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AAARRRRRGGG I WANT TO CRY!!!!

post #1 of 24
Thread Starter 
I'm making acake for sat and was working on it today because I'm ALSO having a Halloween party tomorrow. ( Obviously I'm crazy already too new at this to be multi-tasking) so i was baking the cakes and finishin up some fondont decorations for the cake... All is going well get the cake in the oven and start working with the fondont then DISASTER icon_cry.gificon_cry.gif my fondont figure which has been drying all week BREAKS icon_cry.gificon_cry.gif I very carefully work to repair the figure, maybe it will work maybe not time will tell. Now my cake is done take it out of the oven and let cool for 10 min then flip the cakes out BOTH of them stick to the pan and are distroyed icon_mad.gificon_cry.gificon_mad.gificon_cry.gif now I have to bake the cakes AGAIN and figure out what to do with my broken fondont NOT what I needed when I still have 101 things left to do for the party and on top of it all my hubby is sick (and you know how much of a baby they can be LOL) so he's going to be no help at all. I used my brand new Wilton pans to bake the cakes is this something I'm going to have to worry about? Its the first time I've ever used any pans from them. Are there in tips or tricks to make sure they come out good? I greased and floured the pan like I useally do. What did I do wrong icon_cry.gif ??? Sorry this is so long and thanks for letting me vent.
post #2 of 24
As for your fondant figure, get some gumpaste added into it at least 25%. Wilton has a premade gumpaste and your figures still have time to dry overnight then they won't break..........

As for your cake, if they are not character pans then use parchment paper! After I started using it, I don't have any more problems. You can get the cheap stuff at Walmart and maybe the gumpaste also.
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #3 of 24
When I use the wilton pans I use the cake release. I never flour or grease my pans. It will get better!
There is grace of kind listening, as well as a grace of kind speaking!
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There is grace of kind listening, as well as a grace of kind speaking!
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post #4 of 24
Awwe. I hate those kind of days. Just take a deep breath and tell yourself not to worry. I've never really had a problem with wilton pans sticking. I usually use the pillsbury spray with flour. But, I know alot of other people grease and flour theirs. Did you take your cake out after it cooled 10 min? Sometimes if you let it cool to long in the pan it can stick. I've heard sometimes you can stick it back in the oven for a bit to rewarm it. It supposed to come easier after that. I've never tried it before though. I'm sure someone on here will be able to tell you something to help you figure it out. Keep your chin up! In a week you will be able to look back and laugh about it all....okay maybe a year. lol
Nothing is a waste of time....if it adds to the person you will become.
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Nothing is a waste of time....if it adds to the person you will become.
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post #5 of 24
I tell you what I ALWAYs line the bottom of my pans with parchment paper then spray the pans with the parchment in there- then no sticking - just run your knife around the edges! You can also use wax paper if you dont have parchment handy.

Sorry you are having such a rough day! usaribbon.gificon_smile.gif
post #6 of 24
In the Wilton pans I've used, I always spray Pam and then flour. Maybe this will help? Also, I always let my cakes cool for 15-30 minutes before trying to flip them out. I also use a skinnny spatula to to go around the edges and loosen before flipping. HTH!
Jesus loves you!
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Jesus loves you!
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post #7 of 24
Really, it's going to be okay. icon_smile.gif

If you have a thin, flat spatula, can you use it to CAREFULLY take the stuck cake out of the pans? If so, invert it into the holes in your baked cakes, wrap securely in plastic wrap, then chill it. If you've already tossed it all, you can fill with the cake tops from leveling. Alternately: bake again.

Suggestion: next time, line your pans with parchment, then spritz with pan release. I find that this works for me really well.

What type of figure did you make? Can it be "propped" against something or the broken part somehow hidden with leaves/flowers/etc.???

Sorry hubby is not well. Tell him to put on his Nancy Panties and suck it up like the Big Girls do! icon_twisted.gif No, really .... give him some chicken soup out of a can, a cup of tea, and a box of tissues. Then close the door on him so he can nap and not pester you while you work with your cake issues.

You'll get through it and be just fine!

Hope your day gets better!

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #8 of 24
For the cake pans I would suggest lining the bottoms of them with parchment paper. I have been doing that lately and I never have a problem with my cakes sticking. On your fondant figure I am sorry to say I don't have any suggestions. I haven't made any yet. I know how frustating it can be when things go wrong and you are in a time crunch. It always seems like that's when things always happen. Just take a deep breath and relax and start in again. Things will turn out ok. Good luck.
Katie
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Katie
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post #9 of 24
I use only Wilton pans and they never stick. My WMI taught me to make "magic grease" which is 1 part flour, 1 part oil, one part Crisco...so I did one cup of each, mixed it in my Kitchenaid, and stored it in Tupperware. Just brush it into your pans with a pastry brush. It lasted for a long time and every cake came out perfectly.
post #10 of 24
I was just thinking on the fondant thing, you could "glue" it back together with egg white, I have done that in the past......

Oh and one more thing ((((((((((((hug)))))))))))))

It will get better!
Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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Award winning cake designer and fine art sculptor.

"An artist discovers his genius the day he dares not to please." ~Andre Malraux
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post #11 of 24
I agree with the majority. Line those pans with parchment(I to get it from walmart)!!!! I used to have problems with my wilton pans but not any more. Make sure you use a thin spatula or knife to go around the edges to help out and this is a silly trick I use but it seems to work... once you have run the knife around and turned the pan over on a cooling rack tap all for corners with slightly strong force and then the center then all over this helps my cakes release. It is silly I know but it works!! GOOD LUCK I think we have all been there at least once. thumbs_up.gif
post #12 of 24
Thread Starter 
Thank you for all of the support I knew you guys would do a great job cheering me up (nancy panties LOL icon_lol.gif aobodessa) Just what I needed! Okay off to try again, Ill try the parchment paper for this one, on the bright side I can finnally try some cake balls LOL icon_biggrin.gif
post #13 of 24
Quote:
Originally Posted by jjs1227

Thank you for all of the support I knew you guys would do a great job cheering me up (nancy panties LOL icon_lol.gif aobodessa) Just what I needed! Okay off to try again, Ill try the parchment paper for this one, on the bright side I can finnally try some cake balls LOL icon_biggrin.gif



That's the spirit! When life gives you crumbs, MAKE CAKE BALLS!!!!! icon_lol.gificon_lol.gificon_lol.gif

We're just too cool for words here, aren't we? icon_cool.gif
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #14 of 24
I use cooking spray and a pastry brush swish around. Works for me.
post #15 of 24
The 'magic grease" as someone called it works great. That is all I use now. I love it.
Cake...it's not just for breakfast anymore!
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Cake...it's not just for breakfast anymore!
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