Help!! Disaster Looming!

Baking By tsal Updated 29 Sep 2011 , 12:30am by Spuddysmom

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tsal Posted 28 Sep 2011 , 9:28pm
post #1 of 9

I just baked a traditional honey cake for the Jewish New year. I baked one 6" round for my family, and one honeycombed-shaped 8" for my SIL's brunch tomorrow.

I tested the recipe out on Saturday and it was perfect. I had to make it dairy free, so I greased the pan with Crisco instead of butter. Well, I just took the 6" out of the pan and part of it stuck to the pan! There is no icing in this recipe so I can't hide imperfections.

I haven't taken the 8" out yet. Is it better to let it cool longer or just take it out now (it has been about 12 mins out of the oven.

Any advice appreciated! I can't bake another one tonight.

8 replies
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tsal Posted 28 Sep 2011 , 9:32pm
post #2 of 9

I realize I may have been unclear in my panic: the only difference between the test batch Saturday and today is that I used Crisco today instead of butter, which is why the cake is sticking, I'm assuming. Saturday it came out beautifully when I greased with butter.

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BizCoCos Posted 28 Sep 2011 , 10:02pm
post #3 of 9

Since you used Crisco, do not let it cool too long, it can be problematic if left too long, hope it turns out ok.

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grama_j Posted 28 Sep 2011 , 10:16pm
post #4 of 9

Did you grease AND flour the pan, or just used grease ?

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KoryAK Posted 28 Sep 2011 , 10:48pm
post #5 of 9

Did you put parchment paper under the cake?

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tsal Posted 28 Sep 2011 , 11:12pm
post #6 of 9

I did not use parchment - lesson learned. The cake is a total disaster. I will have to bake a new one - not sure how I'm going to do that!

I will use parchment this time!

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MimiFix Posted 28 Sep 2011 , 11:21pm
post #7 of 9

Sorry I'm posting late on this - but for future reference it may help if you warm the outside of the pan. This melts the crisco and the cake should release with no problem. Either put the cake back in the oven for a few minutes or set it on your stovetop with the burner on low. Use a dishtowel or pot holders since the pan should be too hot to handle. Happy New Year!

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cathyscakes Posted 29 Sep 2011 , 12:04am
post #8 of 9

I always thought it was better to use shortening than butter, because butter can burn, and it has water in it, its just what I have been told, so I have always done it that way. I too have had times where is stuck, don't know why, sometimes it comes out perfect, other times not. I use the pan grease now, and it usually works better than just using shortening and flour.

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Spuddysmom Posted 29 Sep 2011 , 12:30am
post #9 of 9

I think many folks make their own non-stick creation using 1/3 oil, 1/3 flour and 1/3 shortening and brushing it on. I think that is okay - dietary restriction-wise. Happy Rosh Hashanah.

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