I cannot believe I went on this long without taking the time to search online why this was happening! I'm so glad to see i'm not crazy and losing my touch! I also never had issues previously with liners peeling! Now, depending on how moist my recipe is (chocolate that was a syrup plus a ganache filling is the key star over here!!!) the liners peels off mid way between taking them off to being put in a tupperware. NO MORE tupperware for me neither, they are a disaster for my liners. After reading these post, i ran to my cupboard an examined all my liners. The cheap one from the dollar store never peel but are so thin that the edges fold in when you poor the batter so i am finishing those off for some morning blueberry muffins or anything that doesn't leave my house :) The other one, the reynolds foils ones, don't peel off in a matter like the paper ones do as they keep their shape but you can definitely see that they are loose when you pick them up (But at least they stay presentable!). The 3rd ones, my new favourites as they keep their colour and don't ever fold in, ARE WAXED inside!!!! urgggggg I had never ever noticed that after reading this post. PS: they are no longer my favourite :( I have some white restaurant type ones here that don't seem to be waxed inside. I am doing a trial and if this works i guess i will decorate the others by putting the cupcake in a coloured one after baking.... but this is so much nonsense! I wish this wasn't such an issue! Thank you everyone for posting this... it will save me hour of waisted work as i cannot send these out to customers like this!!!

This one looks good: Cream Puff Chocolate Eclair Cake Rating: 5 Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Cream Puff Chocolate Eclair Cake Ingredients Pastry: 1/2 cup (1 stick) unsalted butter 1 cup water 1 cup unbleached all purpose flour 4 large eggs Chocolate Filling: 2 ounces semisweet chocolate 2 tablespoons butter 1 teaspoon vanilla extract 1 cup confectioners' sugar 3 tablespoons hot water Cream Filling: 4 cups milk 8 oz. cream cheese, softened 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz) Topping: 1 8-ounce container Cool Whip Chocolate syrup Instructions Preheat oven to 400 F. For the Pastry: In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely. For the Chocolate Filling: Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry. For the Cream Filling: In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry. Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve. Here is a link that might be useful: Eclair Cake

Joanie, oven heating elements have always cycled on and off to maintain heat, so I don't think that is new. But I do agree that how they do it can create problems. In a former home, we paid to upgrade the builder's standard (above average) appliances. We got a gas cooktop and a DW we loved, but as excited as I was about the Whirlpool double ovens (my first DO), they were awful. The tops of everything burned quickly with the rest uncooked. The broiling element was coming on to maintain the heat setting and everything was broiling. I had a tech come out and test it, spent a long time on the phone and said he couldn't believe that the Whirlpool folks said that was how it was designed to work. I resorted to placong my pizza stone on the top rack to protect my baking. I need to replace my oven -- or maybe see if it can be repaired after reading this. I have Wolf DO now. I've has several service calls, but I do like the way they cook. If I replace, I will probably go with Wolf again.

I'm with Linelle (uber hot things on top of the cooktop, or SS surround). Still, we haven't babied our Cambria Quartzite at all (including the occasional cutting by certain people directly on top of it - no names, ahem) and it's held up very well. Love it as a prep surface. As a baker, have you considered/are you able to consider deeper countertops (and uppers)? Just pull out the lower cabinets by 6" (for more cost effective solution). If uppers are deeper by the same amount, it works perfectly. 30" countertops: (in hindsight, I would have ordered deeper lower cabinets). I can roll out a pie dough and not move the canisters. Here's my old baking (prep, cleanup, baking) area; as you can see, the deeper countertops (regardless of surface) are so helpful. The deeper uppers above this area allow me to store my serving bowls vertically: Best of luck!