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cake won't come out of pan!!! - Page 2

post #16 of 32
Thread Starter 
Well, I got the cake to the party and it turned out REALLY cute!! This was my first cake and I had TONS of compliments. My sister was extremely pleased with it as was my niece.

I ended up doing a stacked with a 10 inch and 6 inch round pan. I made two of each for the layers. The bottom layer was hot pink and the top layer was a dark lime green. I found a tip that looked like roses and put that around the bottom of the top layer with a bit of the green on each side to make it look like leaves. There was small piped on polka dots in contrasting pink on the top layer as well. The bottom layer I piped on green using the same tip as the other layer then took a small heart shaped cookie cutter and gently pressed around the side alternating the way the heart was laying on the cake. I placed a tierra for the topper that had heart "jewels" in it, and matching heart shaped rings around the top of the bottom layer. simple designs but SO cute!! And it tasted SO good.

I was given the honor of cutting the cake. I was so nervous but pleasantly surprised when I cut into a very firm but moist cake. I used the 3D wedding cake recipe from this site. The frosting recipe came from here as well and was REALLY sweet but it was good on the cake. It went on a lot easier than I thought it would. And I was told that it looked like I dipped the cake into something to make it so smooth. I used buttercream frosting.. Next cake will be done with fondant..

I'll post pictures when I get a chance. Thanks so much for all your help..

Angela
post #17 of 32
I use Wilton cake release without parchment. i have NEVER had a problem. I think its the best stuff out there. I give it for wedding gifts and birthday gifts. Everyone should have it in the kitchen!
post #18 of 32
I also love using equal amounts of shortening, oil and flour mixed together. It never let me down.
post #19 of 32
I recently started using the homemade cake release (oil, shortening, and flour) Mixed up a big batch and storing it in an old sour cream bucket. Will keep at room temp for a LONG time. Works like a CHARM everytime!!! icon_smile.gif
(Oh, I also realized I cannot bake 2 sheet cakes top and bottom in my oven...the middle of the top one ALWAYS sticks when I do...unfortunately took me making the same mistake numerous times before I realized WHY...better late than never, I guess?? icon_smile.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 #20 of 32
I'm having the same problem - tearing my hair out over sticking cakes! I've NEVER had so much trouble - and these layers are for a huge 5 tier wedding cake! I spray the pan ith Pam, add parchment, then spray again with Baker's Joy. Every sinhgle time lately they're sticking around the bottom edge,k often just on one side, so that large chunks fall off when I take them out of the pans. I'm trying different knives to run around the edges, tring to let them cool ONLY 10 minutes, being sure pans are ell-sprayed - I wonder if the back vs. the front side of the oven could make adifference so that I should turn the pans while baking??? PAT
post #21 of 32
Yes, I use the homemade pan release too! It's great! I use a pastry brush to spread it on the bottom and sides of my cake pans. My cakes never stick!

Good luck!
post #22 of 32
I use the wilton release -- I really like it-- I have never had an issue with it. I even use it for my big cakes!
post #23 of 32
Quote:
Originally Posted by shebaben

I spray the pan ith Pam, add parchment, then spray again with Baker's Joy.


Are you flouring the pans too, or just spraying?? Ya know what, it doesn't matter; it's not working for you icon_sad.gif - I HIGHLY recommend the homemade baker's release that everyone is posting about. I honestly think it will solve your problems. The cakes just slip right out of their pans. I didn't believe it til I tried it, and now I am a convert! icon_biggrin.gif
post #24 of 32
shebaben,
I'm not an expert, but I would recommend turning the pans in the oven. If there are hot spots in your oven, turning the pans will keep the cake from baking unevenly. I rotate the cakes and switch them from top rack to bottom.
post #25 of 32
I have also had problems with my cakes sticking to just the sides of the pans. I use parchment on the bottom so that's not a problem. Someone mentioned it seems they have the most problems with the chocolate cakes sticking and when I started to think about my cakes that sticked the most...they were all chocolate cake!!!! I will have to try out the homemade version of cake release. It sounds promising from what everyone has said. I love this site. So, many people have such good advise for us newbies.
post #26 of 32
I use bakers Joy or Pam for baking. Wiltons spray release woks great too!
Edna icon_smile.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #27 of 32
I'm getting ready to go bake 4 more layers for the wwedding cake, but I think I'll mix up a batch of the homemade grease first. Does it or does it not need to be refrigerated?? Also, I think I've been negligent about turning and shifting the pans; that's easy to solve ! I also think my oven must be a little bit off level; I may have to ask SIL to help with that! Thanks everyone - I'll let you know! PAT
post #28 of 32
I've never had a problem using Baker's Joy! My cakes always release.
post #29 of 32
The cake release does not need to be refrigerated. Cool huh?! Good luck with your layers!
post #30 of 32
Thanks - it seemed to work well, but I still had a couple of stuck spots. I'll try it again in a little while when I start the chocolate and peach cakes. Can it have anything to do with how precisely the parchment paper fits the pans? I'm concerned too about stability if the layers themselves are at all compromised. PAT
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