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me & my cakes are falling apart! - Page 2

post #16 of 27
I went through this also. I work with one of the best pastry chefs ever. I told him about my cakes and how they were doing (just like yours) and he told me I was beating the cakes to long. So I really paid attention to how long I was whipping up my cakes and also when I pour the batter into my pans tap the pans on the counter several times to get the air out of the batter. I did this and I have great cakes now. Good luck! Remember have fun!
Family, friends and cake what more could you ask for...
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Family, friends and cake what more could you ask for...
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post #17 of 27
Like others mentioned, a flower nail and parchment work well. I use parchment on the bottom of all my pans (and cake release on the sides) and a nail on 10" or bigger. A 10" will definitely take an hour to bake at 325. How'd it turn out?
post #18 of 27
Thread Starter 
Ok, so the first 10 in cake is still in the oven about 35 more minutes to cook. I used parchment paper with a bake even strip. I put crisco in the bottom of the pan and put the parchment circle in. I used cake release on the side of the pans.

indydebi - I don't usually have a rounded top when I use the bake even strip. But it's not breaking from gravity it's just stuck to my pan. I did hold the cooling rack on top and them flip. ploop! big hole in the middle of my cake. icon_cool.gif

If I don't freeze them how long should I wait before turning them over?

Should I wait until they are pretty much cool before taking them out of the pans?
Oh, Bother!
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Oh, Bother!
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post #19 of 27
I always use parchment on the bottom of the pans and line the sides with it as well on all my cakes, whatever the size.

I let them cool about 30 mins in the pan, then put a board or plate over the pan and carefully flip the pan over. the cake will 'drop' onto the plate or board. I then carefully peel away the side parchment and wait til it is completly cool before i peel off the bottom parchment.

Let us know how your cake turns out.

cheers
Jan
Dont get stressed - eat a cupcake
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Dont get stressed - eat a cupcake
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post #20 of 27
I agree with what has been already said, flower nail, parchment paper, don't beat the batter too long, lower oven temp., cool for 10 mins, then freeze. All will be well. (I have success dumping the cake out after cooling for the 10 min. when I don't have time to freeze.) Take a deep breath, and start again. Lots of luck.
post #21 of 27
Is it better to use parchment paper regardless of the size? I always use the baking strips and spray the bottom and sides of pan but have never tried parchment paper.

Thanks icon_biggrin.gif
post #22 of 27
This is funny 2xMiMi, my MIL has MiMix2 on her license plate and her birthday is your joined date, April 22.
Great ability develops and reveals itself increasingly with every new assignment.
Baltasar Gracian

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Great ability develops and reveals itself increasingly with every new assignment.
Baltasar Gracian

http://www.jennascakes.com/
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post #23 of 27
I think its whatever you are used to doing. Some people just spray their tins and others use parchment.
I use parchment on ALL my cakes, whatever size and that is lining the bottom and sides.
On larger cakes ie 10" and above, I double line the sides of the tin

cheers
Jan
Dont get stressed - eat a cupcake
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Dont get stressed - eat a cupcake
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post #24 of 27
I just read this thread, but my first impression is that you might have a problem with your oven since the last cake didn't even cook all the way through. You might want to check it out!
post #25 of 27
Thread Starter 
So the cakes are out of the oven. I have turned one over parchment paper is off. I only lost little pieces but nothing I can't fix with icing. I think it was the crisco made the cake too moist on the sides. I'm thinking I should have put flour over the crisco before I put the parchment paper in the pan. But all in all I think it turned out good.

Parable - Actually the last cake I made last night I tried to cut the recipe in half so I wouldn't have to make a whole batch and waste cake. I'm thinking I forgot to cut the amount of sugar in half. Which is why my cake was mush.

Thanks for the help guys. I don't know if I would have survived this weekend. ouch.gif This website is like life support in time of crisis. Heart rate & blood pressure is back to normal. icon_smile.gif
Oh, Bother!
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Oh, Bother!
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post #26 of 27
Glad it worked out for you!! I only pan grease the sides, not the bottom. Perhaps that's why your parchment came off...
post #27 of 27
How long do you freeze the cake in the pan so it will come out whole?
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