I made a cake this week for a wedding this Sat. It seems I always have a problem with the 16" round only. It tends to stick in the center and when I try to turn it out of the pan it leaves the very center stuck in the pan. Also I've noticed this layer tends to split easier. I also notice more crumbs on this layer. Any ideas to help me for my next cake????

I am new and not good by no means but did you use parchment paper at the bottom or your pan? And maybe your cake mix is to moist for a larger cake. Good luck...boy do I need tons of it lol

Are you using a flower nail/heating core in the middle? I use a very large flower nail when I bake a 14" or 16" cake and it comes out wonderful!!! I have also discovered A CK product called pan grease. A very thin layer, no flour - I have not had a cake stick since!

I haven't floured my pans in over 20 years. Either the Pan Grease or if I'm out of that, just plain 'ole Crisco. cakes rise higher with no flour, less sticking to the pans (be sure you let them cool in the pan a few minutes .... cooling causes the cake to contract and pull away from the sides of the pan for easier turn-out) and there are no "flour-crumb-layers" on the cake.

I use a recipe for cake release - its 1/4 cup flour, 1/4 cup crisco, and 1/4 cup vegtable oil. I also use a heating core and I have never had a problem with sticking.

Welcome to CC!

I would suggest greasing and flouring really well, using 2-3 flower nails (greased and floured) in the middle area of the pan, letting the cake rest for 15-20 min before removing from the pan, using cooling racks large enough to handle the size of the cake. I place the rack on top of the cake while in the pan, flip the whole thing over then place another rack the same size on top and flip again. When I torte a layer this size I also use a cookie sheet without sides dusted with powder sugar to slide the layers on and off the tier.
hth!
d