I just started taking a cake decorating class. I am getting the decorating part real well. I was told to let my cake cool 10 minutes and then turn it over on a cooling rack. I am having a hard time getting it out and when I do it is in 2 pieces. The middle on the bottom is sticking. I am using cooking spray. Any ideas on how to get the cake out of the pan without ending up with half of it on the cooling rack and half of it in the pan?

Are you using the spray with the flour in it? If not you should probably being using crisco with flour dusted on the top. I have been using the crisco with flour spray and it works really good.

i always oil the pan, then lay a piece of wax paper down, then flip the wax paper over (so that there is oil on both sides). I have never had a cake stick! oh, and make sure you run a knife around the cake. hope that helps!

I never liked any of the sprays for my cake pans, however there is a recipe to make you own, very easy and much more inexpensive than the can spray. Mix equal parts of shortening, oil and flour. I spread with a pastry brush and it can be stored for months. I also use wax paper to line the bottom of the pan when I am using the 3 inch deep pans. Good Luck and Congratulations

I use "Cake Release" by Wilton, I buy it at Walmart and it's excellent. Cakes don't stick and the bottom is never burned, on the other hand I tried the spray several times and my bottoms were allways over done.
the cake release goes a long ways, you just need some drops on your pan and brush it with a brush that you would only use for that. It's great.

I use Crisco spray with flour along with a piece of parchment on the bottom. Never have a problem!

I also use the Wilton "Cake Release" and I have never had any cakes stick to the pan. They just slide right out.

Welcome aboard! You're going to love it here on CC. Everyone is very helpful!

Use a flour spray and then line the bottom of your pans with parchment paper. Wait ten minutes and flip the cake out. Frankly, I'm surprised the instructor didn't tell you about lining your pans. Some people use wax paper but I prefer parchment paper. Peel the paper off after you flip out the cake to cool. Parchment paper is also great for lining cookie sheets, etc. I use a lot of the stuff. OK, I'm lazy and hate scrubbing stuff; besides the results are much nicer.

If you're using plain cooking spray, as I've had to in a pinch, just be sure to dust your pans with flour, also. You shouldn't be able to see any shiny parts after it's dusted.



Hope this helps,


Holly

I just put a sheet of parchment on the bottom of my pan, and bake- no spray, no flour. I'm yet to have any problems.

Wilton makes a great product called Cake Release it has both flour and oil in it... I don't know how life was before then

I'm with the cake release (wilton) crowd! It has never let me down on a cake from any type of pan !! My sprays have been hit or miss....

I don't know if you have a GFS (gordon's food supply) where you are, but I found a spray there that works very well. It's called Bak- kleen, or something like that. I just make sure every to spray the pan well.... i've never had one stick. HTH

I buy the Crisco spray w/ Flour, it's in a blue can with the Pam spray at walmart. Works like a charm, and doesn't cost too much! Good luck.

Bought the Crisco spray with flour today just to try it.........Love it!!!!

Thanks All ~ My cakes are coming out of the pan beautifully now!