how to get a cake out of a cake pan with out it falling apart ?

Question

i was trying to get a cake out of the pan but when i did it fell apart almost crumbled, it was cooled completly off i dont know what i did wrong any sugestions would help

used a bakers secret pan says you dont have to use pam or anything like that but i did, it came out of the pan fine but after i got it out of the pan it fell apart all over the plate i was storeing it on

Answer 1

The best way to get the cake out is the old fashioned way! Grease and flour the bottom and just alittle way up the side. Take a piece of wax paper long enough for you pan set the pan on it and trace around the bottom of the pan then cut out the shape and put it in the bottom of the pan, then pour the batter in on top of the wax paper and bake. when the cake is cool completely, run a knife around the edge all the way to the bottom of the pan and turn out on to you serving plate, then peel off the wax paper. you might also try reducing the baking time by 3-4 min. it may have dried out too much. Good luck

Answer 2

Did you grease and flour the pan? That makes it come out easier. When you take the cake out of the pan, put a plate right up against the top of the cake, then flip the cake and the pan over, and gently lift the pan off the cake. It's actually best to do this before the cake cools completely. Cool it for about 10 minutes only. It comes out easier when it's still somewhat warm. Let the cake finish cooling completely before frosting it.

Answer 3

Did you Butter and flour the pan first?
You can trace a knife around the edge to separate it from the pan before turning it over.
Then hit the side of the pan against your hand to shake it lose.
Or get a pan that has a L Shaped lever attached to the center bottom of the cake pan. which will separate it from the pan.
If these sugestions don't work Try another recipe. Make sure it is completely cooked or it will still fall apart
Good luck, ;-)

Answer 4

perhaps the problem isnt with the pan but with the mixing and ingredients in the cake that are making it crumble...could be some of these reasons =Too much shortening, baking powder, or sugar.
Taken the cake from the pan before it had cooled enough.
The layers may have needed a little extra baking time.

Answer 5

Well, sometimes the "old" ways are the best. My Grandma always put either wax paper or parchment paper in the bottom of her cake pans. The layers were done when the cake pulled away from the sides. She let the layers cool, then ran a knife around the edges to loosen them and turned the cake out - just remember to take the paper off before frosting the cake.

Answer 6

What you want to do is take the cake out of the oven and wait for it to cool. Then cut the top of the cake off so that it is level with the pan. Then you want to CAREFULLY turn the cake pan over while holdong the cake in place with you finger. The cake should come out without breaking. This works the best if you wipe the inner part of the pan with crisco before putting the batter in it.

Answer 7

Did you spray the pan with Pam first? Or lightly grease and flour it? I wait only 15 minutes, then go around the edges with a knife, put a cooling tray on top of the pan and invert carefully. This should do the trick. Do not wait until it is completely cooled to take out of the pan.

Answer 8

Did you grease or grease and flour the pan? did you put oil into the cake batter? Maybe the cake didn't get done or cool enough to come out of the pan. Generally they're supposed to cool a bit, then come out of pan with out any probs and cool completely. Try greasing and flouring pan. But next time you suspect it will fall apart, leave it in pan, frost it when completely cooled and frost it. Then serve it from the pan.

Answer 9

The problem is not removing the cake from the pan but that it crumbled when you did. Successful baking requires a high degree of accuracy. The more ingredients you use the more accurate your measurements must be.
Cakes crumble for three basic reasons:
1) too much fat,baking powder or sugar
2) improper mixing- - my guess would be under mixing
3) too low an oven temperature -check it with an oven thermometer and adjust accordingly

Answer 10

even if the directions say no to grease the pan, grease it with butter, margarine or pam.....

also wait til the cake is totally cooled down, you can speed up the cooling process by putting it in the fridge, that's a trick I try when in a hurry to get the cake ready......

you can also try those flexible, silicone pans that make it easy to pop the cake right out....