Excuse My Language But What The Crap?!

Decorating By Hannahscakes Updated 4 May 2013 , 3:10pm by Hannahscakes

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Hannahscakes Posted 3 May 2013 , 8:30pm
post #1 of 11

AOkay I have decorated hundreds of cakes and done almost every technique you can think of. I'm still an amateur but here is my deal.. A friend asked me to do an Elmo and Bert and Ernie cake for her sons graduation. I have never used character pans but she insisted she wanted those cakes done with the character pan and bought them and gave them to me. Just tried to make the Elmo..used PLENTY of Wilton's cake release and made sure to cover all the crevices.. I let it cool for 10 minutes, carefully flipped it onto the cake board and part of it crumbled out and the majority just stuck to the pan and it all ripped to shreds. What do I do?! I hate character pans!!! I obviously need it to come out newly perfect so I am able to see the lines on it. Someone help me these are needing to be finished tonight because she is getting them in the morning! Thanks!

10 replies
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icer101 Posted 3 May 2013 , 8:44pm
post #2 of 11

I have used character pans when i first started decorating for friends and family. Never had this to happen. I am sorry this has happened to you. I know of not other advice , but to bake over. I usually use solid crisco and just keep wiping it really good in the crevices, etc.Then i spinkle just a little flour(just an little( then hit the pan as i turn it , getting all the sides , then turn it upside down and hit bottome and get the dust on that.Besure none in left in any crevices. hth

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kakeladi Posted 3 May 2013 , 9:38pm
post #3 of 11

Ok take a deep breath and review *EXACTLY* every step you took.

Did you make the recipe perfectly as given (dosen't matter if box mix or scratch)

What temp did you bake at but was it close to directions?  Maybe you needed to let the cake cool a bit longer.  How long it cools depends a bit on the room temp - is it hot summer temps so the room is much warmer than usual?  Think, think, THINK what could have gone wrong?

Was the finished cake taller than the pan - it could have cracked because it was uneven when you turned it out.

Some times we think every step was *exact* when something could have took you attention away and you forgot something.  Another possible answer is that (if used) the mix could be old or just an off mixture - yes, companies do make mistakes and don't own up to it. 

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AnnieCahill Posted 3 May 2013 , 9:52pm
post #4 of 11

I use Baker's Joy spray.  I've never had a problem with that.  Also, I don't let my cakes cool that much in the pan-5 minutes tops.

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Hannahscakes Posted 3 May 2013 , 10:18pm
post #5 of 11

AI'm trying to think if I did anything different and really can't pinpoint anything. I feel like the pan just holds on to the cake for dear life. You think they would make character pans no-stick? They are the farthest thing from. I have started over and covered the whole pan in shortening and then flour. If this doesn't work I don't know what to do. It is cooling now.

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Jess155 Posted 3 May 2013 , 11:56pm
post #6 of 11

I only let it cool a couple minutes in the pan.  If you leave it in there for too long it will stick to the pan.  Hope it works out this time!

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BakerBee7468 Posted 4 May 2013 , 12:37am
post #7 of 11

I've used character pans as well and this hasn't happened to me. i however use a non stick spray with flour in it and the cake come out great. I'm thinking it was the wilton pan release you used but any number of other reasons could be at fault. only thing i can suggest is to make the cake again with a different non stick product.

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BakerBee7468 Posted 4 May 2013 , 12:42am
post #8 of 11

i've used shortening with flour as well and cakes always come out great, the only thing i dont like is the cake comes out with all this shortening flour residue on the cake that wont come off and can hinder any decorating you do to the cake.

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connie9003 Posted 4 May 2013 , 2:01am
post #9 of 11

I also use Bakers joy plenty of it and flip it as soon as it is cool to the touch. never had a problem. also they are one mix pans so becareful not to over fill it.

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kazita Posted 4 May 2013 , 2:30am
post #10 of 11

AI only use wilton cake release and have never had a problem, I'm wondering if you used to much of the cake release.

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Hannahscakes Posted 4 May 2013 , 3:10pm
post #11 of 11

AOkay guys so on my third attempt...great value cooking spray worked like a charm and I was able to see every single line and crease!!!! Oh my gosh it's my new favorite. Who would of thought?

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