Betty Crocker Can Have Her %@!* Pan Back!

Decorating By momsandraven Updated 27 Jun 2006 , 11:39pm by monster

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momsandraven Posted 24 Apr 2006 , 1:24am
post #1 of 17

Today my sister and her family came over for a nice steak dinner and birthday cake, so this morning I decided I would finally break in the Betty Crocker ice cream cake pan I got for Christmas. So, I make a chocolate cake, and fill the hollow part with cookies and cream ice cream. Then put it all together and put it in the freezer for a while.

Well, 2 hours before everyone came over, I took the cake out to turn it onto a plate and frost it. I had such a cute design in my head. The cake refused to budge out of the <bleeping> tapedshut.gif pan. I greased and floured really well before I baked. I let the cake cool completely before filling with ice cream. I ran a knife around the edges. And this is how my labors were rewarded. STUCK in the pan. I stuck the cake back in the freezer to try again later. After DS and her family got here, I tried again. This time the bottom layer fell off and the ice cream (which was NOT frozen) oozed out everywhere. I finally had to cut the cake into pieces and scrape it out of the pan. I am SO grateful that this was for my sister and no one else. I was so mad!!! icon_mad.gificon_cry.gif I'm still debating whether or not to keep this pan or put it in my next garage sale.

Has anyone else used this with success? What's the secret to getting the cake out of the tall pan?

Thanks for letting me vent! I've attached a pic of the final disaster. Good thing my sister has a great sense of humor. icon_cry.gificon_redface.gif

16 replies
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Lisa Posted 24 Apr 2006 , 1:29am
post #2 of 17

Oh no...I'm sorry icon_sad.gif I hate when something I buy doesn't work the way it should. I don't have this pan so I can't really help but do you think the cake was frozen to the pan? I've frozen cakes in pans before and I had to dip or rub the bottom of the pan with hot water to release it.

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Kitagrl Posted 24 Apr 2006 , 1:30am
post #3 of 17

Do the instructions say to keep it in the pan to cool? I have had very bad success keeping ANY cake in a pan to cool for a long time.

Ideas would be using parchment paper next time.... or take it out of the pan to cool (I am not sure how the pan works) and when the cake is completely cool, replace it into the clean, dry pan when you fill and freeze it.

Maybe its meant to serve out of the pan? In my experience, if something is frozen or refrigerated in a pan, it has to be served out of that pan.

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cordy Posted 24 Apr 2006 , 1:36am
post #4 of 17

Well I have this pan and have used it for several cakes... when i use it for mousse, I have been wildly successful, the one tiem i filled with ice cream... well I was more successful than this but still not 100%. I took itr out of the pan while it was still warmish, let it cool, then filled it with ice cream and pput it in teh freezer, I left it in there a while, but teh ice cream never did freeze very hard and when I brought them to the party teh ice cream was kinda runny. The pictures are in my file... its R2D2 and the Death Star.

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momsandraven Posted 24 Apr 2006 , 2:12am
post #5 of 17

I followed the instructions to the letter since this was the first time I've used the pan. It does say to leave the cake in the pan to freeze, but I can guarantee I will not do that again! IF I ever try this again, I think I will take the cake out of the pan and line it with the non-sticky side of press & seal up, then put the cake back in.
cordy, thank you for giving me a light at the end of this tunnel! I'm glad to know that it works well for non-frozen fillings!! Maybe I will keep it after all. icon_smile.gif

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cordy Posted 24 Apr 2006 , 2:39am
post #6 of 17

Its actually great for non frozen cakes, I have used it three or four times... in my album the blue harlequin cake has chocolate mousse, and the chocolate-dipped strawberry cake is filled with fresh strawberry whipped cream. I only used that dome shaped one that once, but the regular pan and insert are a staple in my arsenal. I really love the classic cake shape that pan gives even without using the insert portion, I have used it plain a couple times too when I wanted to make a quickie cake for a short notice event etc. Good luck!

