Red Velvet cake sticks to pans
This week, I made a chocolate red velvet cake with a new recipe I found on the internet. The cake itself was the best recipe I have found for this flavor cake. It was super moist. My problem was that the cake kept sticking to the pans. I made six cakes before I was able to construct my small tier cake with four of them. when cake stuck to the pan I just cut the layer thinner and used three for each cake. I followed directions exactly. It advised using a generous amount of shortening and flour to coat pans, then cool each cake so that they will be just warm to the touch, then remove. I was able to remove the 9' cakes from the pans without too much damage to the cakes, but the 6" cakes gave me a big problem . Do you think using parchment paper would have helped, or would it have stuck as well. I know I will try the parchment next time, since my customer called me back this morning and raved about the tast and textue of the cake. Thanks for any advice you can share.
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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Rosalie, I would try the parchment next time. I have even used pan release on the parchment on the batter side to make sure that it comes free. But most importantly.............what is the recipe?? lol!
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Permalink Reply by June Kowalczyk on
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Wax paper will work too Rosalie. Before I started making my own cake release, I always used shortening & flour in my pans, cut out wax paper, smeared with shortening, placed in pan, more short & flour. An extra step, but it does ensure your cake will pop right out. And like you, I have found the smaller cakes stick as opposed to the larger ones. :o)
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Permalink Reply by Katy Nott on
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Yep - definitely go for the parchment paper. That is how I do all my cakes.
1. Grease the pan bottom and sides
2. Line the bottom with parchment paper, shiny side up.
Leave the cake to rest for at least 10 mins before turning out. Give it just another couple of minutes and then gently pull the parchment away.
That's all I do. No flour, no pan release, nada. Works every time
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Your parchment paper is shiny, Katy? The parchment we get looks the same on both sides...hmmm
Katy Nott said:Yep - definitely go for the parchment paper. That is how I do all my cakes.
1. Grease the pan bottom and sides
2. Line the bottom with parchment paper, shiny side up.
Leave the cake to rest for at least 10 mins before turning out. Give it just another couple of minutes and then gently pull the parchment away.
That's all I do. No flour, no pan release, nada. Works every time
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You can get two kinds here Linda. One is greaseproof paper, which is pretty much the same both sides. Then you can get something they call 'nonstick parchment'. I use that for royal icing decorations for example and pipe onto the shiny side as it's just a bit less resistant when you try to take the decorations off. I use both kinds for baking, depending on what I have most of in the cupboard.
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Why is it every time I ask about something, we can't find the same thing here?? That stinks! You would think as progressive as the USA has been, we would have the same things! Maybe I'm just not looking in the right places...LOL!
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Linda - I feel exactly the same way in reverse!
Linda Wolff said:Why is it every time I ask about something, we can't find the same thing here?? That stinks! You would think as progressive as the USA has been, we would have the same things! Maybe I'm just not looking in the right places...LOL!
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You know Linda, my Mom use to buy grease proof parchment here all the time when I was young. That is what she used in her fruitcake pans. When she couldn't find it in later years, she used the brown paper that the butcher shop used, shiny on one side, plain paper on the other. She still greased it tho. Of all funny things Katry & Linda I have learned, this one kinda unique. The shiny/filmy roasting bags for meat.... we have one here called "Look", 2 of the experienced decorators use that to pipe their royal icing on. They say the icing doesn't stick when dry, but pops right off. Learned that last week at my cake club meeting. :o)
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Permalink Reply by Goreti on
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Linda, I think I've seen non-stick parchment paper but have never bought it. This might be what Katy is talking about http://www.preparedpantry.com/nonstick-parchment-baking-paper.aspx
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hahaha! I feel for you Katy!!
Katy Nott said:Linda - I feel exactly the same way in reverse!
Linda Wolff said:Why is it every time I ask about something, we can't find the same thing here?? That stinks! You would think as progressive as the USA has been, we would have the same things! Maybe I'm just not looking in the right places...LOL!
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Thank you Goreti! Now that I have a visual, maybe I can track it down in the stores!
Goreti said:Linda, I think I've seen non-stick parchment paper but have never bought it. This might be what Katy is talking about http://www.preparedpantry.com/nonstick-parchment-baking-paper.aspx
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Something like it Goreti, but I have never reused it - don't think you can with the stuff I get.
Goreti said:Linda, I think I've seen non-stick parchment paper but have never bought it. This might be what Katy is talking about http://www.preparedpantry.com/nonstick-parchment-baking-paper.aspx
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