Can anyone tell me how to keep the WASC cake from sticking to the sides of the pan. I have baked numerous cakes and most of them stick and the sides are crumbley. I have greased and floured the pans just greased them and they all seem to stick. Can anyone help I have a wedding tomorrow and I have baked twice and I still dont have enough for the wedding.

I use Cake Release and it does a good job for me. As a side note, I just bought my pans so perhaps it is because they are new.

I always use a homemade cake release. Equal parts crisco, vegetable oil and flour. Brush on cake pans. Have NEVER had a cake stick using this. Hope it helps.

Thank you for your help. I have never had a cake stick like this before. I used the WASC recipe and for some reason it sticks really bad I am not sure what I am doing wrong to it. Have either of you used that recipe?

I make WASC and variatons of it all the time! I use the homemade cake release (just as madicakes described) and have never ever had a cake stick!

I used it with WASC too with no problems.

I've used it with the WASC as well and never had any problems.

Just a thought. Are you making sure the cake in baked fully? Are the sides of the cake pulling away from the pan? When I first started baking I had problems like this. They bake at a lower temp & require a longing baking time. Also make sure your baking the cakes evenly in the oven. If your cake is positioned to high in the oven the bottom of the cake could be a little underdone. This would cause a moist bottom that doesn't want to release from the pan as well. HTH

Cake release is excellent. I've never had a cake stick since I've been using it.

I recommend lining your cake tins with baking paper. Seems to be a very US thing to use grease and flour of some sort, store-bought or homemade, but non-stick baking paper is completely foolproof in my experience. Nothing has ever, ever stuck to the pan when using it... ever.

I always use cake release (Wilton or homemade) and line the bottom of the Pan with parchment circles (precut circles widely available and very handy). After cooling for 10 minutes, I run a knife carefully around the edge if it hasn't pulled away. I place a cooling rack over the pan and then invert both together. (use a second rack to reinvert if you need to have it right side up). Never had anything stick including wasc. Hope that helps!

I always use cake release (Wilton or homemade) and line the bottom of the Pan with parchment circles (precut circles widely available and very handy). After cooling for 10 minutes, I run a knife carefully around the edge if it hasn't pulled away. I place a cooling rack over the pan and then invert both together. (use a second rack to reinvert if you need to have it right side up). Never had anything stick including wasc. Hope that helps!

Thank you all for the ideas. I did use the parchment paper and the bottom never stuck I was having trouble with the sides. I tried greased and floured and just greased. I am going to try the pan release next time. What I think was wrong was that maybe it wasn't done enough even though the tooth pick came out clean I think I should have baked it a few more minutes. I live in Florida and it and been really rainy and damp that comtributed to the problem I believe. Thank you all for taking time to help me out. BTW I ended up using a back up reciepe for the cake and the wedding cake came out so pretty. I may post the picture of this one I was really proud of how it turned out but I was so worried about it that I didn't take any pictures so I will wait to see what pictures others took.