how do i get my cakes to not stick to the bottom of the pan!?

Question

i have a round metal pan, about 9-10 inches in diameter. i tried using pam. the bottom still stuck. then i tried crisco- heavily- and it stuck even worse! my cake just cracked in 5 pieces with the bottom still stuck to the pan just laughing at me. what am i doing wrong? this is probably a big "duh" for all you bakers out there, so please help! cracked cakes are yummy, but i would like to have one look nice at some time. and does the cake have to be completely cool before i try to de-pan it? help!?

Answer 1

lola I owned two retail bakeries several years ago, and made many many cakes in my time any size from cup cakes to 16"
layer cakes. and the only thing I ever used on cake pans to keep them from sticking was a 1/2 -- 1/2 mixture of shortening and flour whipped together until light and creamy.Apply to pans with a small clean cloth liberally but not to heavy just to the point that you can't see any bare spots. This will not work very well on sheet pans they need to be lined with parchment paper
also if you are using new pans you should season the pans by greasing them lightly
with shortening and heat them in the oven TO 400*F for 8 to 10 minuets take them out
wipe lightly with paper towell return to oven
for 2 more minuets.Wash pans in warm sudsy water dry and store. Best to dry in warm oven.I think this will stop your cakes from sticking. Lots of sucess with your cakes. jim b
PS. THE CAKES NEED TO BE JUST WARM TO THE TOUCH WHEN YOU DUMP THEM. ( NOT HOT)

Answer 2

If you can afford it, buy silicone cake pans. They are great and hardly anything sticks! But... If not use pam or crisco or butter on the sides and bottom of the pan. Make sure to get in the corners. Next put some flour in the bottom of the pan. Over the sink, tilt the pan, so you get flour on the sides, edges and bottom of the pan. You just need alight dusting. After all surfaces are floured, put excess flour in sink and wash down drain. Make sure to run water for a bit after so flour does not make a hard paste and block drain.

When the cake is done (Stick in a tooth pick and it will come out clean. If not clean it needs to cook a bit more.)

Take a soft spatula (Silicone is good) run around edge of cake (In between cake and pan) If it is a silicone you can also run a bit under the bottom.

Then take cooling rack (While still warm but let cool about 5-7 min first.) put on top of the cake pan, hold both together (With Pot-Holders) and flip so rack is on bottom and cake pan on top. Pat top (Bottom of cake pan) and cake should just fall onto rack.

This always works for me. You can also add parchment paper on the bottom.Just cut a circle and put in bottomof pan.

Answer 3

Unless the recipe calls for another method, I always use Crisco on my pans (grease it well on the bottom & sides) and flour it. When I take the cakes out of the oven, I let it cool for 10-20 minutes and then I'll pick up the pan, tilt it toward me and gently tap the sides to loosen the cake from the pan (you may need to run a knife around the edge first). I rotate the pan and gently tap it until the cake is completely loosened from the pan. This method works well for sturdy cakes... I wouldn't do this for a fragile cake, but something like a yellow or chocolate cake, works for me every time.

Another trick is to cut a piece of wax paper to fit in the bottom of the round pans. When the cake is cool, run a knife around the edge to loosen it from the pan and carefully turn it over and flip the cake out of the pan. Then just peel the wax paper off the cake.

Good luck!

Answer 4

non stick cooking spray is great. you can get the butter flavor one or there is one called baker's joy and it is a combination of oil and flour that sprays out. you spray your pan with this and it's great.

before they had these nice srays you could coat your pan with a little melted butter or vegetable oil. take a folded paper towel to coat the sides of the pan. then you sprinkle a little bit of flour into your pan , move your pan around / side to side also , turn pan upside down and into sink , tap lightly on bottom of pan to remove excess flour. your pan would be non stick. parchment paper works good but it sometimes requires cutting / adjusting for some size of pans which is tedious work

there are also some really nice bakng pans that are teflon sort of coated so that they are already non stick. one of those plus the spray is all you need.

also know that you might be simply removing your cake from the pan too soon. best to let it set out for ten fifteen minutes before trying to pop it out of the pan. many professional cakes can crack a little , know that when you add the frosting you can repair about anything and no one will ever know.

enjoy your baking !

Answer 5

Use cooking spray with flour in it - coat the bottom of pan and the sides also, when you take the cake out of the oven set it over a cooling rack (like you would set cookies on) and wait 5 minutes for the cake to cool before you remove it from the pan

Answer 6

I use a smear of butter all over the inside of the tin, followed by putting some flour in the tin and shaking it so that it's completely covered. If this doesn't work, I'd suggest using some parchment paper - greased perhaps - as a liner across the base. Good luck!!

Answer 7

Grease then flour the pan before adding the batter. After it's done baking leave it to cool for about 10 min then de-pan. If that doesn't work you might want to buy new non-stick cake pans.

Answer 8

Lightly grease the pan with Crisco and then dust is with a light coating of flour.

Answer 9

Well you tried my first 2 answers;-{ so here goes.
Try cutting a circle of bakers parchment to fit the bottom.
And yes, the cake does need to cool down first.
There are pans which come apart, to speed up the process.

Answer 10

Try Crisco instead of Pam