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late night baker needs help!! - Page 2

post #16 of 20
Thread Starter 
Wow and my instructor said if you cool your cakes for longer the 15 min it will make it difficult to take your cake out.
I guess what works for one person might not necessarily work for another

Ashiana
Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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post #17 of 20
Well, I don't find that to be true at all. I generally cool all character cakes for at least 10-15 minutes, anything larger than a 9 inch round for about the same time frame and the really big sheet cakes or 3 D pans or larger rounds of about 14 inches and such, 20-25 minutes. Personally I find 5 minutes in the pan cooling, not long enough and sometimes the cake will tend to stick or break coming out. Most especially with cake mixes.
Make sure you really grease you pan well than add flour. Cool on a cooling rack too.
I have heard that other instructors say this also, but I really don't find it to be true. Normally, 10 minutes is the timeframe you are told to cool cakes in the pan before removal.
Hugs Squirrelly
post #18 of 20
I work with alot of character pans here lately and I haven't had any kind of trouble that you are describing. All I do is use the Wilton Bake Easy Spray and pour in the batter and bake it. Usually I bake it at 25 degrees lower than what it tells you to. This way it is moist and doesn't brown too much on the exposed edges. I hope that you won't give up too quickly on the character pans. They do get a welcomed response from the customer. Good Luck and try the Bake Easy that Wilton makes.
The Cake Lady
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The Cake Lady
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post #19 of 20
Ashiana, I have heard of that method, to put your pan in the oven, warm it up then put the batter in. I've never done it though. I have done 2 character cakes. I didn't have a problem with the cakes sticking, but I've had other cakes stick. The reason I don't like character cakes is because of all the stars!! I hate doing stars! That is too much work!! I'd rather do a BCT or color flow. icon_smile.gif

I've also found that if you turn your cake over before it is cooled it will crack!! I agree Squirrellycakes!! I had a problem with 12" round strawberry cake I made. First time it fell apart... that was from not enough oil in the batter (I sent that to work w/ Hubby icon_smile.gif ). 2nd time it cracked through & through!! That time it was from turning it over before it was cool enough. Finally the 3rd time was perfect!!!! I hope I got the recipe & the cooling part right so I won't go through this again the next time I make the strawberry recipe!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #20 of 20
Hey Turtlelady, the third time is a charm, haha!
I also find that brand new never used pans almost need seasoning, sometimes they take two or three tries before they come out right. With round or square or any other cake pan other than the indented type like the character pans, you can always grease and flour or prepare pans and then line them with waxed paper or parchment and this solves the sticking issues. However the character pans cannot be lined.
I have a bit of a superstition thing going when I remove a cake from the pan, that works well. Hhmn, I always say, "Please God" as I flip out the cake. Haha, now I can almost bet that is one trick no Wilton instructor will ever tell you!
Regarding putting the greased and floured cake pan in the oven for a bit first, well heating it may just cause the heated grease form to incorporate itself into the cake batter and really cause the cake to stick. It might drip down from the cake pan sides causing them not to be protected and therefore possibly causing cakes to stick on the sides. Now it might work out with some, but I think that is one method I would steer clear of just in case. Just my opinion! But one of the reasons that margarine and butter are not the best things to grease your cake pans for (for regular cakes) is that they have different melting temperatures and have a tendency to melt and incorporate in the cake batter causing sticking.
Sometimes cakes stick because they were not greased enough. Or they have too much liquid and are not cooked enough, or they have the right amounts of everything and were not cooked enough.
Hugs Squirrelly Cakes
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