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 Susan Hernandez on
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Hi Rosalie,
I was wondering would you share your recipe for this cake? My niece loves Red Velvet Cake and I am always on the lookout for the perfect flavored one.
Susan
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Permalink Reply by Tahmina Ahmed on
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Hi I am Banee....I need your help.I do not know how to make velvet cake.I will be glade if you can help me.......some of my friends help me find you....thnx.
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Traditionally, cakes like fruitcake, that are left to cool in the tin, are lined ...
Cooling in the tin
1. retains moisture
2. gives the structure of a soft cake time to set before removing it from the tin
http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-eas...
Leaving the cakes to cool in the pans "until warm to touch" allows the formation of condensation between the cake and the tin .... sticky ..... smaller tins are worse as there is less surface area for the evaporation of steam/condensation ...
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Permalink Reply by Rosalie on
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I found that parchment paper definetly works. I have made my red velvet recipe so many times and each time It stuck to the pan. This last time I used parchment paper and it turned out beautiful. I didn't want to give up on such a moist and tasty cake that this recipe produced.
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Permalink Reply by Sandra Smiley on
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I have always used waxed paper in the bottom of my cake pans...all of them. I use shortening and dust with flour, then add the waxed paper and grease and flour the waxed paper. I prefer waxed paper to parchment for this application.
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