I just baked two 9" rounds for tomorrow's church picnic. I was going to turn them out and put them in the freezer so I could frost them in the morning.

After letting them cool for 10 minutes, I went to turn them out. The center of the bottom stuck to both pans. I carefuly got it out and patched it together, thinking it would still work, but when I went to fip the thing over they broke! Into three or four peices each!!! WHY?!? I don't have time for this right now and I am really tired. I have been sick all week and this is the first day I have felt remotely well.

If anyone has any suggestions, for the cake I am now baking in the morning, I would SO appreciate it. The particulars of this cake are as follows:

Two 9" rounds, baked in Wilton pans. BC French Vanilla Cake mix, made as per box directions. Used liquid eggs (Not egg substitute, but liquid eggs in the carton). Greased pan with butter and flour. Baked till toothpick came out clean (28 min). Allowed to sit for 10-15 minutes before turning out.

Thank you, thank you , thank you!!! So tired. Going to bed now. Looking forward to your suggestions in the morning!

PS: This was 3 hours ago. I have had a little nap cause CC was having issues letting me post this. I am up again now and am anxiously awaiting your answers if anyone is awake!

USE PARCHMENT PAPER AND THEY SHOULDNT STICK AT ALL

I don't know how to save it but if it's really crumbly and in several pieces, how about making some cake balls with it? They're tasty and they look great too! **if you do make cake balls, try dipping them in white chocolate and then rolling them in crushed almonds...they taste great!**
If your cake is pretty much in tack with just that chunk missing from the top, just trim off that portion and once you layer it and frost it, no one will know.
Also, for next time, Wilton's Cake Release is a great buy!!! It's a little over $3 but it last for quite a while. I use it and now have gotten perfectly formed cakes since using it.

Terry: Thanks for the tip. I will have to get some for the cake I am baking for Monday. I don't have any right now though and don't know where I would find any at this hour or on a Sunday morning. Any other suggestions for right now?

Also, I have never tried to "glue" a cake back together that was this damaged, with frosting. I was afraid it would fall apart upon cutting. Any thoughts there?

Ive gone thru this as well. Parchment paper does work & i never fail to use it now. Since you hv glued it with frosting , i think it should stay that way if you leave it in the fridge. I've tried that, it did work for me, once i frosted the whole cake, it stayed tohether. Hope this helps!

Thanks everyone! I will try Cake Release and Parchment paper on Monday's project. I am off to "glue" a cake together. Since I can't sleep anyway. Stupid head cold!!!!! #&%#*$

You should take the cake out of the pan after 7 - 10 minutes. Anything longer than that, and the cake will stick because whatever you've used to "grease" the pan will have cooled and "glued" it to the pan.

I've read that so many times and places on this forum, I take it as a law now....I haven't had a problem yet. (Knock on wood)

HTH

I don't have any knowledge of liquid eggs. But I would think you should use regular eggs. Maybe that is the problem.

Hey Hockeygirl.....
Don't go out and buy cake release, here's the recipe and one batch lasts a long time. 3 ingredients each equal parts. shortening, vegetable oil and flour. Put about a cup of each into your blender or mixing bowl and mix intil creamy. Keep in the fridge. This works with out fail every time. Simply dip your pastry brush in it and grease your pans. You won't have problems with cakes sticking again.