I baked a german chocolate cake today and I greased and floured my pan as usual, and after it was done baking, I followed the recipe instructions and left it in the pan on a cooling rack for 10 minutes. After 10 minutes I flipped the cake over to remove it and it tore to pieces! Need help!!! What am I doing wrong??? I have been baking for years and can't figure out what is going on.
Thanks for any help given.

That was happening to me a lot so now I always cut out a piece of parchment paper, grease the pan, place on the paper, and grease the paper. That way it never happens to me. I get the rolls of parchment paper, trace around the pan, then cut it out.

Was it a new pan?

I use the cake release recipe here on the site and never have a problem. Give it a try!


Stephanie

I just use Spray Pam and don't have problems with sticking or tearing.

Thank you all for your quick responses. I plan to bake this cake again next weekend. This has been happening quite a bit lately. It seems to happen when I bake from scratch.

I will try each of the remedies in my future baking.

The pan I used is a Magic Line

I use the Wilton Bake Easy Non-stick Spray. Works like a charm. I like to just be able to spray and go.

I stopped flouring my pans 30 years ago. I also flip them out of the pan immediately. They are out of the oven, leveled and flipped out on a cooling rack in less than 2 minutes. Never could understand why we were told to leave them in the pan 10 minutes.

I was buying Wilton Cake Release and then I red on CC about homemade cake release (equal parts flour, oil and shortening). Works like a charm and I keep a tub of it in the fridge.

I too have been having the same problem recently, and I have been baking for years and from scratch, never with a problem. I am going to try the parchment paper. Anyone know someplace to buy the circles and square already cutout?

About 10 yrs ago, I had a heck of a time with cakes sticking. Since then, I've been lining my pan bottoms and greasing/flouring. I've not had a problem since.

I always line and collar my pans. There's a thread on collaring pans in the articles section, for reference.

Theresa

I saw the pre-cut parchment liners on Sugarcraft.com in the section with the pans.

Pre-cut liners are convenient, but they turn out to be expensive in the long run.

Look for bun pan liners. They are available in 2 sizes that I know of, half sheet and full sheet. I cut them down to the sizes I need.

Oh, and you don't have to line the entire bottom of the pan. I cut my liner to about 2/3 the size of the pan bottom. Unless you burn the heck out of it, that is all you need.

Theresa

Precut parchment circles would save so much time! I too have started lining all of my pans 10" and larger with parchment paper....mine had started sticking too....no idea why....but the parchment paper works great!

I use the cheaper Great Value brand of cooking spray and have no problems with sticking. First cake I did I followed all the directions on the Wilton pan, it was one big mess. Never a problem with the spray!

I use, in order of preference:
1) CK BRand cake release
2) Wilton brand Pan Release
3) plain 'ole crisco

I use Henry and Henry Thin Cote. I only use this and even full sheets come out great. They also turn out perfect when the cake has cooled. I always leave my cakes in the pans and turn them out after they have cooled.

I have used the home-made pan release, but I had some trouble with sticking.

For chocolate cakes....Especially hershey Cocoa Chocolate Cake.... grease the pan but DO NOT PUT FLOWER... instead coat the pan with cocoa.  Flower gets gummy it causes the cake to stick. The cocoa method works great no sticking and you wont have the white flower on the bottom of your chocolate cakes :-)

lol... ooops  flour not flower :-)

I had some trouble with that recently.  My 9in pans by wilton were sticking badly.  No matter what I did the cakes still managed to stick so I jsut got 2 new ones.  If you are only having trouble with one size pan it could be they have been over used and my 9in pans are the pans I use the most of.  Every since I have been using the new pans,  I have not had the problems.  I still saved my old ones, because I just cant bring myself to throw away a cake pan  . So now  I just use them for freezing