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AARRGGHH!

post #1 of 8
4/6/05 at 7:06pm
Thread Starter 
I just finished baking a cake mix with the super enhanced recipe. I let it cook 65 minutes on 330. It looked done and passed the toothpick test, but when I tried to turn the cakes out, both of them stuck to the bottom of the pan. Not just a little bit. Half of the cake. I"m so mad icon_mad.gif . I used the Wilton cake release spray. Usually I use the liquid cake release and spread it with a pastry brush. Do you guys think it wasn't done, or did the cake release not work. Now I will have to get up early and bake another one. I will just have to use the box mix recipe as I don't have any more sour cream.
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post #2 of 8
4/6/05 at 8:20pm
I totally understand how you must be feeling right now. icon_sad.gif
Just recently I made a cake that did that same thing,have you made that recipe before?It sounds to me that it could have been the cake release spray but then again I've never used it before.Hope your baking goes better icon_smile.gif
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post #3 of 8
4/6/05 at 8:39pm
If you look through the old posts, I believe someone else made that cake and had problems too! The title of the thread is something like..."Anybody make the Super Enchanced..."
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #4 of 8
4/7/05 at 12:27am
I dont think it was you...I think it was done also, but maybe you didnt spray enough? That is what happened to me....then I was told I should have used parchement paper on the bottom.....I think I will try that next.
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post #5 of 8
4/7/05 at 1:10am
I finally bought some of the Cake Release and thought it was too oily, so have gone back to making my own recipe that I got from my teacher, Charlie. It is simple, just mix equal parts oil, crisco and flour...like maybe 1/4 cup each (whatever you think you will use...it keeps in a closed container without refrigeration for some time), and I brush it into my pans. I hadn't had any trouble with it, but was tempted by the ready-made stuff.

I baked a cake the other night that took forever, but it wasn't that recipe, it didn't stick, but the outside edges did begin to look pretty brown, couldn't figure out why it took so long to bake...and at least the toothpick test didn't lie to me so I left it baking! icon_confused.gif I have a core that I could use, but this was a regular quarter sheet, shouldn't have needed one!

Sorry you have to get up early and bake again! Janice
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post #6 of 8
4/7/05 at 4:37am
Thread Starter 
Thanjs for letting me vent. I think this morning I will just make the regualr box cake. It's nice to have someone to talk to that understands the frustrations. I have pictures of all my cakes and when I get time I will scan them and post. Thanks again guys & have a nice day. P.S. I will try the recipe from Veejaytx, although I've never had trouble with the liquid. I'm sure it will be less expensive.
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post #7 of 8
4/7/05 at 5:40am
Hi Beecharmer! The mixture won't be quite liquid, it will be more creamy, and after it sits unused for a day or two it will separate out a little, you just need to mix it up again. It very definitely cheaper, I think that Cake Release I bought was about $3.50, and now I don't know what I'm going to do with it, I sure don't care for it.

My cake disaster is in the gallery, my Mother's cake for her 90th birthday, fortunately, it was repairable.

Have a great day! Janice
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post #8 of 8
4/7/05 at 7:13am
Quote:
Originally Posted by Beecharmer

I just finished baking a cake mix with the super enhanced recipe. I let it cook 65 minutes on 330. It looked done and passed the toothpick test, but when I tried to turn the cakes out, both of them stuck to the bottom of the pan. Not just a little bit. Half of the cake. I"m so mad icon_mad.gif . I used the Wilton cake release spray. Usually I use the liquid cake release and spread it with a pastry brush. Do you guys think it wasn't done, or did the cake release not work. Now I will have to get up early and bake another one. I will just have to use the box mix recipe as I don't have any more sour cream.


Did you let the cake cool in the pan for 10 minutes before flipping out. I used to have the problem with cakes sticking until I found that I have to let the cake cool in the pan for 10 minutes sitting on a wire cooling rack (not the top of the oven). Also depending on the type of cake and the baking directions I sometime bake a cake 5 minutes more than is necessary to help the cake set up more.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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