Help!! I just made 2 chocolate 8" layer cakes from scratch and they won't come out of the pan. Thanks in advance.
5 Comments
NessaJanuary 16, 2012
Thank you all for the advice. The trick to this one was to wait until they cooled completely. And I do mean completely!! I'll never use just cooking spray again!!!
GIOVANNI50January 15, 2012
Try going the other way and put the pan in lots of ice. The contraction will also loosen the cake. Then go back and put it in hot water. The expansion and contraction ofthe metal should help loosen it.
gehJanuary 15, 2012
I agree with amhendricks suggestion of a temperature change. I've had great luck in the past with dipping the pan into a bowl of hot water for about 20 to 30 seconds. I've also had luck by actually returning the pan to the oven for about 30 or 40 seconds (provided the oven is still hot). Let us know how it turns out!
ATG117January 15, 2012
in the worst case scenario if your cake does not come out perfectly but is salvageable, after you have run the knife around the cake and turned it upside down, you can piece it together with some frosting and cover up imperfections by covering the whole thing with a thin crumb coat. Put the cake with the crumb coat in the fridge to let the frosting harden a bit. Then generously cover with a final coat. Good luck.
P.S. did you oil and flour the pan? If it's a nonstick pan that you oiled that is still giving you this problem, you may want to get a new pan.
P.S. did you oil and flour the pan? If it's a nonstick pan that you oiled that is still giving you this problem, you may want to get a new pan.
amhendricksJanuary 15, 2012
Run a thin knife around the edge. If that doesn't work, turn upside down onto a dishtowel and firmly "thump" the underside of the pan with your hand. If not that, I have heard temperature change may work -- submerging the pans in a few inches of hot water...
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