I feel your pain. For my twins’ birthday recently, I made a chocolate cake that I have made for years, one that always turns out perfectly and consistently gets rave reviews. Only this time, it stuck to the pan – just like yours – for reasons I have yet to figure out. I had no time to make a new cake, so I ended up hobbling it together with extra frosting, then covering the whole thing with even MORE. Funny, everyone commented on how “moist and delicious” it was. Probably from so much frosting… ;)
After a few similar disasters with that Raspberry buttermilk cake I think I’ve found the solution – grease base and sides, then line the base of the cake tin with circle of baking parchment, grease lightly over the top of that. Hey presto, no more lost cake bits :-) (although I have to say, I wasn’t too disappointed with the previous situation, as it meant I just HAD to eat the bits that got left behind…) The cake itself, apart from the stickage issue, is perfect and has been made many times since Deb posted that recipe – a definite keeper.
I always cut a circle parchment, grease both sides and stick it on the bottom of the cake pan, no matter which cake I’m making. It takes maybe 30 seconds, and (as you can probably guess) is definitely worth it. If something still sticks, running a knife along the side of the pan usually does the trick.
I am a baker of many years experience and have learned a thing or two. Here’s one of my rules of thumb… If it’s not burnt and the flavor is good, crumble it up and serve it in a bowl with ice cream. Voilà! Happy mistake!
I couldn’t resist trying this one, and also cheated like Ann did with the springform pan. Delicious! Tonight I’m trying the blackberry napoleons, but substituting blueberries. I made the shortbread dough this a.m. and can’t wait to get home and start baking! Thanks for the great recipes, beautiful photography and inspiring commentary.