How do I get a cake out of the cake pan without it falling apart?!
When the cake is done let it cool in the pan for 10 minutes. Do NOT let it stay in the pan until it's cold ( unless the recipe says to).
Put a cake rack on top of the cake, hold in place and flip both upside down. The cake should come out onto the rack in one piece. Finish cooling it there.
Answers: First, be sure to grease and flour the pan before adding the batter.
When the cake is done let it cool in the pan for 10 minutes. Do NOT let it stay in the pan until it's cold ( unless the recipe says to).
Put a cake rack on top of the cake, hold in place and flip both upside down. The cake should come out onto the rack in one piece. Finish cooling it there.
umm..get a knife and go around the cake on the edges...may have to wait till its sorta cooled but dont wait too long otherwise it wil get stuck...b4 u put the batter in the mold for the cake..u must make sure u grease/butter the pan heavily..this prevents sticking
Next time grease the pan with margarine before baking.. It'll get rid of the stick!!
Hopefull you sprayed the pan before putting in your batter. Wait for the cake to cool down then boil some hot water put it into a container deep enough to cover the sharp edge of the knife wipe the knife then go around the edges of the cake. Put the knife in hot water as needed.
buy a special cake tin with a removable bottom...that way you can just lift the cake out of the tin and let it cool on the tray
Cut around edges and flip it on the sheet you want it on!
Spray bottom of pan .or use oil then flour the bottom and shake out excess...I some times use a pudding with what flavor of cake i use to keep it moist and firmer....just dump pudding dry in batter...
just make sure you coated it with spray, or butter or whatever it is you use, amd make sure it cools down completely before even attempting to take it out
First, you need to grease and flour your pan adequately. It does not really matter whether you use old fashioned butter & flour or Baker's Joy spray unless you are using a pan with lots of nooks and crannies.
That "should" be adequate but sometimes it is not, so for extra insurance get a sheet of either baking parchment or waxed paper that is slightly bigger than your cake pan. Put the pan on the paper and trace around the bottom with the tip of a knife. Cut out the paper on the line you made and then fit it into the pan. Spray or grease that lightly and then add your batter. After your cake is done it will tip right out of the pan and you can peel the paper off the bottom of the layer (best done while still hot.)
For a square or rectangular cake you can take a piece of parchment/waxed paper about 5 inches longer than your pan, cut out the corners, and then fit the paper down into the pan so that the extra comes up the sides.
As advised by the other respondees, grease and flour the pan prior to baking. Or, you could line the pan with waxed or parchment paper.