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Cake stuck to pan, HELP!!!!

post #1 of 14
Thread Starter 
Ok, I put cake relaese in the pan and left the cake in the pan over night- I was just too exhausted to take it out, and now it is STUCK! I have gone along the edge with a knife and it still won't come out. Any suggestions?
post #2 of 14
Use wax paper or parchment paper on the bottom of the pan next time icon_smile.gif
Can we say "Addiction"....
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Can we say "Addiction"....
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post #3 of 14
you can put it on the stove burner for a few minutes to reheat the realease stuff, to see if that will help.
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post #4 of 14
If you put it in the freezer and freeze it, you can take a spatula and "pry" it out by going around the pan with the spatula and lifting out each little section...if that makes sense...
post #5 of 14
Quote:
Originally Posted by darlene_000

Use wax paper or parchment paper on the bottom of the pan next time icon_smile.gif



yikes icon_eek.gif don't use waxed paper, it will melt and stick to your cake.
.:. jessica .:.

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.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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post #6 of 14
I have always heard that if you put the cake back in the oven on a low temp (say about 250) for about 5 - 10 minutes, it will heat up the grease that is causing it to stick to the pan. It should just pop out like normal.
post #7 of 14
Jessica,

I always use wax paper in the bottom's of my pans. It does not melt or stick... it works perfectly just like parchment.
Can we say "Addiction"....
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Can we say "Addiction"....
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post #8 of 14
Quote:
Originally Posted by darlene_000

Jessica,

I always use wax paper in the bottom's of my pans. It does not melt or stick... it works perfectly just like parchment.



Ditto!
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"Everyone you meet is fighting some kind of battle. Always be a little kinder than necessary... "
-J.M. Barrie
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post #9 of 14
If you have a sink large enough, put about 1/2" of very hot water in it and then gently place the cake in it. Keep it there for a few minutes, dry the bottom, and then flip it. The idea is to melt the cake release. You can also try a hot hair dryer. Keep your cake upside down on a cooling rack and move the hair dryer all over the bottom of the pan. I sure hope this helps.
post #10 of 14
If you look on the cake release bottle and recipe on this site, it says you need to release the cakes within a certain amount of time. I guess that is why. I think it says like withing 10 minutes or so. I have waited as long as 30 and not had problems.

I would suggest heating it also to release it.

Stephanie
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Beggin for Cake
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post #11 of 14
Another trick....you can flip the pan over onto the cake board and put a hot, wet towel on top, leave it for a few minutes, it should pop right out
post #12 of 14
The hair dryer trick should work. Future advice - use parchment paper and set your timer for 10 minutes when you take the pan out of the oven. Flip it out immediately when the timer goes off. Ten minutes of cooling in the pan gives the cake a bit of time to stabilize but not so long that it winds up sticking. Learned that trick with Bundt pans -never had a cake stick or break since I started using the timer.
post #13 of 14
Thread Starter 
IT WORKED! I HEATED IT UP AND IT WORKED. THANKS EVERYONE!
post #14 of 14
Quote:
Originally Posted by jescapades

Quote:
Originally Posted by darlene_000

Use wax paper or parchment paper on the bottom of the pan next time icon_smile.gif



yikes icon_eek.gif don't use waxed paper, it will melt and stick to your cake.



Wax paper will NOT melt and stick to you cake. It even says on the side of the box that you can line cake pans with it.
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