I just started my Wilton Course I class last week and this week I need an unfrosted cake baked to take. Well, I baked my cake and I let it cool for about 15-20 min like the box said. When I turned it upside down and pulled the pan off the sides of the cake crumbled. Did I not let it cool long enough? Should I let the pan cool the whole way before I flip the cake out? Help please! I have my 2nd cake in the oven now.
i had that happen to me a lot when i first started doing cakes no matter how much i greased and floured the pans. then someone told me to use parchment or waxed paper rounds in the bottom of the pan. i've never had one fall apart yet! i just use the bottom of the pan as a template, and i usually use waxed paper because its cheaper.
I mix up a combination of 1/2 cup crisco, 1/2 cup oil, and 1/2 cup flour. Then, using a pastry brush, brush the inside of the pan with the mixture (doesnt take much, just evenly coat it). Pour the batter in and bake it. I only let my cake cool for about 5-10 minutes before taking it out of the pan and ive never had a problem with sticking unless i miss spots when coating the pan. (put the extra mixture in a sealed container and put in the fridge for later use). Hope this helps, good luck!
Thank you to everyone! I just took out my 2nd cake, let it cool for about 8 minutes and flipped it and it came out fine. There is only a tiny piece that stuck to the bottom but I was able to patch it up and the icing will cover it. I think I let the last one in the pan to cool too long. Thanks for all your responses, it was a huge help!
I agree, leaving it to cool to long can create a problem.
I also have starting using the recipe of: grease, oil & flour and comes out with a beautiful tan color every time. It appears to me that it also makes the cake more firm on the bottom and sides. Before I found this recipe, I used parchment paper and it also was great.
Glad to hear your 2nd cake was fine and enjoy your classes, I surely did.
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