed and refrigerated 'til used. Store mine in a tupperware tub. Paint it on with a black paintbrush.
(I use black, so if a bristle comes off in the mix, IT SHOWS--and doesn't end up in someone's mouth!)
Hope this helps,
--Knox--
OK so I gave up in trying to fix it so I went out and got more cake mix and eggs and it's in the oven now and I have used parchment paper on the bottom so hopefully it works. Good thing now, I now have alot of cake scraps to make cake balls... woohoo!!!
The best product I have found is Kroger brand baking spray. Wiltons is good too but I like Krogers better. Its very inexpensive and I have never had a cake stick and I've been baking for over 6 years. Are your pans actual Wilton cake pans? Because that could be your "sticky" problem too if they are not Wilton pans. I've had your problem before too and I wasn't using Wilton, its just a better quality type of metal/material.
The best product I have found is Kroger brand baking spray. 
Wiltons is good too but I like Krogers better. Its very inexpensive and I have never had a cake stick and I've been baking for over 6 years. Are your pans actual Wilton cake pans? Because that could be your "sticky" problem too if they are not Wilton pans. I've had your problem before too and I wasn't using Wilton, its just a better quality type of metal/material.
Use either parchment or wax paper in the bottom of your pan. I use it all the time.
I'm going to agree here..... I will NOT live without parchment paper!!! It's awesome!!! IT totally prevents the cake from sticking to the pan and I'm not sure if the pounding on the cake pan is a good idea as after time it'll put dents in the pan and prevent all future cakes from being even.
what I do is use CRISCO not spray and cover the sides of the cake then sprinkle some flour over the sides this really helps for non-sticking purposes. then insert the parchment paper.
If you don't have access to the paper right now, I've read where some people will grease the whole pan w/crisco and then flour the whole thing and they seem to have no problems.
Itll work out for you..
:0)b
I lightly spray some vegetable PAM on the pan and line with parchment paper. The spray keeps the paper up so they don't fall over when I'm pouring in the batter, and when it comes out of the oven the cake just slides out of the pan. Every time.
I use Reynolds "Release" foil. It's easy to shape without cutting and it's not messy (no need to grease you pan at all). I usually let the cake cool completely before removing the foil. You can even refrigerate or freeze it. Also, many times I find that if I need a special shape, using the foil can be a big boost in the right direction. Note: this options does not work well for character pans as you would loose the detail impression. Hope this helps.
I use the Cake Release from Wilton that you paint on to the pan. I have never had a problem with a cake sticking and have never noticed or have anyone comment that the taste of the cake was different. I've never used parchment paper, but if I ever have a problem with cake sticking I'll probably give it a try.
I have a question that is kind of related to this one because I had a problem that I have never experienced before.. My cake did not stick to the pan but I had large holes or tunnels on the sides of my cake. Can't figure out what went wrong. I used Duncan Hines like I always do and did nothing different. I baked 2 -6 inch by 2 inch pans in the oven and both cakes same problem, Lots of holes. Any suggestions of what might have caused this problem would be appreciated
You probably have air pockets or bubbles in the batter. Best thing is to really make sure it's mixed really good before you pour it and then one of my instructors said to take the pan and gently tap the bottom of the pan on your counter to release any bubbles... since I have been doing that I haven't had any pockets.
Undermixing was not the problem and I baked at 325 so I think I was okay there.Just keeping my fingers crossed that it was a one time occurence.
Thanks for the help and I welcome other suggestions, as I am sure it will not only help myself but maybe others have had this problem from time to time.
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