I think I'm going to cry!

ok iv destroyed plenty of cakes and i even piece cake together to make up a whole sheet.... u can bluff it with ur icing.... and noone will even know ... just try to get ur cake frozen and ur icing on the thinnerside.... and ice as normal.. chances are noone will notice.. or care

oo and the nerxt cake u bake.. try to use a spray on coating... i just use spray canola and my cakes pop right out.. too much work to flour and grease

kristy, I feel for you. I have ruined cakes before too! I have cakes that fall apart but i just piece them together and frost them. The cakes are moist enough to stick together and when it is cut no one ever knows anyways! try getting parchment paper for the bottom of you cake pans. I use parchment and would never go back to just spraying the pan. I hope things turn out for you.

i know alot of people say this is a no-no, but i line the bottom of my pans with waxed paper. And the cake just pops right out of the pan and all i have to do is peal the paper off.

Oh, I am so sorry that happened to you. I know it is very frustrating!! Hope your day gets better. I too use the parchment paper. I grease the pan, then put the paper down and then grease the paper. May be over kill but don't fix it if it ain't broke right?!!? Good luck and I hope things turn around for you!!

Charlotte

I don't use the paper pan liners, I make my own "release" coating with equal parts Crisco, veg. oil and flour, depending on how much you will be using, (mix up with your mixer but don't whip it), it goes a long way, keeps well without refrigeration, and is inexpensive to make...works well, my cakes don't stick! Janice

Kristy,

I know it is frustrating. I have that happen, too.

I just wanted to add that the cakes that fell apart do not have to be wasted. You can also make cake bites. They have been discussed on this site before. Here is a recipe provided by Cookieman. You can substitute milk or coffeemate for the amaretto or add whatever ingedients appeal to you.

I went through and found the other thread, below is a quote from Cookieman:

I added the amaretto to the crumbled pieces of leftover chocolate cake I had on hand. I just winged the recipe from what I remembered of other recipes I have tried. In a bowl, I crumbled up about a cup-and-a-half of cake, mixed in a couple of tablespoons of confectioners' sugar, a healthy shot of amaretto, and some chopped almonds. I then mixed the whole thing with my very clean hands until it held together. The trick is to not let the mixture get overly moist, but not have it be dry and crumbly either. I then took a tablespoon cookie scoop and made balls out of the mixture. I let them dry out for a while on a parchement-lined cookie sheet (I let them dry for only about an hour, but idealy it should longer; even overnight) and then proceeded to dip them in melted chocolate candy melts. ( I made my own dipping fork by removing the two middle tines from a four-tined plastic spoon.) Then, back to the parchment-lined cookie sheet and into the freezer for 5 minutes to harden the chocolate shell. There you have it: chocolate-covered amaretto balls!


Cindy

I also use the Crisco, flour, oil mixture... I have mine in a squirt bottle I bought from Walmar ... I squirt some down into my pan then I take a pastry brush and spread it all around .. all of my cakes have just popped right out with this ... and I just did 2 four tier wedding cakes using this ..everyone came out just fine

Oh, Kristy, I know how frustrating it can be when things go wrong with our cakes. I'm sure with all the advice you're getting, it will turn out great! I do the same as peg818. I've used wax paper for years & have never had a cake stick to the pan. (I use Pam spray under the wax paper). I don't know why they say not to use it....it works for me & is cheap! Good luck with your cake.

So sorry! I've heard that it's the flour that keeps the cake from sticking and not the grease so you're only supposed to grease lightly...enough to get the flour to stick. Too much grease can actually cause the cake to stick. Not sure if this is true but it's the advice I follow and it works for me. Anyone know if there is any truth to this?

I'm another one that uses wax paper. I spray the bottom and sides of the pan, place the wax paper down and then I flour the sides of my pan. This has always worked for me too and wax paper is not as expensive as the parchment paper. Hopefully, you'll have better luck on your next cake. So sorry about your cake. Janice

Lisa, pretty sure that's not true. I slather on the crisco... super thick. That's all I use and they don't stick. It makes them taste extra yummy.... but doesn't do great things for the waistline!