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