Cooking Baking with Chelsea, our hostess will teach the class a trick to help with cakes that stick to the pan.
Our hostess, and anyone who has baked a cake, know that nothing ruins a birthday cake quite like the whole thing sticking to the pan and crumbling apart upon removal. If that happens, make cake bites or a parfait (we’ll have a lesson on how to make the most of baking goofs later).
If you’re planning on caking and don’t want your masterpiece to stay in its pan, I recommend waxed paper.
- Measure the shape of the bottom of the cake pan on a piece of waxed paper. Use anything that can make a mark on the waxy surface (like a pencil).
- Cut out the shape, aiming to make it somewhat smaller than the shape you traced.
- Grease the bottom of the pan, on the inside.
- Lay the waxed piece over the greased inside of the pan and grease the new ‘bottom’ and sides of the pan.
- Pour the cake batter into the prepared pan and bake as directed.
- After baking and cooling is complete, remove the waxed paper from the cake bottom.
Author’s note: I had quite a bit of edge-sticking when I peeled the paper off this cake. Next time, I will remember to put the waxed paper on the pop-out circle and then put the circle into the spring-form pan. That will keep the paper edge under the pan edge and prevent it from adhering to the cake.