Birthday Cake Pan -- aargh!

16 years ago

Ok, I have no idea how many birthday cakes I've made over the years, but a lot. I still have a problem with the "regular" sheet cake -- 9 x 13 - I just made my son's and turned it over and half the cake stayed in the pan -aaaaaaaaaaaargh. I greased it, I floured it. What is the magic time frame to wait until you take it out of the cake pan? What is too long? What is too short? When you make a 9 x 13 cake do you use a glass pyrex or a metal cake pan? I will be redoing this tomorrow while he's at school. HELP!

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Comments (14)

pghsteelerfan
16 years ago
I can't remember the last time I greased and floured a cake pan. I always just use PAM - no problems what so ever. Just let the cake 'rest" for about 10 minutes before popping it out of the pan. Btw - I usually always use a metal pan for cakes. Hope you have more luck tomorrow!

Barb
granjan
16 years ago
I use a metal pan as well and I use the Baker's Secret stuff. But if it's a really moist cake I cut parchment paper to line the bottom. THAT never fails.
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Hi guys, I can't thank you all enough for your help! The cake came out beautifully, I'll see if I can get pics uploaded tonight. The starburst was a big hit and the starburst balloons were great, and easy. I used scissors to cut them into the shapes & then piped the strings on. Then scattered colored sprinkles over the whole top of the cake. William was delighted with his cake, the cake itself was delicious. Stacy- I made the strawberry filling from frozen berries and used your friend's cream cheese frosting recipe with twice as much cream cheese and butter but only the 1 lb of sugar (mainly because that's all that I had) and it was just the right amount of sweetness for the cake. The starburt balloons prompted lots of discussion on what other candy would work...things like fruit roll ups (or do they still make those square sheets of "fruit leather"?) or airheads (which are supposedly like starburts only already flat). So now, if I've got to make another balloon cake for the kid's party on Saturday I'm not afraid! This sort of cutting out shapes as decorations will work out well for me because while I have a steady hand for drawing, painting or glass cutting I seem to be having some sort of fit whenever I try to decorate with icing. Kathleen- I think that I'll try to get to the WS outlet this Sunday. I wonder if Woodbury will have them? And thank you all for the compliments on my little guy. I can't believe he's 4! Still every bit as cute, just a lot bigger. Nna
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caliloo
16 years ago
I'm with granjan on this one. Parchment is my best friend when making cakes.

Alexa
claire_de_luna
16 years ago
I'm with the parchment group. It's a failsafe method for me. I usually wait fifteen minutes before turning the cake out, then chill it or freeze for 30-60 minutes before splitting into layers and icing.
shirleywny5
16 years ago
I use regular plain cut-rite waxed paper, shaped perfectly to fit the bottom of the 9 x 13.
pixistix
16 years ago
I grease and flour and let stand 10 minutes before inverting; never have a problem. My favorite for just about anything is glass.
blueiris24
Original Author
16 years ago
I did wait for about 15 minutes before inverting it, and half of it came out. My husband thinks I'm supposed to wait until it's entirely cool, but I think it will stick worse. Parchment! There's an idea - I'm going to give that a whirl this morning - thank you!
lisacdm
16 years ago
I "PAM" the pan and then line with parchment. Let stand for 10-20 min before flipping.
lyndaluu2
16 years ago
I agree, I use Pam and parchment paper. Let it sit for 10 mins after it comes out of the oven. I never have a problem that way.

Linda
lindac
16 years ago
If it really really MUST be beautiful...I put a piece of parchment in the pan and leave the ends hanging over the ends of the pan....If the cake is relictant to come out of the pan...I can "urge" it out by pulling on that paper.
Linda C
happytime_ca
16 years ago
another Big Parchment fan here, always grease,or spray whatever you prefer,flour, then lay a piece of parchment, grease and flour again, the cake will never stick with that..
Let cake cool at a bit in the pan, but not fully or the grease will harden and that makes releasing difficult, make sure when releasing/flipping the pan, that you take a knife and run around all the edges...
I make my own pan release,
(1 cup flour
1 cup solid vegetable shortening
3/4 cup vegetable oil, mix all together very well)
booberry85
16 years ago
I have no advice - just words of empathy. I'm the worlds worst cake baker. They always taste good. They always look terrible. I made my birthday cake, a bundt cake,and tried to flip it over onto a plate. Some of it stuck. Grrrr! It did taste great with whipped cream and strawberries though.

Here's my saying: For baking mishaps with cookies, cakes and desserts there's whipped cream and frosting. For everything else, there's gravy.
hawk307
16 years ago
Blueiris: When I bake in pyrex, I spray with Pam.

When it done I let it set a few minutes, then lay a piece of Alluminum Foil over it,

put a cookie tin on top and flip it over. Usually the cake is up to the top of the Pyrex ,
so it won't drop. I let it set for awhile, then try to ease the Pryex off .
You should be able to see if it is sticking or not.

When I had the pizza place , I had a German Baker helping me. He was a Pastry Chef.
One day he decided to Bake a Wedding Cake in the oven which was about 550 Deg.
He opened a Brown Paper bag, laid it in the oven on top
of some newspapers,
Laid the cake ring on that and poured the batter into the ring. He put another news paper on top.

He did this with 3 different size rings. The cakes baked perfectly.

At first I thought he was loosing it. All he kept saying,
Dunt Vurrying !!! Das Is Goot !!! Now ve getting a beer.

He made a beautiful Wedding Cake with only a few tools and pieces of Looseleaf Paper.

He is now a Head Pastry Chef in an Exclusive Hotel in Cherry Hill , NJ.

Why am I telling you all this ?????

LOU
girlsingardens
16 years ago
I feel for you. Everytime that I make Rhubarb bread I have the bottom stick, every single time. So I have started making muffins which taste the same but are a whole lot easier. On the other hand, Monday my neighbor made a cake and when she took it out it was burned all over top and bottom. The next day she put in a thermometer and the light on the indicator turned off and she thought it was working okay. When she came in and checked the zucchini cake, guess what the same thing. So now has to wait to get someone to check out the oven.

BTW Booberry is right, Bonnie just scraped off the burnt areas and served the cake with some whipped cream:)

Stacie

Birthday Cake Pan -- aargh!

Comments (14)

pghsteelerfan

granjan

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caliloo

claire_de_luna

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blueiris24
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lisacdm

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lindac

happytime_ca

booberry85

hawk307

girlsingardens

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Birthday Cake Pan -- aargh!

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