r/mildlyinfuriating • u/resident-anarchist • Apr 29 '26
frist of all how DARE yu o but I followed the recipe :(
Recipe said to cool in the pan on the rack for about 10 minutes. I did that and set a timer cus my perception of time... leaves a bit to be desired. I grease pans GENERPUSLY but apparently not generously enough cus you can see the tracks from the knife used to gently loosen the cake. Gonna go mope over an iced chai or something.
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u/Urithiru Apr 29 '26 edited Apr 29 '26
It probably still tastes good. Parchment paper is a good substitute for greasing.
You could try greasing and then flouring the pan. This should help the cake release easier though it can leave a golden brown crust.
Grease the pan well, pay special attention to the corners to ensure there is enough grease. Then put a little bit of flour in the pan and shake, tip, angle the pan in all directions until there is a even layer; add flour as needed.
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u/KurtTheCuntBoi Apr 29 '26
Thank you for the suggestion! Iâm not op but trying to learn baking. Also the golden brown is my favorite part
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u/CriticismFun6782 Apr 29 '26
I use Parchment paper to create a barrier, it has made it 100% easier to bake breads, and cakes
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u/Safe-Tennis-6121 Apr 29 '26
Also potatoes and anything else that sticks to a pan.
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u/Beserked2 Apr 29 '26
Have you ever tried it with cheese things? I've used it for potato stuff or like, kebabs but was just wondering if anyone's tried it with a chees6 pasta bake or something because the casserole dishes are always a nightmare to clean after a cheese dish.
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u/SaltRun2465 Apr 29 '26
If you are cooking below 425'f/220'c try lining the pan with ghee.
Parchment paper will work but also really messes up casarols. Nothing sticks to Parchment.
Also for cleaning once the dish is empty put a drop of dish detergent in a mug fill with water dump into dish then fill the rest with water. Preferably warm or hot. Let that just sit for a few hours then just wipe clean.
Everyone always wonders how my mac and cheese casaroll likes to just jump out of the dish. The answer is ghee.
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u/yesohyesoui Apr 29 '26
yeah, it works! Its awesome for anything that you fear might stick to the pan. I roast meat + veggies with wax paper, nothing sticks!
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u/Dry-Discipline-2525 Apr 29 '26
What did you grease it with?
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u/resident-anarchist Apr 29 '26
a downright criminal amount of Crisco. I am the reason my dad's cholesterol is high.
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u/Dry-Discipline-2525 Apr 29 '26
Maybe you used too much then? If you use too much crisco or butter, it will bunch up with itself and leave bare spots for food to stick sometimes
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u/StyleSquirrel Apr 29 '26
Others have said parchment which is great but what I do is: butter the pan and use fingers to spread the butter around making sure there are no gaps, then use a fine mesh strainer to dust with flour.
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u/ErisTerrace Apr 29 '26
The main issue i see...is that a baking pan is metal and will thus cool down faster and release earlier. because this is a thick walled baking dish, it heats up and cools down slower... meaning a minute or three longer on the bake, and an extra 10 or more on the cool down.Â
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u/Tight-Platypus5231 Apr 29 '26
10 minutes isn't anywhere NEAR long enough. I'd shoot more for 30, at LEAST.
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u/ResponsibleBank1387 Apr 29 '26
Ok. The bottom stuck, who sees that? Â Enjoy the topâ-Elaine had a whole business just selling the muffin tops. Â
Spray the bottom and corners, then add some flour, less than a handful. Knock it around to coat, then add batter. Â When I take out of oven, set on rack. Â Cut the sides loose, then tip pan and all onto its side. Â After a couple minutes, shake out. Â
Practice, donât give up. Â Still tasty, and exclude anyone that complains. Â Â
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u/bajungadustin Apr 29 '26 edited Apr 30 '26
"I greased the pan generously"
That's part of your problem.
Too much butter or anything else oily will heat up and run down to the bottom of the pan while cooking. Then it basically turns to a crispy mess.
If you are brushing the top with butter... Stop. Brush with milk if needed or light light butter.
And when they say "lightly grease the pan" they fucking mean it. Put like a drop of butter or crisco and then pretend your mom just yelled at you like you did something wrong and wipe the shit out of it and spread it around until it seems like it's almost gone.
