Cracked Cake...help!

Decorating By atkin600 Updated 2 Dec 2005 , 12:48pm by dodibug

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atkin600 Posted 1 Dec 2005 , 1:56am
post #1 of 20

If a cake is cracked, is it ok to just frost over it? For some reason, this always happens when I go to dump out a cake from my 9x13 sheet cake.

19 replies
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mamafrogcakes Posted 1 Dec 2005 , 2:01am
post #2 of 20

Yes, you can ice over it, just be careful b/c you will probably get more crumbs in it. Kinda smoosh it back together and put a real good crumb coat on and I always refrigerate my crumb coated cakes before the final icing.
Another thing for future reference, I always use cake boards or cutting boards to flip my cakes out of pans, onto my final cake board. If I do that I don't usually have problems with cracking or falling apart.
Good luck!

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atkin600 Posted 1 Dec 2005 , 2:07am
post #3 of 20

Thanks. I don't know why I keep having a problem with this particular pan. It was a level cake that I turned over directly onto the cake board. I did have a lot of trouble getting it to "loosen" out. I read somewhere to set the cake pan onto some paper towels soaked in hot water. I did that, but it didn't work. Does anyone have any suggestions on how to get a cake to unstick from the pan?

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adven68 Posted 1 Dec 2005 , 2:08am
post #4 of 20

Hi there....are they cracking because they are not level? Try flattening them a little with another pan before you flip. Flatten as soon as it come out of the oven but gently....you don't want mush inside the cake.

Good luck!

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MrsMissey Posted 1 Dec 2005 , 2:09am
post #5 of 20

Not sure if this would apply to you..but if there is a hump in the middle of the cake..that would cause the cake to crack when you turn it out onto something flat. In other words, make sure your cake top is level.

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mamafrogcakes Posted 1 Dec 2005 , 2:10am
post #6 of 20

do you use a cake release?? bakers joy, pam with flour, etc?
I've never heard of the paper towel thing.

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MelC Posted 1 Dec 2005 , 2:37am
post #7 of 20

I always use parchment in the bottom of my pans (then grease & flour) and you can actually chill your cake in the pan, then flip it out once it's cold and firm... much less chance of breakage!

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cakefairy18 Posted 1 Dec 2005 , 3:22am
post #8 of 20

parchment is like insurance when it comes to cake sticking to the bottom of the pan...and if u want inexpensive insurance...WAX PAPER

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kraftychristy Posted 1 Dec 2005 , 3:26am
post #9 of 20

I've personally never used parchment in my cake pans. I always use Baker's Joy, or Crisco Spray for baking and I've never had one stick,even in my character pans. I used to grease and flour pans until I discovered these products and it sure had made life easier! icon_smile.gif

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bjfranco Posted 1 Dec 2005 , 3:27am
post #10 of 20

I use the wilton cake release spray and have never had a problem.

If the cake is trying to stick a little I just turn the cake over and let the cake sit upside down with the pan on it for a couple of minutes and the steam rising into the pan release the cake everytime. whaaalaaa pan slides right off. icon_smile.gif (Momma taught me that trick)

bj icon_wink.gif

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TexasSugar Posted 1 Dec 2005 , 3:35am
post #11 of 20

Are you letting it cool too long? If you let the cake cool in the pan too long it will stick instead of just release. Mine usually get flipped out 10-15 mins after it comes out of the oven.

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partsgirl25 Posted 1 Dec 2005 , 9:12pm
post #12 of 20

i'm with bakerchick.. i only use baker's joy. it's a lifesaver. has anyone else noticed when you press down on a warm cake to make it flat, that it gets a poundcake-like texture or is it just me?

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gilson6 Posted 1 Dec 2005 , 9:15pm
post #13 of 20

I had that problem with a lot of my non stick pans. Williams Sonoma rep told me it was the spray I was using. She told me to use a flour/oil spray. Of course, she wanted me to buy their brand at $7.00 a can. I picked up the Crisco Flour/Oil spray and I don't have any problems.

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MariaLovesCakes Posted 2 Dec 2005 , 12:30am
post #14 of 20
Quote:
Originally Posted by atkin600

If a cake is cracked, is it ok to just frost over it? For some reason, this always happens when I go to dump out a cake from my 9x13 sheet cake.




Maybe is too hot when you take it out?

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dodibug Posted 2 Dec 2005 , 12:53am
post #15 of 20

I know sometimes it can be the cake is too hot or has sat too long cooling in the pan. I only let mine sit about 5-10 minutes and then put a cooling rack on top, flip, put another cooling rack on top and flip again so the part of the cake that was on top in the pan is on top again-does that make sense? But that way the cake is always supported coming out of the pan. Also I have heard many people say if the cake sticks in the pan you can put it back in the oven for a couple of minutes and then try to get it out again!
I also use just plain crisco and then flour my pans and haven't ever had much trouble with sticking/cracking coming out of the pan.

mamafrogcakes-are you able to put your cakes right on the cake board? or do you wait until they are completely cool?

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bubblezmom Posted 2 Dec 2005 , 12:55am
post #16 of 20

Yes, maybe it's too hot. I've tried various techniques suggested by board members. Flipping a hot cake has caused my cake to crack or have a little piece stick to the pan. I know people love the smooshing thing, but I find that it traps too much heat into the cake. It adds moisture, but also changes the texture of the cake.

For cakemix cakes, letting the cake cool for 15+ seems to be the best way for me to ensure it will pop out with no problems.

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mamafrogcakes Posted 2 Dec 2005 , 1:25am
post #17 of 20

Dodibug I usually let mine cool a good while before flipping them onto cake boards. I wouldn't say completely cool but a good bit. I agree that taking out of the pan is not a good idea. I've tried doing that when I've been in a hurry and it never turns out good. Always end up with cracks that I have to work back together before going on.

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dodibug Posted 2 Dec 2005 , 1:32am
post #18 of 20

Ahhh, yes I remember the time I had my head up my nether region (and we all know where that is!) and tried to flip my cake onto the cooling rack and dumped half in the sink!!!

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SquirrellyCakes Posted 2 Dec 2005 , 5:28am
post #19 of 20

I tend to let a larger cake cool in the pan for 10-15 minutes up to 20 for some.
I use Crisco shortening and flour to grease pans but if I don't want to risk any breakage and am not in the mood to possibly have to rebake, I grease and flour the pan and just line it with ungreased parchment or waxed paper and breakage is never an issue.
Someone mentioned that smooshing the cake results in more of a poundcake texture and this is true and one reason why I prefer levelling over pushing the cake into itself. Yes, it will give you a more dense texture because you are in effect compressing the cake into itself.
Hugs Squirrelly

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dodibug Posted 2 Dec 2005 , 12:48pm
post #20 of 20

My grandma is famous (or should I say infamous!) for putting a cast iron skillet on top of the cake while they finish cooking to "level" them. Makes me crazy....but I love her anyhow. I know the smooshing has it's place and some people swear by it. I guess I just love my little $2 cake leveler! Whatever works for ya!

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