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pinkopossum Posted 24 Apr 2006 , 10:09am
post #7 of 17

oh on, I'm sorry - I wish I could help, but I've never used this pan.

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m0use Posted 25 Apr 2006 , 6:46pm
post #8 of 17

I wonder if dipping the pan in hot water after removing it from the freezer would help get it out better.
I've seen that you are supposed to do that with jello molds sometimes to help release them.

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mmdd Posted 25 Apr 2006 , 6:51pm
post #9 of 17

Wow! I was wondering......does % = d; and does @ = a; and does ! = m???? LOL!!! Just joking!

I would try it atleast once more before I put a yardsale sticker on it.

Good Luck!!

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ChrisJ Posted 25 Apr 2006 , 6:59pm
post #10 of 17

I have the pan and used it once. I made my grandddaughter her Ariel cake in my photos which had a filling. Initially it did stick a little but after working a knife around the edges, it came out. I did think it took a long time to bake and was kind of hard on the edges, but that's probably because it overcooked the edges. I'll use it again and put a flower nail at the top to see if that helps with even baking.

Sorry you had so much trouble icon_sad.gif

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kay52178 Posted 28 Apr 2006 , 12:23pm
post #11 of 17

Save the pan and use it for an ice cream cake! I have this pan but I don't think I have ever used it for an actual cake. One note is that when I use it for an ice cream cake, I put saran in there. Then when I take the cake out of the freezer, I set it in warm water and it slides right out with the saran. Then I just take the saran off. It works really good. Of course this wouldn't work with an actual cake though.

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Laroux Posted 4 May 2006 , 3:41am
post #12 of 17

My mom (mommachris) and i had this pan... She used it once or twice before getting rid of it.

Whenever we used the pan, it was made for an ice cream cake. We were able to get it out without a problem. (maybe freezing the cake in the pan was why it gave you so much trouble! icon_sad.gif) When we brought it out of the fridge to snack on, the ice cream, as well as the cake, were frozen solid! It was a dream to cut but when you took a bite, there was no flavor. Don't know why it did that, but when my mom left it out for 30 minutes before cutting it the next time, it tasted the same. Our whole family decided that cake and ice cream are better then a homemade Betty Crocker ice cream cake icon_lol.gif

Sorry to hear about your trouble! Hope it works out better next time.


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unixboymd Posted 13 May 2006 , 9:38pm
post #13 of 17

If this pan is anything like the dome cake pan from Betty Crocker, then you'll have to cut some parchemtn into strips and line the pan with a 3 or 4 of them.

Make sure they overlap in the center of the pan and leave room so the overlap the edges too. This way you can cool the cake in the pan and use the overlap edges to help pull the cake out. It make take up to 4 hands tho.

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jeanair Posted 16 May 2006 , 2:11pm
post #14 of 17


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fia Posted 17 May 2006 , 4:57am
post #15 of 17

They say others will learn from mistakes.

Thanks for sharing yours...It has given me some tools before I attempt using my new pans!

Here's to many great future projects!



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shrek Posted 23 Jun 2006 , 10:03pm
post #16 of 17

i got one for christmas and i have yet to use it.

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monster Posted 27 Jun 2006 , 11:39pm
post #17 of 17

I also have this pan and have used it with success; after I baked it and let it cool for 10 or so minutes I inverted it and took it out and let it cool completely before I put it back in and put it in the freezer and filled it with ice cream. Worked just fine! My problem with these pans is using the insert with cake batter in it. The cake in the dome or round pan only partially cooks around the insert and leaves a mess when I take the insert out. The batter INSIDE the insert sticks so badly (no matter what I do - haven't tried parchment yet) that I have to scrape it out piece by piece. It doesn't seem to matter how long or at what temperature I try this. I have a gas oven; would this make a difference?? Am I just destined to only use this set for ice cream cakes??

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