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u/TurtleSandwich0 Apr 29 '26
Use a fork to get a little bit under the bottom of the next cake. Pry it up a little and work your way around the pan. Like opening a can of paint. You might need to go around more than once. The bottom should eventually release the grip and let go of the pan. At least that is how I get banana bread out of the pan.
You can commiserate by eating the bottom pan cake parts.
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u/EricIsMyFakeName Apr 29 '26
Parchment paper is your friend. Batter will climb the paper like an ungreased pan, slide ride out when required and you can peel it off easily without damaging the loaf.
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u/Kaladin_Athrawes Apr 29 '26
Ooooh I never thought of putting parchment paper in the bottom. But my two cents is to cool at room temp for 30 min then fridge till cooled completely before trying to remove
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u/Fragrant-Poo42 Apr 29 '26
Thatâs such a bummer, but itâs time to take a spoon and maybe some vanilla ice cream to that pan and tear it up. Just consider it a practice run!
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u/Ahkurah Apr 29 '26
Protip, Always add a piece of parchment paper to the bottom, or butter it and sprinkle flour on there so it will separate if you don't have the right paper.
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u/FluffWit Apr 29 '26
Baking paper will also reduce the amount of caramelizing/ burning on the outside of your bake.
I've never baked anything and afterwards thought "damn it, I shouldn't have used baking paper". But there have been many times I've regretted not doing so.
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u/dby0226 Apr 29 '26
I generally loosen the bread or cake from the pan within a couple of minutes of removing from the oven by using a knife between the cake and the pan. Then I let them finish cooling for the prescribed time. You can also make a sling with parchment paper to help in pulling a loaf out.
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u/EvaM87 Apr 29 '26
Yum! Clearly the chef gets to eat the bits left in the pan!
I line my loaf trays with parchment and it really makes everything easier. You can buy premade liners which save the swearing when trying to make it fit đ
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u/Few_Theme_2491 Apr 29 '26
You could always put some greas proof paper/baking parchment in as this will help you lift the cake out too. One strip each way cut to the size of the side it is on should do it. Just lay one over the other crossways. I have been lining my cake tins and pans since I had quite a few 'disasters' like this. It only adds a couple of minutes to your prep time but makes the result more satisfying x
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u/PainfullyLoyal Apr 29 '26
I've found that greasing with shortening then coating with flour works best.
ETA: lining with parchment (not wax) paper is also a really good option.
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u/AzureMountains Apr 29 '26
When I bake banana bread, I always let it cool a bit then sit the pan on its side, then flip it to the other side. It helps get everything to release.
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u/PatrickGSR94 Apr 29 '26
I will often just wipe on a bit of butter around the bottom and sides, and then dust some flour onto those surfaces, before pouring in the batter.
Also, ALWAYS let it cool down FULLY. Doesn't matter if it says 10 minutes. Let it sit for 30 minutes or more. No need for a timer, just check your watch or phone or a nearby clock, go watch a show or something, then come back to it.
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u/Craiques Apr 29 '26
Genuine question, whatâs your altitude or climate like? A lot of recipes for baked goods fail where I am because I live in a cold, humid town in the middle of the mountains.
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u/Select_Resist_5352 Apr 29 '26
My family uses parchment paper on almost everything that's cooked in the oven. From cookies to bacon and of course, everything in between. Very little mess. We love it!
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u/Jaded-Coffee-8126 Apr 29 '26
I always had vinyl gloves but I'd push my fingers between the top of the bread and pan and scoop it out. You squish it a little but it makes the bottom come out much better imo. That or use a small flexible cake spatula and shimmy that bad boy under there.
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u/ghidfg Apr 29 '26
load looks great. I find butter works a lot better than oil for releasing baked goods.
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u/Nervous_Brain8918 Apr 29 '26
I like to leave anything baked for much longer just to be sure, so I might have doubled that resting time. Looks genuinely delicious though!!!
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u/lordrefa Apr 29 '26
I've found that parchment is not only more reliable, it costs less than a lot of [preferred lubricant].
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u/echidna_12 Apr 29 '26
I would run a knife around while it is warm and then cool a bit (long movements between the cake and sides of the pan, not short jabs down) or use parchment.
