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CAKES STICKING TO PAN AND TEARING!!

post #1 of 22
Thread Starter 
I baked a german chocolate cake today and I greased and floured my pan as usual, and after it was done baking, I followed the recipe instructions and left it in the pan on a cooling rack for 10 minutes. After 10 minutes I flipped the cake over to remove it and it tore to pieces! Need help!!! What am I doing wrong??? I have been baking for years and can't figure out what is going on.
Thanks for any help given.
post #2 of 22
That was happening to me a lot so now I always cut out a piece of parchment paper, grease the pan, place on the paper, and grease the paper. That way it never happens to me. I get the rolls of parchment paper, trace around the pan, then cut it out.

Was it a new pan?
~Heather~
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~Heather~
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post #3 of 22
I use the cake release recipe here on the site and never have a problem. Give it a try!


Stephanie
Beggin for Cake
www.begginforcake.com
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Beggin for Cake
www.begginforcake.com
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post #4 of 22
I just use Spray Pam and don't have problems with sticking or tearing.
~ Sherri
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~ Sherri
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post #5 of 22
Thread Starter 
Thank you all for your quick responses. I plan to bake this cake again next weekend. This has been happening quite a bit lately. It seems to happen when I bake from scratch.

I will try each of the remedies in my future baking. icon_biggrin.gif

The pan I used is a Magic Line
post #6 of 22
I use the Wilton Bake Easy Non-stick Spray. Works like a charm. I like to just be able to spray and go.
post #7 of 22
I stopped flouring my pans 30 years ago. I also flip them out of the pan immediately. They are out of the oven, leveled and flipped out on a cooling rack in less than 2 minutes. Never could understand why we were told to leave them in the pan 10 minutes. icon_confused.gif
post #8 of 22
I was buying Wilton Cake Release and then I red on CC about homemade cake release (equal parts flour, oil and shortening). Works like a charm and I keep a tub of it in the fridge.
post #9 of 22
Quote:
Originally Posted by indydebi

I stopped flouring my pans 30 years ago. I also flip them out of the pan immediately. They are out of the oven, leveled and flipped out on a cooling rack in less than 2 minutes. Never could understand why we were told to leave them in the pan 10 minutes. icon_confused.gif



To allow the cell structure of the cake to set.
~ Sherri
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~ Sherri
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post #10 of 22
I too have been having the same problem recently, and I have been baking for years and from scratch, never with a problem. I am going to try the parchment paper. Anyone know someplace to buy the circles and square already cutout?
post #11 of 22
About 10 yrs ago, I had a heck of a time with cakes sticking. Since then, I've been lining my pan bottoms and greasing/flouring. I've not had a problem since.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #12 of 22
Quote:
Originally Posted by indydebi

I stopped flouring my pans 30 years ago. I also flip them out of the pan immediately. They are out of the oven, leveled and flipped out on a cooling rack in less than 2 minutes. Never could understand why we were told to leave them in the pan 10 minutes. icon_confused.gif



indydebi - Ok, curious...so do you use the cake release recipe or do you just grease your pans?

I recently started using the cake release recipe on here and it's awesome!!! thumbs_up.gif
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #13 of 22
I always line and collar my pans. There's a thread on collaring pans in the articles section, for reference.

Theresa icon_smile.gif
post #14 of 22
I saw the pre-cut parchment liners on Sugarcraft.com in the section with the pans.
post #15 of 22
Pre-cut liners are convenient, but they turn out to be expensive in the long run.

Look for bun pan liners. They are available in 2 sizes that I know of, half sheet and full sheet. I cut them down to the sizes I need.

Oh, and you don't have to line the entire bottom of the pan. I cut my liner to about 2/3 the size of the pan bottom. Unless you burn the heck out of it, that is all you need.

Theresa icon_smile.gif
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