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Why is my Ombre cakes sticking to my cake pans?

post #1 of 4
Thread Starter 
I am making a cake for my daughter's baby shower and wanted to her cake in shades of blue. I had previously made one of these cakes in purple with no problems whatsoever but I have tried twice and both times the cakes have stuck to the pans! I usually use a doctored cake mix but I used a different kind this time. I used a white cake mix (Betty Crocker) that uses egg whites the first time and the second time I used a vanilla cake (Better Crocker) with whole eggs and still had the same problem. I usually use DH but Walmart did have any so I had to use BC. Has anyone had this problem before???? I never have my cakes stick to pans so not sure what it could be. Does the coloring affect the batter? I used Amicolor.
post #2 of 4
Maybe it is the different cake mix? I bake from scratch and have done ombre and haven't had that problem, I too use americolor.
post #3 of 4

Line the pan bottoms with waxed paper or parchment and use a collar on them too. There will be no sticking.

post #4 of 4

First, I coat my pans in a mixture of equal parts vegetable oil, shortening, and flour. Use a mixer to combine the ingredients really well and then brush the entire pan. At that point, cut a piece of parchment paper to fit the bottom of the pan. It will stick to the coating, and then brush the top of that with more of your nonstick mixture. Let the cakes cool a bit, but not too long (maybe 10, 15 minutes) before removing them. Run a butter knife along the sides of the cake between the cake and the pan. Place a cooling rack on top and carefully flip it over. You may have to GENTLY shake the pan a bit to loosen the paper from the bottom. then carefully peel back the paper, Place another cooling rack on top and flip back over. I used to have sticking, falling apart problems with my cakes, but not once since I started using this method. For me, it's been foolproof for any texture, recipe, or even blending (I do camo patter) cakes.

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