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I think I'm going to cry! - Page 2

post #16 of 37
That settles it then...grease away!
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #17 of 37
I also use the Wilton Cake release and find that my cakes come out perfect everytime! However, I do feel for you...I had many broken cakes before I started using it! If it is not that bad and since it is a freebie...I would probably try to fix it with icing! icon_wink.gif
traci
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post #18 of 37
Thread Starter 
Thanks for all the great suggestions. I made another 16" cake for a party last weekend and i sprayed it and floured the sides, then i put wax paper down and sprayed more(I wasn't taking any chances)! The cake came out BEAUTIFULLY. I was so happy I called my mom to tell her LOL.

Pictures will be coming soon of the cake.....i'm a little computer-defunct.

I appreciate all of your help!!!

~Kristy
post #19 of 37
This is prob. a dumb question but how do you get the wax paper not to be bumpy? If it is bumpy wont it bake the cake like that?
post #20 of 37
Thread Starter 
Since the pan was so big, i had to use 2 strips of wax paper. I just sprayed the bottom of the pan, then put the wax paper down and smoothed it out, and i even sprayed the overlapping part of the paper together and pressed it all down. Then i sprayed the paper before pouring the batter. It really stayed flat by itself, but i just pressed it down in the pan to make sure.
post #21 of 37
I use Baker's Joy on my cake pans. Not one of my cakes has stuck with this product. Better luck on your next cake.
Rena
post #22 of 37
I see where a lot of you say you "spray" your pans... I USE to do this, but I don't any longer.. .I got crusty edges and would have to cut them off the cakes everytime .. A lady that use to own a bakery told me that it was the cooking spray causing this and to use shortening and flour to coat my pans... which I do now all the time .. I make my own, I mean, why pay a fortune for Wilton's ($3.69 a bottle) when you can make it at a fraction of the cost... right?? lol .. I've had no cakes stick with my own coating I made and use on pans for my cakes ... I will never use cooking spray again .. I just do not like the crusty edges it makes ... just my choice though icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #23 of 37
Quote:
Originally Posted by peg818

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.


Haha, you know Peg, the only time I have ever had a cake stick to a pan has been with cake mix cakes, which is likely a good part of the reason why I don't like them. Anyway, now, whenever I have to make a cake mix cake, I always grease and flour my pan as always and then trace out the bottom of the cake on waxed paper, cut the paper inside the trace line and line the darn cake pan. I have never had another broken cake mix cake.
I don't understand why people are so against using waxed paper for this purpose. Honestly, for many years this was all we had and all we used. Now folks use parchment paper because it is coated with silicone and is said to not have any moisture issues the way that waxed paper can under certain conditions. Also parchment can be used to bake cookies on, while waxed paper cannot or it will burn. However it can be used to line the bottom of a cake pan, it is cheaper to use and it works very well.
One of the main reasons for cake splitting when coming out of the pan is either they were not cooked enough or were not cooled enough in the pan.
I still use good old Crisco shortening and flour to prepare my pans and it still works well for me.
I never take a cake out of the pan before 10 or 15 minutes have passed, for the really larger cakes, I let them cool in the pan for 20 minutes. For 3D pans, 25 or even 30 minutes. They don't stick because of the increased cooling time either. They would stick if left longer or left to cool completely.
Anyway, just my opinion, which happens to agree with yours, haha!
Hugs Squirrelly Cakes
post #24 of 37
Quote:
Originally Posted by ntertayneme

I see where a lot of you say you "spray" your pans... I USE to do this, but I don't any longer.. .I got crusty edges and would have to cut them off the cakes everytime .. A lady that use to own a bakery told me that it was the cooking spray causing this and to use shortening and flour to coat my pans... which I do now all the time .. I make my own, I mean, why pay a fortune for Wilton's ($3.69 a bottle) when you can make it at a fraction of the cost... right?? lol .. I've had no cakes stick with my own coating I made and use on pans for my cakes ... I will never use cooking spray again .. I just do not like the crusty edges it makes ... just my choice though icon_smile.gif


