Help I Baked 2 Castle Cakes And They Both Broke In Half
Decorating By berry9f65 Updated 5 Nov 2006 , 7:54pm by icantcook
Is it the character shaped pan? Are you greasing it up well enough? Maybe you need a firmer cake? Are you letting it get completely cool in the pan? You probably only want to let it cool for 10 or 15 minutes then turn it out onto a cooling rack, otherwise it can stick to the pan. Need some more info on your problem please!
I don't know if you are using the Wilton character pan, but I just used it this week and for once, had success the first time.
For most of my odd shaped cakes now, I drop the temp to 325 and use the bake even strips. They won't fit tightly around the castle pan due to its shape, so I sat the castle pan on a cookie sheet so the bake even strip could still act like an insulator for the sides. There a a lot of nooks and crannies in those little detailed pans, so make sure it is coated well with your preferred pan preparation. I also found that I have better luck removing the cake after letting it cool for only about 10 minutes. Once the cake is totally cool, my grease in my pan isn't as slippery, and my cakes stick.
good luck
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