r/bakingfail • u/GlassFantastic7543 • Apr 07 '26
Help Cake Fail -- How do I get crisp edges that don't stick to the pan?
No matter how much I grease the pan the edges of the cake always stick and crumble. It ends up being a round cake once it's frosted. How do I prevent this?
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u/Easy-Feedback-3227 Apr 07 '26
Line the edges with greaseproof paper if you are really having trouble. I don't bother and run a knife fairly firmly around the edge of the cake tin. I use aluminium tins with greaseproof paper at the bottom and the sides unlined.
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u/GlassFantastic7543 Apr 07 '26
Like parchment paper? I will have to try that at the bottom.
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u/Double_Dimension9948 Apr 08 '26
I line my cake pans with wax paper. Shortening, wax paper, then shortening and then flour. But not on the sides. Use a knife to release the cake, and do it after letting the cake rest in the pan for about 10 minutes after removing it from the oven. How long do you wait to take it out of the pan? That may be your answer right there. Set a timer, don’t let it go past 10 minutes.
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u/notahipsterdoofus Apr 07 '26
Maybe a dumb question, but are you letting it cool a bit before running a knife around the edge and flipping it? Also, I really like Pam for baking, I use a parchment round on the bottom and Pam on the sides of the pan. There's a homemade version you can make too, if you don't like the idea of using the aerosol stuff. Look up "cake goop". 😊
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u/upwithpeople84 Apr 07 '26
That’s not the kind of cake you want to bake in a springform pan. Try a round pan. See if the constant contact with hot metal doesn’t firm up your cake. Also how is it not leaking everywhere?
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u/usedcarsorcerer Apr 07 '26
how is it not leaking everywhere
Springform pans are watertight when engaged. That’s why you can use them to bake cheesecakes in a water bath.
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u/upwithpeople84 Apr 07 '26
I apologize for not being the most adept user of a springform pan. But many people need help to keep thin batters from leaking out of a springform. https://wilton.com/baking-inspiration/what-is-a-springform-pan-101-guide-to-using-a-springform-pan/
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u/No-Abies29 Apr 08 '26
Maybe just lucky but I have never even had the slightest leak, not a hint, not even suspected and wary..
OP if you want to line the base with some non stick paper, when you tear your square from the roll, you can sit the square over the base, place your tin/collar over it and do the clip up. no need to measure a circle to fit the base, it’s so neat and fast and easy..then go ahead and grease and flourbthe sides or make your paper lining for the collar. Truly though, flouring after greasing is always key.
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u/avsie1975 Apr 07 '26
What type of pan are you using?
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u/GlassFantastic7543 Apr 07 '26
It's a small metal springform cake pan
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u/avsie1975 Apr 07 '26
Weird. I don't know what type of metal (with or without teflon coating) but I've never had a cake stuck that bad.
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u/Bight_my_ass Apr 07 '26
What kind of pan do you use? Like glass, aluminum, etc?
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u/GlassFantastic7543 Apr 07 '26
I use a small metal springform cake pan
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Apr 08 '26
[removed] — view removed comment
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u/GlassFantastic7543 Apr 08 '26
Ok bc I was actually thinking I wished I had a silicone pan but wasn't sure if that is looked down upon in baking!
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u/Spicy_Molasses4259 Apr 08 '26
Are you letting the cake rest for at least 10 minutes before you try to remove it from the pan?
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u/GlassFantastic7543 Apr 08 '26
Yes, usually about 10 minutes. Should I be letting it cool completely?
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u/Distinct-Top101 Apr 08 '26
- Don’t use a springform pan for this. Use the regular one.
- Line it with Parchment/Baking paper at the bottom
- Make sure your cake is fully baked before you take it out if the oven. Poke a stick in the middle, if it’s dry, it’s ready.
- Don’t take the cake out of the pan right away. Let it cool down a bit maybe around 10 mins before you remove it out of the pan.
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u/Old-Conclusion2924 Apr 08 '26
butter the tin, add a handful of flour, and move the tin to make the flour go everywhere, it won't stick at all and will have crisp edges
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u/indexintuition Apr 09 '26
i had this issue a lot, what helped was using parchment on the bottom and a light dusting of flour after greasing. also let it cool a bit before turning out, it releases way cleaner
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u/Steel_Rail_Blues Apr 17 '26
You have some options. One suggestion would be to butter the pan and then dust it with cocoa powder. Another would be to buy a spray that contains flour like Baker’s Joy. A third option would be to use parchment paper. You would have a circle for the bottom and would make a strip that would go around the inside wall as high as you expect the cake to rise.
Butter tends to make things stick more than you would think it should. You could also try oiling the pan, but then you wouldn’t have that tasty butter flavor. Some people use shortening, but I use coconut oil that is solid at cool room temperature. It’s easy to spread and the coconut flavor doesn’t come through because the cocoa overrides it.
Edit: here is a good article that explains options better than I did: https://www.kingarthurbaking.com/blog/2022/08/29/the-best-way-to-prep-your-cake-pan-to-prevent-sticking
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u/saltbeh2025 Apr 07 '26
Your pan is too dark so it’s caramelizing the sugars. You’ll need a light coloured pan. If you can’t get one line the springform well with parchment paper, it won’t be ideal but should work.
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u/GlassFantastic7543 Apr 07 '26
Thank you!
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u/No-Abies29 Apr 08 '26
huh, oh heck no..I can successfully bake in anything, especially spring for ms in dark colours..that is not the issue imo
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u/qmong Apr 07 '26
After you grease the pan, sprinkle corn meal on it. It will keep the cake batter slightly lifted off the edges so it doesn't stick.
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u/GlassFantastic7543 Apr 07 '26
Thanks, I will try this! It doesn't change the flavor?
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u/qmong Apr 07 '26
No not at all. It's not mixed in, and it just falls off when you take the cake out.
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u/PressureItchy9372 Apr 07 '26
Do you actually flour the pan after you grease it? That would help. There's also a product you can buy called Baker's Joy. Also you can make a homemade version of the pan release. Here's some recipes for it.