This is true with Pam, the regular Pam, I have not tried the product they make for cake pans, though.
It is because of what this spray consists of. Other things that will cause issues are greasing a pan with butter or margarine. This is because the burning temperature of these items is much lower than that of shortening. Also, butter and margarine re-absorb back into the cake and can cause sticking issues.
I once made the mistake of using Pam on loaf tins, when I was making various loaves for a dessert tray. The edges got crunchy and hard and I would never use it again.
Hugs Squirrelly Cakes
post #25 of 37
Quote:
Originally Posted by lisa

Quote:
Originally Posted by Kristy

my 2nd cake has been destroyed. i greased and floured that dang pan so good and i let it sit and flipped it and half of the cake came out all broken! I dont know what else to do. I've now wasted 4 sticks of butter, a dozen eggs, and 4 cake mixes. This cake is a gift, so i'm not getting paid for it either! icon_cry.gificon_cry.gif



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?


Well actually, it can if the flour doesn't get well absorbed into the Crisco. What happens is it is so thick that it actually becomes almost an ingredient and can absorb back into the cake. But you would really have to put it on awfully thick for this to be an issue. Too little can cause the cake to stick too.
Hugs Squirrelly Cakes
post #26 of 37
I know a lot of bakers, new ones in particular, use Baker's Joy or Wilton's Cake Release or those types of products. That is fine, if they don't mind spending the money and it makes them feel more secure and they are happy with the outcome, hey, whatever works for you.
Just my opinion, but honestly, I would rather spend my money on cake toys for the amount of money I would go through with these sprays. I also prefer just to use good old Crisco and flour rather than mixing up my own cake release version, but then, you know, you get set in your ways, haha!
One thing, for a really detailed character pan or an awkward large pan, using a pastry brush to get that Crisco in all the nooks and crannies, works a lot faster. Sometimes I then go over the greased pan with a plastic baggie on my hand to remove any excess before putting the flour into the pan.
Another thing, I think for a large pan like the subject matter, I would go with parchment because it is much larger and you wouldn't have to patch it. Also, because it is coated with silicone, I cannot see the need to grease it for this purpose either. You also do not need to grease waxed paper. Only the pan greased and floured, I wouldn't bother greasing the parchment, it is already non-stick because of the silicone treatment and your waxed paper is waxed so it won't stick either. There are certain cakes that you have to grease the parchment paper for, but this would be very specific cakes and will be advised in the directions.
Hugs Squirrelly Cakes
post #27 of 37
LOL! Squirrelly Cakes ...when you mentioned the baggie on your hand it gave me a chuckle!! Mom would tell us girls to use our hands to grease a pan... we never really liked the feel of that, back then it was "lard"! I used the baggie method for years after I moved out until I broke down and bought a pastry brush!!!
icon_smile.gif Just had to tell you how your comment sparked some memories!
post #28 of 37
Heehee, a baggie was a step up from waxed paper, haha! Funny thing is I use the pastry brush but on some pans with tons of identations, I use the old baggie after the pastry brush.
Haha, lard, well I still use lard for pies. Pretty soon I won't be able to as Canada is in the process of banning all trans fats.
Haha, yes, things like that do trigger memories, don't they?
I too have never liked the feeling of grease on my hands. I don't really like making piecrust for the same reason, all that stuff stuck to your hands.
Hugs Squirrelly Cakes
post #29 of 37
I've used all three methods (greasing and flouring, lining the bottom, and cake release), but I have found cake release to work the best for me. Also, I don't turn my cake out unless I have the cooling rack placed on top of the pan first. My problem comes when I torte the cake and go to move the top layer and it falls apart in my hands. I bought one of those flexible cutting boards and am going to try to slip it between the layers before I lift the layer.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #30 of 37
This is a common problem and likely why a lot of folks either freeze the cake before torting or torte, slide a board in and freeze. It is more of an issue when a cake is larger than 9 inches.
Many folks have success with sliding a same sized board in after the cake is torted, and sliding it back off the board when they are replacing it. I must admit that for the larger sheet pans, I freeze this torted top layer until I am ready to replace it and it is easier to handle frozen.
Also, torting a cake the next day once it has had more of a chance to set an firm up, helps.
Hugs Squirrelly Cakes
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