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OMG Help My Cake is Ruined!!!!

post #1 of 23
Thread Starter 
I just baked a 14 in round 2 in high cake. I let it cool about 8 minutes and tried to take it out of the pan. It was totally sticking and so I wa tapping the pan to help it release. It completely fell apart. Half of it stayed in the pan. I think I am hyperventiating. I have another 14in to bake plus 2 8 ins and 2 10 ins. and 2 12 ins. It is 92 degrees outside at 11:00 am. What can I do! I need help. I am greasing and flouring my pans. I need HELP HELP HELP before I totally freak! I have to have these baked today so I can decorate tomorrow.
post #2 of 23
8 minutes might have been a little too soon. Do you have parchment paper? Since I started lining my pans with it I never have trouble with sticking. Here's what I do:

Trace the pan in pencil on your parchment paper
Cut out circle, being sure to cut off ALL the pencil
Grease sides and bottom of the pan (or at least about 2 inches around the edge of the bottom)
Lay paper smoothly in bottom of pan
Proceed as normal

I don't use any flour, I take the cake out of the pan at 10 minutes, and remove the paper as soon as I take the cake out of the pan.

I'm sorry you have to rebake! That really sucks!
post #3 of 23
Line the bottom of your pans with parchment paper, your cakes will never stick again. You still need to grease the sides of the pan, but it's usually the bottom that sticks. HTH thumbs_up.gif
post #4 of 23
I agree that 8 mins was probably a little too soon, especially for such a large cake.

Was the cake baked all the way through?


I use bakers grease - equal parts flour, oil and crisco mixed together and normally applied with a pastry brush or sometimes a paper towel if the pastry brush is being washed.
Matt
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Matt
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post #5 of 23
The same thing happened to me last week. I think it was because my cake was slightly underbaked. When I did it again, with the pan heavily greased and floured this time to be sure, it worked fine. Definitely wait a little longer for the cake to cool because it does come away from the pan more after cooling.
post #6 of 23
Thread Starter 
Thanks! I wasn't sure I was leaving it in the pan too long or too short. I read another thread that said if the crisco gets too cool it will stick, so I thought it was in the pan too long. Ugh.

I think I will take a break and head to the store for parchment paper. I CANNOT handle that feeling again and I don't have the time to waste hoping my crisco and flour will work next time.
post #7 of 23
You can also use wax paper if you don't have any parchment on hand. Cut a circle of wax paper to fit the bottom of your pan (still grease the whole pan before, though). It'll come right out, just as it will with the parchment.

*You need to make sure every part of the wax paper is covered in the batter, otherwise it will burn and make the cake smell bad. This is why you cannot use wax paper for baking cookies. I'd go with the parchment over wax if you have that, but I just wanted to let you know there's another option if you're in a pinch.

http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

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http://letsgetcaking.blogspot.com/

 

All this cake, and I've gained too much weight. LOL! I am now....The Cake Runner!

 

http://thecakerunner.blogspot.com/

Reply
post #8 of 23
I prep my pans with home-made cake release (learned here at CC). I used to use Wilton's...great, but pricey.

Mix equal parts flour, vegetable oil and shortening. Whisk it all together and apply evenly to the bottoms, sides and any nooks or crannies of your pans, as well as flower nails.

I also let my cakes 'rest' in the pans (on cooling racks) about 10 minutes or so before flipping them out onto racks.

Never had one break or stick since icon_smile.gif
In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #9 of 23
parchment or wax paper definitely in the bottom!!

I feel your pain, it's over 90 here too and yesterday I baked

2-4" rounds
2-6" rounds
2-9" rounds
2-12" rounds
4-1/2 sheet choc
2-1/2 sheet white
1/2 sheet choc/confetti
1/2 sheet choc/yellow
10 white cupcakes
10 choc. cupcakes
2-8" marble
1/4 sheet yellow
7 dozen peanut butter cup tarts

I wasn't taking the chance of ANYTHING sticking, parchment ALL THE WAY!!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #10 of 23
I normally wait at least 10 mins and by the time I actually get to the cake after the timer goes off its closer to 15.

If you every do leave it in the pan too long you can always throw it back into the oven for a little bit.
Matt
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Matt
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post #11 of 23
So sorry that happened to you, and I understand your frustrationicon_smile.gif {{hug}}....I always liberally grease my pans with store brand shortening, then spray with a good coat of Pam, or any brand of baking spray. It's worked for me for years and years, regardless of when I remove the cake from the pan. I do agree that your cake needs more time to stabilize and cool before you take it out. Good luck!
Kats Suite Cakes......Cakes "to live for"
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Kats Suite Cakes......Cakes "to live for"
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post #12 of 23
I use Bakers joy spray its by pam in the oil section of the grocery store i never need parchment or wax papericon_smile.gifand cakes pop out of the pan before they have cooled or even once they have cooled hope this helps good luckicon_smile.gif
post #13 of 23
Quote:
Originally Posted by KHalstead

parchment or wax paper definitely in the bottom!!

I feel your pain, it's over 90 here too and yesterday I baked

2-4" rounds
2-6" rounds
2-9" rounds
2-12" rounds
4-1/2 sheet choc
2-1/2 sheet white
1/2 sheet choc/confetti
1/2 sheet choc/yellow
10 white cupcakes
10 choc. cupcakes
2-8" marble
1/4 sheet yellow
7 dozen peanut butter cup tarts

I wasn't taking the chance of ANYTHING sticking, parchment ALL THE WAY!!



That's a lot of work!!!!
post #14 of 23
baker's joy & wax paper always!! and for a 14" i'd let it cool about 12 or 13 min before turning it out. so sorry this happend to you!! {{{{{hugs}}}}}
post #15 of 23
Quote:
Originally Posted by DeeDelightful



That's a lot of work!!!!



YEAH< and I'm just ONE gal...w/ 3 kids at home to boot!! Talk about agrivating lol the fact that I have NO ac didn't help matters either! I just hope it cools down before I have to decorate all those lil monsters! (the cakes, not the kids lol)
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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