Help Me!! I Am Ready To Just Quit!!!!!!!
Decorating By afh0212 Updated 28 Aug 2007 , 3:00pm by jobartwo
I have two cakes to do. One for tomorrow evening and one for Tuesday morning. Lately, every cake I bake STICKS!!!!! I grease and flour well and they still stick. I have left them in the pan for the 5-10 minutes that is instructed and then tried to take them out and 
, sides are still in the pan! I am ready to just throw my hands up and say, ok no more cake decorating for me!
Any suggestions from anyone??? Also, does anyone used parchment paper to line pans?
Any help/suggestions greatly appreciated.
Andrea
I usually leave my cakes in the pans longer. I take it out and let it set for 5-10 minutes and then flip upside down [still in pan] onto parchment paper on my cooling rack and cool...well, usually until it's cold...or for at least 20 minutes.
Sorry about your cakes sticking...don't give up!
I had been having that problem on occassion and then discovered Baker's Joy. My sister's MIL told me about it! It's like PAM but it's called Baker's Joy and has flour in it. I've never had a cake stick since. 
CAKE ON ! 
I use any of the baking sprays with flour. I also leave the cake in the pan for 15 min.
Hi,
I recentlt started spraying the pan and then adding the parchment or wax paper. I then spray it again and on the sides. ( I spray it with olive oil in the misto sprayer and I also have used pam) I wait about 10-15 minutes and then remove the cake from the pan. I have had much success with this. Don't give up, this is a learning process and I have discovered in the short amount of time of being a member in CC that everyone here has your back and will help you when you are stuck, frustrated, etc.
I to have had many broken cakes. You are not alone. 
Parchment is an excellent idea, but also, if you are having problems with the sides sticking, make sure you run a thin paring knife around the edges to release them from the pan, then give the pan a light wiggle to make sure it's loose before turning it out. It works like a charm! Good luck and don't give up!! You will WIN!!
I use Wilton's Bake Easy and Parchment paper ALWAYS!!!! There has been a couple of times, that I did line the pan with the parchment paper, and forgot to use the Bake Easy and I had to rebake.
Please dont quit, take a deep breath, and try parchment paper and one of the baker spray products, and I am sure you will be happy!
GOOD LUCK!!!
I use pam w/ flour here. we dont have bakers joy anywhere near and even still only one store has the pam (it costs me almost $5) but i still buy it, works great and haven't had a single cake stick
its wonderful for those 3d pans. gets in to those nooks and crannies just fine!
I use the wilton brand of flour and grease, and its amazing, my cakes never stick anymore. I too had that problem, I would get so frustrated, it only happened on the bigger cakes, and they always stuck, I greased, floured, put parchement paper in the bottom and they still stuck, I have such peace of mind now when baking, I don't have to line my pans or anything, and I never even worry about them sticking anymore, its amazing, I use to waste so much cake, you will love it, i'm sure the other brands work too.
I also make my own homemade cake release (equal parts of shortening, vegetable oil, and all-purpose flour) as Sandi4tpc suggested. I put mine in a "picnic" syle mustard bottle (you know, the red & yellow ones). They're easy to fill and easy to squirt into the pans.
Wilton's costs around $4. Homemade is super cheap.
What I do is... I spray the pam liberally (but not TOO liberally) with Pam (regular old fashioned, red-top Pam)... When the cake is done baking depending on how much time I have I leave it in the pan as long as I can but the cake still feels warm, but not completely cooled... Then, I take a sierated knife and glide it along the sides of the cake (this way if the sides are sticking they'll release when I flip it).. Then, flip as normal.
Once in a while I'll get the center sticking to the cake. For those times I own a "Pancake" flipper so I can take the entire piece and just flip it back onto the cake without issue.
Good luck! Don't give up, we've all been there and the other ladies have also given a great piece of advice about checking your oven to see what temp it's REALLY baking at!! My commercial oven is set just a notch over 300... I kid you not that translates into somewhere between 250 and 315 at any given moment, but I can assure you that I don't get near the doming this way that I once used to 
I do the homemade cake release too and love it. I didn't like the way the edges got all crispy with the sprays. I always put parchment onthe bottom of all my pans and like melvira, run a paring knife around the sides before turning out.
I use homemade version of Cake Release. Mix (use mixer) equals parts of flour, shortening and oil. Store at room temperature [covered]. Brush on pan with pastry brush.
The homemade Cake Release works like a charm and it lasts forever. The parchment also works well but do try the CR.
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