I am just now learning how to decorate cakes. 1st ? What is the best way to keep my cake from sticking to a Witlon pan?? 2nd ? How do I ice my round cake and make it look like the edges are not slanting. I want the cake to look square from the top to the sides. I am using the botom of the cake now and I still get the rounded edges as though I am using the top. Please help I have a cake due for a class on Wed.
I use shortening and a flour dusting to stop cake from sticking. as far as slanting edges if you use a leveler and make sure your filling is even your sides should be straight.
To keep cake from sticking I use Bakers Joy which is a baking spray that has flour in it.
My cakes never stick!
I did the shorting and flour thing and the cake comes out crumby. Does that Wilton bake spray work? I am thinking of trying it. I was just trying to use my resources.
Welcome to the world of cakes!!!!!!
If your cake is crumbly, maybe you need to grease it heavier or bake it a bit longer. I grease my cake pans very heavy.
I have used shortening and flour to keep my pans from sticking. Lately, I have been using the Crisco spray with flour in it. It is soooooo much faster and I just spray it a little heavy, especially on the corners and the bottom. It is also so much easier for novelty pans--elmo, sponge bob, etc. Hope this helps.
As to the slanting of the top of your cake, what are you using to smooth?? I use a plastic bench scraper. You will need to tilt your hand up on the outer edge of the cake a bit more.
Good Luck!!!!!! 
From Wilton what I have used is the cake release. Just make sure that you put it on slightly. And the Bakers Joy you can get it at the supermarket next to the other cooking sprays like Pam.
I normally use the Wilton cake release and have always had success.
To get a squared off edge at the top of your cakes with icing....how are you icing them? I start with a pile of icing in the center on the top and work it evenly to the edges going a little past the top edge (so you don't see any cake on the top anymore). Then I apply my icing to the sides. I'm always very generous with my icing too because I'll be scraping a lot of it back off when I smooth it.
To smooth it, I start on the sides with my long elbow bent spatula working all the way around my cake. I'm sure to let the icing rise above the level of the top. When the sides are done, I start at the edges and with my spatula, I skim off the excess icing that's above the edge and wipe the excess off my spatula each time. I do that all the way around. Then I smooth the top one last time and I usually have nice clean, squared off edges!
I hope all that made sense! It also take's practice as does everything else with cake decorating! You'll get the hang of it! Hang in there!!!
Be sure to post your cake when you're done too!
blessings,
elly
=o)
Wilton cake release works great and will give you a nice smooth surface.
I like to fill my pans about 2/3 full and then level the bottom after baking. I recently got the Agbay leveler...but the Wilton large leveler will work.
I find that pans that I have ordered online...not wilton...seem to have sharper edges for easier decorating.
I also find it easier to get things even when you use a turn table and a large spatula. You want to make sure your icing is not too thick also when trying to get a smooth cake. Wilton makes a plastic turn table that has always worked well for me.
Keep practicing...it does get easier the more you do it.
Good luck! 
I hope this helps you some. 
As for the slanting of your sides, if the pan sides are slanted you will end up with iced slanted sides. If this is the cake run your knife arounf the side to straighten the sides out. next time you are at the store look at the wilton pans they should be straight sided however there is a 9 inch set that has a carrot cake insert that is obviously slanted which is the set most people have. hope that helps.
Thanks for all your suggestions I will try the release spray.
I also find it easier to get things even when you use a turn table and a large spatula.
Absolutely agreed. I pulled all my spices off my lazy susan, and I use that since I don't have a turntable yet...works great!
I got my cake to come out of the pan this time. I used that Bakers Joy! Thanks!!! I am so I happy that I was dancing in my kitchen. 
Nowhave to wait to put icing on it. I still have to level it too. I would send I pic but I am not sure how you do that. I am soo pround of myself. I was frustrated before.
I got my cake to come out of the pan this time. I used that Bakers Joy! Thanks!!! I am so I happy that I was dancing in my kitchen.
Nowhave to wait to put icing on it. I still have to level it too. I would send I pic but I am not sure how you do that. I am soo pround of myself. I was frustrated before.
Just practice, practice, practice. It will get easier. I don't do much decorating and I finally figured out that I need to practice more. Each time my cake looks smoother . I totally agree with using the turntable. It makes soooooo much difference.
I have not tried the Bakers Joy but think I will after reading all the comments about it. I'm sure it would be much easier on the character cakes.
You will find that reading the hints on this website will be a great help to you, Carolina Girl. These people have forgotten more than I'll ever know.
Diane
P.S. What part of Carolina? My sis lives in Morganton, N.C.
For the cakes not sticking, I make my own cake release. I mix equal parts of Crisco (solid vegtable shortening), flour, and oil. I can make it in as small of a batch or large of a batch that I need. I personally keep mine stored in the fridge (expecially during the summer) or I have noticed that it seperates-doesn't hurt it I just have to remix it ... and well... that takes time hehe. I just use a pastry brush to coat my pan.
Glad to see you found something that works for you =)
As for the pans, what kind of pans are you using? Some companies that produce "cake pans" Don't actually have straight sides. These are the ones that you usually find with the baking sheets and muffin pans, etc.. in a store =)
Hope some of this information helps =) Can't wait to see pictures of your cakes!
leily
I use a peice of parchment paper in the bottom of my cake pans and no grease at all. I use a knife to go around the sides before turning it on the cooling rack. This works great for me!
The cake icer tip is great for getting icing even too. I use it all the time and it's pretty quick and I never get crumbs in my icing.
Courtney
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