Ok....so I made a white cake in a 12 inch pan using my flour nails and I greased the pan with my "pan grease". When my cake was done I put it on a cake board right away and part of the edge did not come off.
1. Can I still use the cake for one of my tiers for a wedding cake? 
2. Should I have let this cool for ten min before taking it out of the pan? 
Actually, I will have to disagree...I think 10 minutes is too long. I wouldn't wait more then 5. The shortening will become like glue if it cools off too much..
You can use some buttercream to repair your chunk, unless its really huge or part of the side. You may not get a smooth finish or loose support with a large chunk...
Actually, I will have to disagree...I think 10 minutes is too long. I wouldn't wait more then 5. The shortening will become like glue if it cools off too much..
You can use some buttercream to repair your chunk, unless its really huge or part of the side. You may not get a smooth finish or loose support with a large chunk...
I think the chunk is your biggest problem, and yes...it should be fine if it's small enough to ice back togther. Otherwise, you may have to a bake a new one. Be sure to use plenty of cake release! (I do usually wait 10 minutes to take the cake out of the pan.)
The chunk is maybe a 1/2 inch from bottom to side but longer along the sides. I thought maybe I could use it for the bottom but if not then I will junk it and use it for something else.
I used the pan grease which I am not really liking to much. I used the Bake Ease from the grocery store before someone told me about the pan grease. I think I will go back to the Bake Ease since it is a spray and I don't think I ever had much trouble before. I will make sure I cool the cake before attempting to take it out though...
Thanks...
Actually....tomorrow is my sisters birthday and she likes white cake so I may just slap some icing on it and call it a b'day cake....especially since I have to work tomorrow night....
But YEAH that is what I mean by "junk it". OR I could try those cake balls...who knows what I will do.... 
and there's always cake spackle....
cake crumbs blended w/ BC and use to glue on broken parts and fill little oopsies.
What's the benefit of "cake spackle" vs. regular buttercream? Does it just make the repair less obvious?
and there's always cake spackle....
cake crumbs blended w/ BC and use to glue on broken parts and fill little oopsies.
What's the benefit of "cake spackle" vs. regular buttercream? Does it just make the repair less obvious?
somewhat less obvious and more of a cake vs pure icing taste.
Well Today...I did a 16 inch round and it looked perfect until I turned it over on to my cake board and the whole bottom stuck to the pan. I was so mad....I was ready to quit baking period. BUT.....I went ahead and baked another 16 incher and put parchment at the bottom and it came out perfect. I think it was way to heavy because I added regular instant pudding, 4 eggs which made it way to moist. Normally I use sugar free instant pudding. So this time I used 1/4 cup flour instead of the pudding.
Waiting 5 min or 10 min.....so much is recipe dependent. Cakes sticking versus not sticking again can be recipe dependent. Think about cookies... some recipes call for greasing the cookie pan and some do not (and the cookies are still easily removed). The only way to optimize the parameters for your cake recipe is by the trial and error use of the suggestions that have been posted.
Let us know how things turn out.
I use the homemade release and have no trouble getting cakes out. Some times it has been 15 minutes before I dump it. I believe cakes have a greater change of cracking when you dump when it is still very hot.Its kinda like trying to cut a roast when it first comes out of the oven, it will tear apart and not slice well... that is why they say let it sit for a spell, then slice. Just my thoughts on the subject, everyone has there own way they like to do it.
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