I am working on my 12x18 white cake and the first sheet was perfect, but the second sheet crumbled 2 TIMES!!!! I would like to know if I can use a semi crumbled cake fot the bottom layer or DO I REDO IT FOR THE THIRD TIME!! And what can I do if I have to do it again so that it doesn't stick to my pan. Urgently need help!!! Thank you....

i dont know i would think if you did not support the top evenly the wieght would cause it to sag in the crumbled areas. but i am truely not to sure so here is a bump! hope someone else can be of more use.

I would just figure out what is making the cake stick, then just bake another.

HOW crumbled? if it is just a crack...i'd cool, wrap and chill it overnight. it will firm up quite a bit and you should be able to use it. if its just a few chunks missing here or there (not actually falling apart) then you can fill in the gaps with buttercream.

if its really bad. yes, you really should start over, unfortunately.

i use bakers joy non sticking spray with flour in it. works like a charm.

I use baker's joy too, but if I were you and tired of baking, I'd do the belt-and-suspenders method of greasing AND using parchment.

Good luck!

Line the pan with parchment paper and spray the sides with non stick spray. I do this everytime I bake. No more sticking...ever!!! The time it takes to line the pan saves so much time rebaking!!

Good luck!!!

If you are using the same pan let it cool in between or run under cold water to cool. Heard Alton Brown talking about that the other day he said not to prep a warm pan because it would effect the next cake

I lined the pan with parchment paper and Voila it came out great!!! Next problem is....I have a commericial whipped icing, but it doesn't seem stiff enough. Can I add meringfue to this batch? thanks

you can stiffen it up with gelatin there is a thread on it in here

melysa . That is also my favorite whipped cream frosting .. Its yummy! By the way Thanks for the pm,s very nice of you to share!

Thank you, Melysa!

fiddlesticks and ozcookie, you are most welcome!

I spray the sides first then the over spray that goes into the bottom helps to keep the parchment in place untill you fill the pan. i neve spray on top of the parchment and i have never had it stick to it. Good luck!

I started making my own cake release and haven't had a cake stick yet. I store in a sealed container and it has kept a while, I about to use up my last batch and have had it a month. It is 1 cup of each oil, shortening and flour. Mix with paddle attachement. (last time used the whip, and it was fluffy, still used ok but much better with paddle).

I use the parchment the same way manders does, just spraying enough to keep the parchment in place.

I also collar my pans, using parchment the same way.

Theresa