cake disaster (sticking to pan)

I just made One Bowl Chocolate Cake at allrecipes. I followed the instructions of greasing and flouring the pan. The two round cakes still stuck really badly to the pan. It was impossible to turn them out without them falling apart on me. I guess I should have known that this was a problem based on reviewer comments. I had wax paper at home, but did not have parchment paper. I used no paper since I did not think that baking with wax paper was a good idea.

The cake still tastes good, but can not be served to guests. I wrapped the cake pieces in saran wrap, wrapped it in tin foil, and then put them into freezer bags. If I store the cake pieces this way in the freezer, how long would they last before going stale? Also, when I am thawing out the cakes, is it best to do this in the refrigerator or do I need to take them and put them on the counter with all of the wrapping removed? I don't want them go get soggy.

I would think you could keep them for a few months if wrapped and put in ziploc but I find that frozen baked goods might be better eaten in a few weeks.

I would not thaw in open air because it would dry out, I'd keep it covered.

Next time, spray liberally with Baker's Joy. That is specially formulated to keep cakes from sticking.

You can also use wax paper or parchment. I have with great success for layer cakes.

I have baked with wax paper: before parchment was readily available, we always used a sheet of wax paper to make my mother's Dulce de Leche roll. According to Wikipedia, your biggest issue is that it might smoke, but that won't happen if it is covered completely in batter.

You might use your leftover cake to make Bakerella's Cake Balls.

Try making a pan grease. Equal parts butter, oil, and flour. Beat flour and butter together and add in the oil. Brush this into your pans and nothing will stick. I would advise against thawing any baked goods in the fridge, it will dry it out too fast. You won't need parchement if you use this...

Thanks a lot for the advice. I did not realize that it was ok to bake cakes using wax paper.

HI,

If you had allowed the cake to cool in the pans before removing, here is a tip from Cook's Illustrated: gently heat the pan bottoms for the fat to melt and hopefully they will now release properly.

You could have made a trifle with those cake pieces, jam and/or fruit, some pudding and/or whipped cream. I know you made other plans, but sometimes you don't have time to prepare a fresh dessert. It's always good to have a few tricks up your sleeve.

Regards,

Sixty years ago (??!! ) my mom taught me to make/bake cakes *always* using waxed paper, and she was one heckuva baker. Probbly still works even unto today...

Geo