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Cakes breaking

post #1 of 17
Thread Starter 
Any suggestions on how to "handle" the larger cakes. Like 12" round and up, and also 1/2 sheet cakes. What's the best way to get them out of the pan, level them,etc... WITHOUT them breaking apart ?
post #2 of 17
As far as leveling goes ~ try using a cutting board or other flat surface while it is still in the pan fresh from the oven. That's always worked well for me. To get them out of the pan I lay the board or cooling rack on top of the pan and flip them over together. If they will be handled a lot I stick them in the freezer to firm them up before handliing.

Deb
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #3 of 17
Thread Starter 
Thanks!! icon_wink.gif
post #4 of 17
You really need to have two of those larger cooling racks, I like the big rectangular ones Wilton makes. I put one over the cake to flip and then another to reverse and I level the cake while it is warm, on the cooling rack. Most people don't cool these larger cakes in the pans, long enough. I cool for a minimum of 15 minutes, 20-25 for the really large ones. This makes them less inclined to break. I prefer to torte or stck these larger ones, once they are frozen, they are much easier to handle.
Hugs Squirrelly Cakes
post #5 of 17
you can level your cake straight out of the oven: just get a really long saw knife and hold it level to the edge of the cake pan and hold it straight and slice across the top using the pan edge as your guide (you'll likely need to turn the pan if it's longer than the knife). there are better methods of course (and ones which result in less cake-waste), but this is one reliable way to get a nice level top (that becomes the flat bottom). thumbs_up.gif p.s. the cake you remove in this method is especially sweet and caramelized...put a little cream or frosting on it and serve it to a small child, or a sweets-loving adult , who will be very happy to give your cake scraps a good home. icon_biggrin.gif
who pays any attention
to the syntax of things
will never wholly kiss you
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who pays any attention
to the syntax of things
will never wholly kiss you
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post #6 of 17
I fill my pans pretty full and then level with the large leveler. I always grease my pans with Wilton cake release. I let my cakes cool in the pan for about 15 minutes. Then I place the board on the bottom and turn it over. It usually comes right out...if not I give it a few taps. I think if you use the cake release that will help it come out without breaking. Hope that helps!
traci icon_wink.gif
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Sharing is caring.
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post #7 of 17
I just made a 12" heart cake and I used the homemade cake release and I LOVED IT! It worked beautifully AND I saved sooo much $$$$! thumbs_up.gif
post #8 of 17
After the cake is done I put a cake board on top of the cake & lay something heavy (but not too heavy) on top of the cake board. It levels it right to the top of the pan.

Then I turn it over on to the cake board I plan on leaving the cake on & let it cool off. Then decorate!

Doing it that way prevents the cake from breaking or cracking. This is a tip I learned from cali4dawn!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #9 of 17
I have also used a piece of dental floss to level a cake right in the pan after it comes out of the oven....works great!!!
Are you canadian???

www.cakescanada.com for great canadian resources!!!
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Are you canadian???

www.cakescanada.com for great canadian resources!!!
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post #10 of 17
i love the tip about putting the cake board on top of the pan when it comes out of the oven. i'm fixing to bake a 12x18 sheet in a few minutes and think i'll try that idea. i don't have the large leveler and was worried about trying to level it with my serrated knife. it works well for smaller cakes, but i know wouldn't work too well with this cake. thanks for the info!
post #11 of 17
Thread Starter 
I made my first 12x18 sheet cake last night....thank you everyone for all the advice!! I used the wilton cake release (AWESOME!) I also tried the rolled buttercream for the first time, for the time it took me to make it I prefer to just use regular buttercream and take the time to smooth it the best I can. But I didnt know...unless I tried! icon_smile.gif
post #12 of 17
TC - just tried your method for leveling right out of the oven and it's great! i just took my 12x18 out of the oven and put a masonite board on top, sat a bowl of icing on the top of that, and my cake is perfectly level to the top of my pan! great tip! thank you so much!
post #13 of 17
Cali4dawn also used the board and bowl method on cupcakes and it worked really well for me. I was afraid that the cupcakes would get crushed, but it worked great!

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 #14 of 17
tyterrell I noticed you are from Union City....my hubby has a friend there...she has recently gotten married...WOW... that is so cool.... I suppose you probably know Bucksnort TN??? My husbands favorite place name!
post #15 of 17
flayvurdfun - who is your husband's friend? i might know her. yeah, the name bucksnort is hysterical! we laugh every time we go to nashville and pass it! small world, huh?
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