I have a mud cake recipe that I always use 

today I've baked 6 cakes and every single cake I've had this same issue: 

i grease my pan by spraying with canola oil from a spray can   I then line the cake pan with grease proof paper and then I spray with more oil and then add cake mix and bake 

SO 

in my fan forced oven after about half blue I then the light on to see how they're doing g and the grease proof paper has moved away from the sides of my cake pan and embedded themselves into my cake 

what am I doing wrong? 

It's only a low oven I don't think the fan has the force to blow the paper 

am I using too much oil and the cake mix is getting in behind the paper and expanding and bringing it forward? It's driving me crazy! 

I am a little confused. I do the same but I only line the bottom of the pan. Are you lining the sides? Or is it somehow shifting from the bottom to the sides. 

Oh really? I line the bottom and the sides 

the bottom stays in tact 

the sides are moving into the cake 

Why don't you Line the sides? 

Because it's so easy to slide a knife around the side to release the cake?

That ^ and when my cake is just done it pulls away from the sides. I never line the sides, ever. 

When I was doing my cake decorating course they taught us to line the sides as well just incase they weren't 100% liquid tight 

sounds like I should stop bothering?! 

I also thought maybe it wasn't a bad thing because they are stainless steel the cake would just stick- are you guys using stainless steel or coated pans? 

Mine are not coated. But i spray then parchment  the bottom only and spray again. Never sticks. Try it!

I have both.  I just use baking spray now.  I used to use parchment but turned out I didn't really need it - one less step!

My cakes have stuck even with the paper when it's moved 

I'm using canola oil spray 

Is this the issue? 

Maybe you're over spraying? 

I AM over spraying! I'm worried it'll stick. Ok so I'm not allowed to spray too much? What's the science behind that? Damn cakes I don't get it! 

Sweet Toot - I use stainless steel pans for my mud cakes.   I spray the cake tin (with canola oil) all the way to the top edge, but not the greaseproof paper, which I line both bottom & sides.  I use fan forced oven.  I fill my batter to 3/4 full of cake tin, so the weight of the batter should hold that side paper in.

In my opinion, you want a mud cake to stick to the paper, but not the pan= so dont spray the paper after it is in the pan.  The high fat content of a mud cake means the paper still easily peels away when cake is cold.

Last bake I made a baking paper lid for my cakes too - a circle just a few mm smaller than the cake tin, with a 1cm hole cut out in centre.  It kind of steamed my cakes, so they came out much taller, less dome, less meringue crack on top and baked much quicker.  I was jumping for joy at how much different the 'lid' made. 

I have found in Australia that the all the brands have changed their 'recipe' for baking paper to some awful cheap paper.  But I found the good stuff at Cakes Around Town (I buy of roll of side only paper, I think its about 5" high and 20metres long).  For the bottoms I found the original high quality, thick and slippery baking paper in Reject Shop.

I also wrap my cake tins in homemade baking strip (folded newspaper wrapped in foil, attached with all-metal bulldog clip).

Hope that helps

Hey Apti I'm from Australia 

i have baked many many mud cakes using this one ingredient. I don't do this for a living but it's been about 7 years so I have done plenty- wedding cakes, bday, baptism etc 

our pans are 3" tall 

im using a stainless steel one it's not a springform, just regular but I was told to spray, line it with paper and spray 

Magic mouthfuls 

thanks that was a really helpful post 

And nice work on the lid, that's really cool! 

 I've got 3 more cakes to bake today so ill try doing it without the second spray 

Magic mouthfuls how does the lid work? If its a bit smaller than the tin do you rest it on top of the cake batter or something? 

I once tried wrapping the tin in some calico fabric but it just took too long to bake so I never bothered again 

i do drop the temp to 150 instead of the recommended 160 so the outside edges don't dry out so much - I THINK It helps?! 

Yes, the lid rests gently on top of the batter.  It sticks in some places, but not an issue if you trim your tops off like I do.  My fan force isnt too strong, so it doesnt blow off, but the high sides of the baking paper & wrap cushion that wind anyway.

My made-at-home wraps are now just kept in the drawer with the baking paper etc.  It took 3 mins to make and I've used it 20-30 times before they get too raggedy.  The Age and Weekend Australian is a great size - a sheet is folded longwise about 4 times (down to 4" tall)

I usually drop the temperature too.  My pans are also 3" tall.  :-)  Happy baking.  

Got 2 white choc muds to make this weekend, and some dark choc mud cake pops tonite to make. 

Gahhh! It happened again! This time I didn't grease the inside of the paper and they still moved into the cake! 

I mustn't be sticking the paper against the walls properly and allowing air to get in there- dunno :o

I did use a different brand of canola spray I think it's too heavy & frothy 

I use Woolies homebrand canola spray.  What did you buy this time?

Hey Sweet_Toof, I quoted on a huge mud cake today to serve 285 people to which I quoted $800.  She knocked me back saying everyone else was quoting $150.  Whoah - I can even buy the ingredients for that much.  Could you?

I was using coles brand canola oil in the can. Can't remember the brand I had today but it was something "nicer"!!! 

Magic mouthfuls where are you from? 

Magic mouthfuls haha no way could I make a cake for that price and even if I could buy all the ingredients I would be charging more then that! 

This one I am doing is 4 tier & 1 cutting slab out the back   130 DESSERT serves for $440 DELIVERED! 

$440 for a 4 tier is cheap in my book.  Most of my cakes come out at $6-$12 per dessert serve depending on the level of decoration.  I'm sick of working for $2 per hour.

I'm in Sapphire Coast NSW - Bega cheese country.  Where are you?

I'm in Melbourne 

Do you do this for a living or you have other work on the side? 

I underestimate my talent and confidence and don't charge much only for this reason but then also I look at shops and think will if I want this sale I need to give them a good price and give them reason to use me not the shop. Yes as it stands I'm also paying myself $2 p/hr! 

I use pan grease which is equal parts margarine, shortening and flour.  I usually do a half cup each and it keeps well in the fridge.  I've never had a problem sticking, but I also grease the bottom of the pan and the parchment circle.  I'm tempted to skip the parchment and see what happens.

Oh, and I just grease the sides, no parchment on them.