Source: A master beekeeper in PA.
By Lisa from Alexandria, VA
After cooling 10 minutes in the pans, I run a butter knife around the edges to loosen, then turn the cake over onto my hand, peel off the paper, and turn the cake back over onto a cooling rack.
Source: my mother
By karenbuddy from Mobile, AL
If you do not want to use the wet rags around your cake pan, (this only works with round, square or oval pans, character pans have to many corners to put wet towels around), put a Pizza stone in the bottom of your oven.
Try to keep it away from the pilot light, like putting it on risers. If you have an old oven, the pizza stone will help to keep an even temperature in an uneven oven.
If you put a pizza stone in your oven and it breaks, leave it there and get another one, this will increase the chances of better - even temperature also.
Source: This information comes from the years of baking cakes for weddings, baby showers, birthdays, etc. and from teaching cake decorating.
By Mary from Atascadero, CA
Why does my cake rise higher in the middle?
I'm 72 years old and every cake I have baked in my life is always a little highter in the center. It has never made any difference to me. The same goes for everybody that I have ever known. Of course none of us are professional bakers, but the way I look at is if the texture is good and the cake tastes good why worry about it.
What is the easiest way to bake a cake without it sticking to the pan and spending all this time scrubbing the pan?
By booboo kitty from Jacksonville, FL
I got this hint from some ladies in a cake club who swear by this recipe that works like a charm & I never use those sprays anymore.
1 cup Crisco Oil
1 cup Crisco Shortening
1 cup flour
(I have also used no-name brands & they work well too.)
Use equal amounts of each to make the amount you will want. Blend together and store in an airtight container & spread on your pans with a pastry brush.
I personally use 1 cup of each & store the jar in the cupboard or fridge if the weather is too hot.
*The first time my daughter tried this method, the cake came out so fast it ended up on the floor!!*..I have never had one stick and the pan washes easily. Hope this helps..Dianne
My pound cake came out dry, although I used 7 eggs as the recipe called for. My oven cooks slowly and I had to leave it in 15 minutes beyond the recommend cooking time. Could this have caused the dryness?
By EasyLikeSunday from Philadelphia, PA
Use 2-3 more eggs and use mayonnaise instead of oil. Also only cook it in the time alloted and remove it from the oven (as it will still continue to cook) or turn the oven off 10 minutes before the cooking time is finished.
I have been baking for a home industries shop for 3 years now and lately my cakes are not rising properly in the center. They seem to rise nicely, then after 3/4 time has elapsed, they sink in the middle. I have changed my flour and baking powder, and reduced my oven temperature. I am now at a loss as to what to try next. Please can someone throw some light on this problem.
Carolyn from South Africa
You can try to add a little more flour .I have found that some recipes from the coastal towns don't rise and if you add a bit more flour it seems to help not too much or you will have to adjust the liquid as well in some cases.Also check if your raising agent is fresh as stale raising agent can cause cakes to flop too.
My cake stuck to the pan. I greased and floured the pan (Wilton 9 inch round). I just started cake decorating class and thought baking would be the easy part, I guessed wrong. How do I stop the cake from sticking? Now I have a clumpy mess of cake so I will have to make a new one. Any hints or advise would be appreciated. Thanks.
Janet from Ontario
Another trick is to line the pan with foil or parchment (just the bottom if you use parchment), and grease and flour that. Then if it doesn't slide out, you can lift the foil out and peel it. (01/26/2009)
By piki viki
By L Ward