Actually you all make a point, before CC I never even used parchment, only wax. So I think the real answer is, I just
something up LOL. For those of you who use nothing but baker's release or Baker's Joy: God bless your brave souls, I just don't have the guts for that.
Thanks about the tip about overbeating the batter, as it turns out I thought the cake didn't taste that great either, was kind of dense and rubbery, so that prob. entered into the pic. That, maybe leaving it to cool too long, I think that cake was just destined for the trash can.
I rebaked with parchment and was more careful with the mixing too, and they released just fine, though they still way over-crusted (I'm having problems with the WBH recipe, but that's a whole 'nother thread). The THIRD cake I baked today was a different recipe and came out great.
I think the oven in the home we're renting is taunting me, daring me to keep baking cakes. I actually have to sit in front of it and watch the oven thermometer to make sure the oven temp remains consistent. Can you see why I hate to rebake?