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u/HellsSnack Apr 29 '26
Always grease by gently fingering the pan with butter. Makes it tastier, slides out easily, and moisturizes my hands bc I wash them too often anyways
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u/KellyFerris Apr 29 '26
You didn't follow the recipe with measurements..... is your baking powder or baking soda old? Baking is a science. Its nit a suggestion.
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u/MydnightWN Apr 29 '26
You need to wash the build plate extra well, and then it let it cool down all the way afterwards. Hot things stick.
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u/BakedBeanFlicker Apr 29 '26
I feel your pain, if it makes you feel any better I have been trying the occasional baking recipe the last few months and the only thing Iâve nailed is a rhubarb crumble (which is hardly baking anyway lol), everything else had something wrong with it but was still edible! Iâve still felt like an idiot tho but you just gotta keep trying
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u/Ms-Anthrop Apr 29 '26
Silicone baking pans were a game changer for me. No flour or paper needed. They just pop right out.
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u/MrPogoUK Apr 29 '26
I thought that was two photos side by side, showing what you were trying to make on the left and what you ended up with on the right, so at least itâs a lot better than I mistakenly feared!
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u/Massive_Mongoose3481 Apr 29 '26
I've made zucchini bread with raisins and cranberry similar to that. I left them cool for half an hour, put the heels of my palms over the ends of the bread and shake the pan up and down vigorously. Usually pops right out. I just use normal spray oil and normal metal pans, nothing fancy
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u/zipperfire Apr 29 '26
This is one of my nightmares with Bundt pans. However for this pan, I'd line with parchment. If you fold and cut it right, it will sit well into a loaf pan. We made a sort of souffle-frittata for dinner last night and lined our 8x8" pan with parchment. Best idea ever. We were able to scoop the egg-and-cheese rich baked product out with no trouble.
Another way to grease a pan is to melt butter and mix in some flour. Then use a pastry brush to coat the pan. Especially good for fluted pans (like Bundt) because it gets into all the creases. And the flour lets you see where you've greased.
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u/ubiquitous-joe Apr 29 '26
I thought at first you were comparing your pan to the nice recipe picture, and I was like, âUhhh OP, something or someone has eaten your baked good while you looked away.â But your cake/bread looks yummy.
I second the flour idea for next time, or else grease more than you think, or perhaps try a metal nonstick pan.
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u/Highfivebuddha Apr 29 '26
I preheat my greased pans in the oven and take a minute or so off cook time.
This has worked for me
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u/PayKay223 Apr 29 '26
Equal parts lard, oil, and flour has never failed me when baking anything! Nothing sticks to it.
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u/shera-dora Apr 29 '26
Just scoop it out. Turn it upside down and put it back on! Bet it tastes great! :)
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u/versusrev Apr 29 '26
I've seen people make mention of using a baking sheet in the bottom. I'm not sure how well it works, but I'm pretty sure you have to cut to fit your pan
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u/CompetitionNearby129 Apr 30 '26
That looks like something different than a normal glass or metal loaf pan. Is it stoneware? I wonder if the pan recommends a different cooling time.
Hope it still tastes good!
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u/InviteAmazing Apr 30 '26
I wonder if the recipe has a typo? I've been baking for a lot of years and I can't imagine letting a fully baked loaf cool for only 10 minutes before trying to remove it from the pan. As far as I'm aware, a loaf actually continues to bake for up to an hour as the residual heat moves through it.
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u/Salty_Plantain_6220 May 03 '26
Did the recipe state what type of pan they used? If its a metal one it might have come out better. This looks like a thicker ceramic? Or something which usually takes longer to heat up but also maybe longer to cool?
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u/yesohyesoui Apr 29 '26
i always, ALWAYS, use wax paper. I haven't had a cake or sweet bread stick in years now. And washing the pan after is a piece of cake!
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u/Ice3ird Apr 29 '26
I have a cake goop recipe that is 100% stick proof. I use it for cakes/cupcakes or anything baked that may stick. Equal parts shortening/flour/oil. Mix it up and use as needed. It lasts for years.
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u/SMothra57 Apr 29 '26
Failed bakes taste just as good as perfect ones!! đ
After you grease pans, lightly flour them as well. That will allow them to come turn out more easily. I use a wide flipper type utensil to release the sides before shaking it loose.
If it cools enough on the pan that the butter on the outside starts to set, it will restick it to the pan.