Okay, I really need some help. This is the second 9 x 13 cake I have baked and I'm having major problems getting it out of the pan. The first one I made in a non-stick pan the second one I made in a pyrex glass pan. I greased and floured both pans and baked the cakes at 325. I let them cool at least an hour or more but when I try to get them out of the pans they stick to the bottom. The one I just baked fell completely apart. What am I doing wrong???
Please help
Thanks,
Lisa
If they stick you can also hea tup the oven again and put the cake in for about a minute (not much longer). That'll heat up the shortening or whatever and will let you remove the cake from the pan a lot more easily.
I flip my cakes out of the pan after 10 minutes of being out of the oven. When you leave cakes in the pan for longer than that, the shortening is coming back to room temperature, which makes it "thick" again. If you wait that long you usually have to warm up the bottom of the pan with hot water to "liquify" the shortening so the cake will come out without falling apart.
I always gently tap the sides of the pan when they come out of the oven (with my hand protected by an oven mit 
). That seems to help them get loose from the edge. Leave them in the pans only for about 10 minutes and then flip them out to a cooling rack.
I spray the sides and bottom with that flour/oil spray, then put in parchment paper in the bottom. Bake as usual. Let the cake cool about 10 minutes if I have time and always run a spatula around the edges of the cake to make sure its loose. I have had them to stick some after doing all this too. Sandy
If they stick try heating up a rice bag and laying on the bottom. It warms it up just enough to loosen them. I use this on my footbal pan if I think it's going to stick. (rice bag in case no one knows is a small pillow case made big enough to put a pound or two of rice in, and sew the end shut. The take a terry hand towel and do the same only leave an opening in the back so you can slip the rice bag in and out for laundry purposes) You heat them in the microwave to warm them up. A friend of mine uses clean white socks and ties the ends shut but I like the wider bag. Either one works!
if you use the parchment it will never stick. I would caution against using wax paper though . . . I've done it in a pinch, but I've learned that wax paper isn't designed for the kind of heat an oven generates. Parchment is cheap and easy to find. I'd stick with that.
You can also use equal parts of shortening, cooking oil, and flour to grease your pans. Then dump it out after 10-15 minutes. Don't wait for it to cool completely.
You're definitely leaving them in the pan too long. The moisture on the bottom of the cake turns it to glue as it cools. I turn mine out quickly - probably no more than 10 minutes after baking, and I never ever have sticking problems. I use plenty of Crisco and a light dusting of flour.
I've used waxed paper for years and have never had a problem. I grease the sides of the pan and line the bottom with waxed paper and the cakes never stick.
I also have used wax paper in all our cakes way back when I was a kid, that was before we even knew about parchment paper. But I do use parchment all the time now and save the wax paper to cut into squares to make my flowers on. Works great for that. Sandy
I agree with everyone else about leaving it in the pan too long. I only leave mine in for 10 minutes. I have never used parchment paper & mine are fine.
I used to also use paper on the bottom... and then I found everyone on this site talking about the homemade cake release... equal parts flour, oil, shortening mixed together... the stuff is MAGIC... works EVERY TIME... and I also let them sit in the pan for only about 10 min.
Good Luck!
Parchment paper. I pre-cut a whole bunch of them...I tend to use the 8 inch and 10 inch the most, so I always cut multiple circles and leave them in the pantry with the pans so they are always ready for me to use.
Angie
Good to hear you had success! that is just what this board is for! I love it!
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