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cake won't come out of pan!!!

post #1 of 32
Thread Starter 
Someone please tell me how to get the cakes out of the pan without them breaking!! I'm about to scream! I am doing this cake for my 5 year old niece bday TOMORROW!! I baked the cakes but they broke when I tried to get them out of the pan. I'm using wiltons round pans. Sizes 8' and 6". Thanks

Angela
post #2 of 32
I use Baker's Joy spray, it has flour in it, and usually do not have a problem. Chocolate cakes seem to give me the most problem. I have heard of a lot of people cutting parchment paper to fit in the bottom of the pan. If the cakes are not to bad you can try putting them back together with icing so you do not have to start over. Sorry you are having trouble. Good Luck!!
post #3 of 32
Oh I also let my cakes cool for 10 minutes on a cooling grid and then turn them out onto the cooling grid to let them cool completly. I spray the grid with the same spray so the cake does not stick to the grid, I saw this trick on CC somewhere.
post #4 of 32
Thread Starter 
I'm off to buy parchment paper!! I may be up all night making this darn cake but my niece WILL have a "whole" birthday cake!!! I'm SOooOooO frustrated. But my kids are happy, they are getting to eat the cake that didn't turn out. icon_sad.gif

Angela
post #5 of 32
Did you grease & flour the pan before adding batter? Were you trying to take the cake out of the pan as soon as it is removed from the oven? Were you letting it cool (much) more than 10 minutes before trying to remove it? Those usually are the reasons a cake breaks when removing from pan.
You don't need parchment paper - waxed paper; a brown paper bag or other such would do just as well icon_smile.gif Grease and flour the pan, put in which ever paper you are using, and grease & flour that before adding the batter. Sprays such as Pam or Baker's Joy can be used.
Once the cake has baked, remove it to a slightly elevated rack to cool in the pan about 10 minutes, then turn the cake out of the pan onto the rack to cool more. After about 20 minutes loosely cover it with plastic until completely cooled thru.
post #6 of 32
my wilton pan stick more than any other... with wilton, i have to use parchment... otherwise i find Pam works really well, but the Aldi's spray works the best, for me anyway! HTH.
"All that Im after is a life filled with laughter..."
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"All that Im after is a life filled with laughter..."
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post #7 of 32
Quote:
Originally Posted by kakeladi

Did you grease & flour the pan before adding batter? Were you trying to take the cake out of the pan as soon as it is removed from the oven? Were you letting it cool (much) more than 10 minutes before trying to remove it? Those usually are the reasons a cake breaks when removing from pan.
You don't need parchment paper - waxed paper; a brown paper bag or other such would do just as well icon_smile.gif Grease and flour the pan, put in which ever paper you are using, and grease & flour that before adding the batter. Sprays such as Pam or Baker's Joy can be used.
Once the cake has baked, remove it to a slightly elevated rack to cool in the pan about 10 minutes, then turn the cake out of the pan onto the rack to cool more. After about 20 minutes loosely cover it with plastic until completely cooled thru.



Ditto!
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Philippians 4:13 KJV
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I can do all things through Christ which strengthened me.
Philippians 4:13 KJV
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post #8 of 32
Thread Starter 
Yes, I did grease and flour the pans. I did let them sit for longer than 10 minutes to cool before trying to get them out of the pan also. I have some more in the oven right now that I used parchment on. I didn't grease and flour the parchment though UGH! hopefully they won't be too bad to remove the parchement. I'm going to make these until I get it right!! ALL NIGHT if I have to... Thanks for the help.

Angela
post #9 of 32
I loveloveLOVE the homemade 3x baker's release (1/3 shortening, 1/3 veg oil, 1/3 flour). Just used it for a cake today and they all practically LEAPT out of their pans!! LOL. However I must admit, even though I don't think I need it, I still use parchment for cakes over 9"...I'm just chicken icon_smile.gif
post #10 of 32
Thread Starter 
WOO HOO!! The cakes came out of the pan. WOW! This has been a CrAzY day. We have eaten one cake that broke and the dog ate another UGH!! The third one I let my 8 and 5 year old frost because it was not good enough for tomorrow. We'll eat it in a while.. I've just about had my fill of cake and frosting.
post #11 of 32
I know the feeling. I ate tons of scraps from today's cake...sampled the filling and icing...oh and let's not forget the batter I ate icon_razz.gif. It's a good plan actually; it makes it easy when it is time to give the cake away - at that point you are sick of it!
post #12 of 32
this is what i do and they come out every time. spray your pan with pam. place your parchment sheet in the pan. spray with pam again, making sure to spray the sides. as soon as the cakes come out, run a knife, gently, around the cake to give it a jump start. i don't usually even add flour, but if you can if u like. have fun and i know it will be great.
post #13 of 32
i know you did the rebaked and it worked fine but I'm really curious to why they stuck, I use the same method, grease and flour, and have waited as long a 1 day to remove and that has never happened. Maybe not enough grease? hmmm....
post #14 of 32
I was having the same problems with my cakes, so I quickly became a huge fan of parchment. Ever since I started using it I've never had a problem. It's worth the hassle of dealing with it to know that every time a cake comes out of the oven it comes out perfect. icon_biggrin.gif
post #15 of 32
I use the Wilton Cake Release... It has worked for me this far! HTH!!
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