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Do not line your pans with wax paper!!

post #1 of 68
Thread Starter 
Was it because I used waxed instead of parchment, or because I, um, greased the pan underneath the wax paper?? The waxed PAPER stuck to the stinkin' pan! icon_redface.gif

Anyway at least the other pan didn't stick.

Cake balls, anyone?
LL
post #2 of 68
I always use wax paper to line my pans. I usually spray the pan (with PAM) before setting the paper in the pan and I've never had any problems. So... I'm not sure what to tell you!
I am enough of an artist to draw freely upon my imagination. Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world. ~Albert Einstein
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I am enough of an artist to draw freely upon my imagination. Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world. ~Albert Einstein
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post #3 of 68
ohhhh YUMMMY oops I can't really tell you why it stuck...but somebody always needs cake balls!!!
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #4 of 68
I always line my pans with waxed paper and I only grease the sides. How long did you let the cake cool. Maybe it was left to long before turning it on to the board?
post #5 of 68
ummm waxed paper has wax on it. wouldnt it melt and leave a waxy film on your food and pans? I only use parchment......I don't think you are supposed to bake with actual waxed paper, due to its waxiness....... icon_confused.gif
momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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momma to six sweeties: Katie 99, Kam 01, Kalen 02, Kody 03, Klara Jane 05, & Karson 5/08
wife to my submariner hubby Steve since 3/4/99
cake maker extraordiniare (haha) since 12/14/05
cookie lover since 3/07
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post #6 of 68
Not sure why it stuck. When I line my pans with waxed paper (I usually only do it my for super moist cakes like pineappl coconut cake or strawberry cake), I grease the pan before I line it and then after I grease it again and flour it. When I take it out I let it cool for a while, probably 10-15 min. I peel it off with no problem. Good luck and sorry for your loss! icon_cry.gif
post #7 of 68
I've used cheap waxed paper before and had my own mess but other waxed paper worked fine (and I almost always grease beneath the wax paper). Maybe that's the problem? Mine came from Dollar General.
post #8 of 68
I baked w/wax paper: spray Pam on bottom,sides of pan, put in the waxed paper on sides & bottom, poured cake batter in, and baked. Came out fine. Cake was really, really moist, too. No waxy peel & I use the cheap Walmart-brand wax paper.

Sorry for your cake. It looks like you over-beat your batter to me. (Sometimes I do that & the cake just falls apart for no reason.)

Exploding Cake Balls.
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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post #9 of 68
I ALWAYS spray my pan with Bakers Joy then place wax paper in it and knock wood, I've never had any problems...peals right off...my wilton and culinary instructor both told us to do this...I can only wonder if it was possibly an issue with the temp? Maybe too hot?
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Check out my blog:
http://fearlessgal.wordpress.com

GO DETROIT SPORTS - WINGS, PISTONS & TIGERS!!!!
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post #10 of 68
?? I've never used any paper... I went from grease+flour to Bakers Joy and have never looked back. I've even gone searching in the middle of the night for a 24 hour store the one time I let myself run out. icon_cry.gif Now, I keep no less than 2 cans in the kitchen. If I get down to one, the very next time I am at the store I buy 2 more. lol. One local Publix wasn't even going to carry it anymore and I talked the manager into continuing stocking it. icon_wink.gif

It just seems like more work to use both spray and paper?!?!?
Sandy
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Sandy
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post #11 of 68
Once a pan is greased and wax paper is used to line the pan - u must also grease( & flour ) it before u pour your batter... u can get away with un-greased parchment @ that point thumbs_up.gifthumbs_up.gif
Stay Sweet! Life is too short
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Stay Sweet! Life is too short
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post #12 of 68
I spray all of my pans my larger square ones I actually line with a paper towel. Doesnt stick and comes off of the cake with ease. Little difficult to remove if you freeze with it on though. With my rounds 10"and smaller I just take a cupcake liner flatten it out and place it in the center. Both of these Ideas came about when I ran out of baking liners to cut them from they worked so well in a pinch that its all I use now.
Stressed is Desserts spelled backward so why not enjoy them...
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Stressed is Desserts spelled backward so why not enjoy them...
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post #13 of 68
Thread Starter 
Actually you all make a point, before CC I never even used parchment, only wax. So I think the real answer is, I just tapedshut.gif 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? icon_wink.gif
post #14 of 68
gscout73 I'm with you thumbs_up.gif
I've never lined my pans with wax or parchment paper in the 26 years I've been a cake decorator, it just seems like extra work and why do that to ourselves, even when I was a Wilton instructor I told my classes that Wilton recommended it but I personally did not do it.
All you decorators just try the bakers joy or the shortening/flour method and skip that paper step icon_smile.gif
post #15 of 68
Thread Starter 
Quote:
Originally Posted by jibbies

I've never lined my pans with wax or parchment paper in the 26 years I've been a cake decorator, it just seems like extra work



I totally agree but it's not nearly as much work as rebaking your cake!

LOL!

No seriously I love to hear from those of you who do this, it totally inspires me. One day I'll try...
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