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CAKES STICKING TO PAN AND TEARING!! - Page 2

post #16 of 22
Precut parchment circles would save so much time! I too have started lining all of my pans 10" and larger with parchment paper....mine had started sticking too....no idea why....but the parchment paper works great!
Diane
Quality is remembered long after price is forgotten.
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Diane
Quality is remembered long after price is forgotten.
Reply
post #17 of 22
I use the cheaper Great Value brand of cooking spray and have no problems with sticking. First cake I did I followed all the directions on the Wilton pan, it was one big mess. Never a problem with the spray!
post #18 of 22
I use, in order of preference:
1) CK BRand cake release
2) Wilton brand Pan Release
3) plain 'ole crisco
post #19 of 22
I use Henry and Henry Thin Cote. I only use this and even full sheets come out great. They also turn out perfect when the cake has cooled. I always leave my cakes in the pans and turn them out after they have cooled.

I have used the home-made pan release, but I had some trouble with sticking.
post #20 of 22

For chocolate cakes....Especially hershey Cocoa Chocolate Cake.... grease the pan but DO NOT PUT FLOWER... instead coat the pan with cocoa.  Flower gets gummy it causes the cake to stick. The cocoa method works great no sticking and you wont have the white flower on the bottom of your chocolate cakes :-)

post #21 of 22

lol... ooops  flour not flower :-)

post #22 of 22

I had some trouble with that recently.  My 9in pans by wilton were sticking badly.  No matter what I did the cakes still managed to stick so I jsut got 2 new ones.  If you are only having trouble with one size pan it could be they have been over used and my 9in pans are the pans I use the most of.  Every since I have been using the new pans,  I have not had the problems.  I still saved my old ones, because I just cant bring myself to throw away a cake pan icon_sad.gif . So now  I just use them for freezing thumbs_up.gif

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