Ok I baked two sheet cakes this morning. One yellow and one chocolate both DH mix. The yellow came out of the pan fine. My chocolate felt stuck to the pan on the bottom, so I tapped, talked to and carressed it out of the pan, but there is a crack along a big chunk of the edge. What did I do wrong? Is there a trick to getting it out without it cracking? I cooled it in the pan 10 min. before I turned it onto the cooling rack.
i let mine cool for about five minutes then i turn the pan onto the cooling rack and make sure that the cake comes out of the pan, BUT i leave the pan on top of the cake to make sure it keeps it's shape. i let that sit for about 5 to 10 minutes then i take the pan off. this works most of the time for me maybe it will help 
I always use parchment paper on the bottom of my pans along with the wilton cake release stuff..
I spray with Pam, put a parchment circle in the bottom of the pan, and flip it upside down onto a sheet pan as soon as it comes out of the oven - and let it completely cool inside the pan. No cracking, and perfectly level cakes every time.
I always cut some wax paper to fit inside of the bottom of what ever pan I am using, then spray some Baker's Joy in the pan & sides... so far I have never had a cake stick to the bottom. I would like to try the cake release recipe, I will have to look that up. I have read that it works great!
Hope this helps,
God Bless,
Sharon
Ok I baked two sheet cakes this morning. One yellow and one chocolate both DH mix. The yellow came out of the pan fine. My chocolate felt stuck to the pan on the bottom, so I tapped, talked to and carressed it out of the pan, but there is a crack along a big chunk of the edge. What did I do wrong? Is there a trick to getting it out without it cracking? I cooled it in the pan 10 min. before I turned it onto the cooling rack.
Hi!
I recommend that you get the springform pans. THE BATTER WON'T LEAK OUT. I use it all the time. When I'm done baking, I click on the spring and lift up the side of the pan. I let it cool for about 15 minutes. Then I level the cake (the cake will still be hot). But I prefer to level the cake while still hot because once you remove the leveled top, the cake will cool so much faster...
Hope this helps!
Hi!
I recommend that you get the springform pans. THE BATTER WON'T LEAK OUT. I use it all the time. When I'm done baking, I click on the spring and lift up the side of the pan. I let it cool for about 15 minutes. Then I level the cake (the cake will still be hot). But I prefer to level the cake while still hot because once you remove the leveled top, the cake will cool so much faster...
Hope this helps!
The reason it cools so much faster is that you are releasing the locked in moisture. I wouldn't think that's desirable.
Melissa
Hi!
I recommend that you get the springform pans. THE BATTER WON'T LEAK OUT. I use it all the time. When I'm done baking, I click on the spring and lift up the side of the pan. I let it cool for about 15 minutes. Then I level the cake (the cake will still be hot). But I prefer to level the cake while still hot because once you remove the leveled top, the cake will cool so much faster...
Hope this helps!
The reason it cools so much faster is that you are releasing the locked in moisture. I wouldn't think that's desirable.
Melissa
Well I've done it and no complaints here.
Quote by @%username% on %date%
%body%