Help!! 1St Paid Cake Is Becoming A Disaster!!!
Decorating By lmn4881 Updated 12 Sep 2006 , 7:14pm by chrissysconfections
hi guys,
Made my first paid cake, 11 x 15 slab of lemon cake today and it is totally stuck in the pan. Used Quick Release and it still stuck. In the process of trying to get it out, i tried putting it back in the oven to heat it up again and nothing...... ugh.... then the pan came off the cake but the entire middle of the cake was still in the cake pan. Now I have to bake the cake all over again and try to decorate in the morning ( with a 1 and 2 year old in tow ) instead of being able to decorate tonight after they went to bed because it's being picked up at 9:30 am. Could anyone please tell me why it would totally stick like that so that I can avoid this problem in the future? I've never had a cake stick using the quick release before. Thanks guys just needed to vent. Hope I can get it done in time for the customer to pick it up without it looking like a heap!
Did you take it out of the pan too soon? I let mine sit for 10-15 minutes and then flip it out. Hmm, otherwise I don't know. Could you get the middle part out of the pan and put it back together? Once it is frosting, you'd never know.
Hang in there!
Julie
Use Parchment at the buttom.. it is guaranteed for your cake not to stick at the buttom.. 
Wow!! A 1 & 2 yo...I've been there, done that, but now they're 4 & 5!!!
I honestly don' t have a clue as to why it stuck in the pan. Did you leave it in the pan too long after taking it out of the oven? Did you use a heating core?
Please let us know if it does it again.
I just wanted to wish you good luck
I agree with Prettycake, use parchment paper in the bottom of your pan. I always either spray my pan with Pam, or use some crisco to grease the bottom and sides of the pan. Then cut a piece of parchment paper to fit the bottom of the pan. Put the paper in the pan, grease the paper and then flour the entire pan. Good luck with the 2nd cake. Try the paper, it should help!
do I grease the bottom of the pan under the parchment? And I pour the cake batter right onto the parchment? And it won't stick to the paper? Yes I had to run out to pick up some cake boxes and left it in to pan too long I think. I will be taking it out after 10-15 mins this time so keep your fingers crossed for me and I'll post some picks tonight or tomorrow. Thanks for all your help
I grease the pan under the paper, (I feel like it helps hold the paper in place). I then put the paper in the pan and grease the top of the paper. Then I flour the bottom and sides of the pan. (So the paper is actually floured on top). When you turn the cake out of the pan the paper will peel right off. Others may do it differently, but I find this works for me.
I always cut a piece of freezer paper to fit in the bottom of the pan-shiny side up (or touching the batter). They flip out, no problem and just peel off the paper!!
I use Wilton's spray (Bake Easy) and I've never had any problems. My cakes always come out. After I take them out of the oven I toss the cake to loosen it up in the pan to make sure it's going to come out, let them sit on a cake rack for about 10 minutes and then flip them out. I've never had a cake stick yet.
I do the same as price and never have a problem, oh and turn it out at the 15 min mark too!!! good luck I hope it all works out for you!
I always use the cake release without problems. I like to shake it up well and put it on the a brush. Good luck with the decorating.
I would rebake the cake tonight and maybe do the first layer of frosting if you can. That way you can get up in the morning and finish with the colors and borders.
Best of luck getting it done. I stayed up until 2:00 in the morning on Friday finishing a HUGE birthday cake. I was too afraid to leave it until the morning! 
While I've never made a paid cake before and probably wont for a while 
I think it was my sis in law who passed on the parchment/wax paper trick to me 20 years ago and never had a sticking in the pan problem as long as I used wax paper on the bottom.
That really sucks that happened to you on your first paid cake 
and hope you get some decent sleep.
Traci, I have had other projects that didnt pan out that I had to redo and I know from experience, staying up the night before is the only way to go, as I found out the hard way thinking 'oh I'll get me some sleep and finish this in the morning' never ends well 
- at least you have yourself some time doing til wee hours in the morning. The stress level I found was WAY too high the morning of to get through anything smoothly (Murphy's Law, I guess lol)
I use equal parts of shortening, flour, and oil. The only time I have ever had problems with it sticking is if I left it in the pan more than 10 minutes.
HTH
Thanks so much to all who responded. 2nd cake came out withno problems. I'm just waiting for it to cool now so that I can get started. Posted another question in the forum but haven't been getting any answers so I'll ask again here. With the 1st cake...can I use it to make cake balls? I don't really want to waste it. It's lemon cake though so I'm unsure as to wether or not I should be adding flavoring to it or if it will taste funny dipped in chocolate. Any more help you feel like giving is GREATLY appreciated. It's an 11 x 15 cake so I bet i'll get a lot of cake balls out of it...lol
Well now you can make cake balls!!! My first sheet cake - a FULL sheet cake - I had SOOO many problems like this! Cakes didn't cook right, broke when coming out.... etc...... Definitely use parchment paper - grease underneath it and on top of it and do the sides of your pan. ANother tip is to put a flower nail upside down in the middle of the pan to help the center cook - you can poke it up through the parchment paper. Just make sure it is greased too. Good luck! I've started a LOT of cakes over again b/c things weren't working out. It happens!
I had the same thing happen to me with a wedding cake and it was the 16 inch round. ARRGGhh... Well I sprayed the pan and put two flower nails in that I sprayed also and then put the parchment paper down and poured the cake batter in. It comes out beautiful. If I don't stick the nails through the parchment then the nails gouge my cake center. This way the nails can't do that but they still bake the center quite nicely.
I am still from the old school....
I grease my pans very lightly with Crisco. Then I take my parchment paper, cut it out the size of the pan, and put it in the pan, then flip it over and so both sides are coated with the crisco. Then I dust the entire thing wth flour, shake it off and pour away. My cakes come out so clean, I barely have to wash the pan.
I was baking my first 12 X18 back in July for a party and it did the same thing. I used the wilton cake release spray and everything and it still stuck! I have a 14 mth old so I DEFINITELY know what your going through!! Turns out I let it cool too long. I tried everything you did but ultimately ended up baking another one....the second time I set the timer on my oven for 10 mins and turned it out when it beeped. Came out like a dream!
I've heard of the parchment paper technique but also have seen it can leave a lot more crumbs. We had 2 people who used that techinque for class....both had the extra crumbs. I've never personally tried it though. I have done just the grease and flour method and that didn't work either...probably my fault.
Good Luck! [/i]
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