I am working on my 12x18 white cake and the first sheet was perfect, but the second sheet crumbled 2 TIMES!!!! I would like to know if I can use a semi crumbled cake fot the bottom layer or DO I REDO IT FOR THE THIRD TIME!! 
And what can I do if I have to do it again so that it doesn't stick to my pan. Urgently need help!!! Thank you....
HOW crumbled? if it is just a crack...i'd cool, wrap and chill it overnight. it will firm up quite a bit and you should be able to use it. if its just a few chunks missing here or there (not actually falling apart) then you can fill in the gaps with buttercream.
if its really bad. yes, you really should start over, unfortunately.
i use bakers joy non sticking spray with flour in it. works like a charm.
Line the pan with parchment paper and spray the sides with non stick spray. I do this everytime I bake. No more sticking...ever!!! The time it takes to line the pan saves so much time rebaking!!
Good luck!!!
Line the pan with parchment paper and spray the sides with non stick spray. I do this everytime I bake. No more sticking...ever!!! The time it takes to line the pan saves so much time rebaking!!
Good luck!!!
Sorry for what is probably a very dumb question, 
but do you spray the sides of the tin before lining, or the cake side of the paper after lining?
I lined the pan with parchment paper and Voila it came out great!!! Next problem is....I have a commericial whipped icing, but it doesn't seem stiff enough. Can I add meringfue to this batch? thanks
http://www.cooks.com/rec/search/0,1-0,stabilized_whip_cream,FF.html
i think a meringue would completely change the flavor of it, i dont know if i'd do that. i think the recipes on that link call for heavy whipping cream, not pre made (like cool whip).
here is a wonderful recipe that i love to use, if you have more ingredients, i'd suggest using this. its very stable.
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Line the pan with parchment paper and spray the sides with non stick spray. I do this everytime I bake. No more sticking...ever!!! The time it takes to line the pan saves so much time rebaking!!
Good luck!!!
Sorry for what is probably a very dumb question,
but do you spray the sides of the tin before lining, or the cake side of the paper after lining?
when i've used parchment in the past, i've sprayed both. spray first, line w/ paper and spray again. also spray the sides. but i mainly just use bakers joy.
melysa . That is also my favorite whipped cream frosting .. Its yummy! By the way Thanks for the pm,s very nice of you to share!
I started making my own cake release and haven't had a cake stick yet. I store in a sealed container and it has kept a while, I about to use up my last batch and have had it a month. It is 1 cup of each oil, shortening and flour. Mix with paddle attachement. (last time used the whip, and it was fluffy, still used ok but much better with paddle).
I use the parchment the same way manders does, just spraying enough to keep the parchment in place.
I also collar my pans, using parchment the same way.
Theresa 
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