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Cake Mix Fail x2

post #1 of 22
Thread Starter 
Does everyone use boxed mixes? I hope so. I use them because they taste good, are easy, cheaper, and pretty dependable.

Until tonight that is. I bought Duncan Hines Golden Butter mix because it was on sale. I have been buying Pillsbury Yellow Cake mixes with 100% success so I figured I would be ok buying another brand. NOT. My goal was to get a head start on an 8 inch cake that I have to have done for Sunday. I baked the first 8x2 and couldn't get it out of the pan to save my life. I sprayed with PAM like always, ran a butter knife around the outside - discovered the middle to be the problem (I think). Anyway, after much coaxing, it finally released but left chunks stuck to the bottom edges.

So, completely annoyed but still left with batter (I mixed three batches worth), I decided heck with it and baked the rest on a 6x3. SAME RESULT. icon_mad.gif In addition, the center sunk really bad.

I used real butter, PAM'd the pans appropriately, cooled one cake in the pan - thought that might be the problem - so the second cake didn't get cooled as much before I got it out of the pan. Pans are Wilton btw.

Anybody have a thought or two to share?

Thanks

Julie
post #2 of 22
I use DH mixes all the time and never have a problem getting them out of the pan. I use shortening in my pans, let them cool for about half hour and take them out. Don't even usually need to take a knife along the side.
post #3 of 22
I won't bake anything without parchment paper in and (now) around the interior wall of my pans...
post #4 of 22
I do not use cake mixes. (I really don't even understand the concept.) Always use parchment or waxed paper in the bottom and pan grease on the sides. No problems.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 22
I use silicon baking paper to line all my tins , I think it is the best invention of the last century. Far better than sliced bread.

If you take the time to line your tin properly you will never have a problem with sticking.

I rarely use cake mixes as I am yet to find one that tastes better than my scratch cakes.
post #6 of 22
Quote:
Originally Posted by Chellescakes

I use silicon baking paper to line all my tins , I think it is the best invention of the last century. Far better than sliced bread. .



Wow! I haven't heard of silicon baking paper. Where do you purchase it from? Thanks!
post #7 of 22
Thread Starter 
[quote="Chellescakes"]I use silicon baking paper to line all my tins , I think it is the best invention of the last century. Far better than sliced bread.

I'm going to to check into that - sounds very interesting. Thanks for the comments.
post #8 of 22
Thread Starter 
Quote:
Originally Posted by leah_s

I do not use cake mixes. (I really don't even understand the concept.) Always use parchment or waxed paper in the bottom and pan grease on the sides. No problems.



I wasn't going to bother responding but this post has been bugging me all day. Why the snarky tone with using boxed cake mixes? And claiming to not understand the concept? Am I supposed to feel bad because I use mixes? All it did was annoy me because the question was NOT asking anyone's opinion about mixes, it was to get advice on why the cake wouldn't come out of the pan. You could easily have mentioned the parchment paper and left it at that.
post #9 of 22
I think it was because you said "does everyone" and they answered that with "no". Perhaps the intent was "does anyone" and that answer is absolutely yes. And plenty of people here stepped in to give you great advice (parchment - the same advice I would have given if I had seen the thread before now). You can turn this into a scratch vs. box debate if you like but I'll skip it.








(scratch baker here FWIW)
post #10 of 22
I LOVE the butter DH mix. I always add to it though. My pans are always lined with parchment on the bottom and in the perimeter. I get perfect 2 inch layers every time and they don't stick. I would try again.
post #11 of 22
the silicon paper is called glad bake , I buy it at the supermarket but I am in Australia so not sure what your equivalent is.

I also get some from Aldi as well , it is just called baking paper.
post #12 of 22
Parchment paper is the same a silicon paper. I substitute wax paper if I can't find parchment paper, works just fine.
post #13 of 22
a yellow cake and a butter cake are two different things but still, I use crisco and flour and have never had a problem. A wax paper round in the bottom, greased should eliminate the problem also.
post #14 of 22
I've had a few cakes stick but usually that is with my scratch cakes. And if I only use pan spray. When I use pan spray and a generous dusting of flour I never have any problems. Hope this helps.
Sweet Southern Bakery
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Sweet Southern Bakery
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post #15 of 22
I have been using a pan spray that contains flour. I have not had anything (boxed, scratch) or otherwise even think about sticking since I got it. It can be found next to the Pam in the grocery store.
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