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Cake Sticking/Shrinking to sides of pan - Bake even strips the culprit? Help! Inconsistent!

post #1 of 26
Thread Starter 

 

 

 

Hi there,

 

I have been baking with the FromScratchSF white cake recipe for a few weeks now and I love how it has the texture of a box cake. But I also find it is difficult to frost like a box cake mix.  The cake does not come out clean on the sides for me.  Too wet/too much wet ingredients? Not baking long enough? I'm using bake even strips so perhaps that is the cause? Also, I usually make three layer cakes and bake each layer separately rather than torting.  Sometimes just one of the three pans gives me a hard time.  They are spaced evenly in the oven and I rotate them around.  So weird.  I cannot figure out what is going on. I attached pictures to show you what my cakes are looking like when baking and after removing from pans.  Maybe some of you experts can shed some light for me.    This first pic below you can see how it's all crumbly around the edges. Next pic you can see the other two layers are perfect! Green cake pics show how it looks when it is still in the pan, but is going to get stuck in pan a little.  Almost like the sides aren't cooking.

 

 

 

 

 

 

 

thanks!

Alice

post #2 of 26
I'm sure this is silly, but are you greasing te sides? I also like to use parchment on the bottom.

The 2 cakes on the side look perfectly baked but I also looks like a tiny bit of them stuck to the pan. The other one stuck so much I wonder I it was greased less?

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #3 of 26

i don't know

 

i use a parchment on the bottom of my cake pan and i do not grease the sides in the hope that it will climb as high as possible up the sides

 

i run a knife around the inside of the cake pan -- your mangled cake has been clipped by the knife--it is not straight up and down--it's angled on the side there in the photo

 

but then i tap the cake pan against the counter every which way to make the cake slide in all directions in the pan so it's all patted 'together' as much as possible before flipping it out

 

so it's hard to say for sure but that's how i do it and maybe watch the angle of the knife when you loosen the sides

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #4 of 26
Thread Starter 

I have started using wax paper on the bottom to ensure they come out, but have never had to before.  My other recipes come right out of the pan. I use pam for baking with flour in it.  Works great.  I now use the spray and wax paper to ensure bottoms come out, but like I said it's just one of the three pans.  So weird. These were 6" pans so they all fit with plenty of room around them.

post #5 of 26
Thread Starter 

Cake was very moist/wet and fluffy too!

post #6 of 26
Quote:
Originally Posted by AlicesMadBatter View Post

Cake was very moist/wet and fluffy too!

 

 

it should be  ;) no?

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #7 of 26

make sure there is no water content in the spray--

 

weird that it just does it for one pan--was it washed differently or something? some in the dishwasher some not or something to change the surface of that one?

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #8 of 26

did you scrape the bowl down good & make sure all was evenly incorporated in the batter???

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #9 of 26

I think you should grease and flour the sides of the pan, even if it doesn't bake as high as you want.  If I don't grease and flour my pans the same thing happens.

post #10 of 26
I use butter on the sides & bottom, no flour, & parchment on bottom.

Not sure wax paper is a good idea.

Weird that its only on the one pan. Maybe the Pam didn't evenly spray that one?

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #11 of 26

The only time you don't want to grease sides of a pan is for an angel food cake.  I always spray the bottom and the sides.
 

post #12 of 26

waxed paper is fine--no worries

 

fwiw--i do not grease the sides of my cake pans and they come out fine ;)

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #13 of 26

I use Baker's Joy and spray heavily.  I also use parchment for the bottoms, and I haven't had any stick.

post #14 of 26

while we are on the subject of those handy dandy sprays

 

let me heart heart heartily encourage all of you to not breath that stuff in to your lungs not even a little bit

 

step outdoors, step onto the porch, wear a dust mask, hold your breath then spray and leave the room, turn on a fan, open the window

 

seriously

 

and if not for you--do it for the kids and pets--and for nice pink lungs everywhere ;)

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #15 of 26

And just my thought, I use the homemade recipe for cake pan spray, but I use a silicone brush to apply it.

 

1 cup each of flour, crisco, and oil, blend together till it looks like paste, and you can store it for months. I usually make a double batch and freeze half. It is awesome.

Also, you want to hold your entire pan off your counter about 4" then drop it several times to the counter to even it out. At least that's how I do it.

 

If you half the recipe above and try it on a pan or two, post how your cakes turn out then. This stuff is wonderful, oops, I already said awesome. LOLicon_smile.gif

Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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