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Old 09-19-2005, 05:51 PM   #11
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You could try wetting a towel with very hot water and putting that on the counter and setting the cake pans on it for a minute before turning them out. I take the easy way out and bake cakes in a 13x9 pan and just frost the top and serve from the pan.

Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
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Old 09-19-2005, 07:57 PM   #12
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Originally Posted by falsedog
Just checked ebay for spring form cake tins, I think that's the answer. But they are 3 sizes in a set and I'd like 2 the same size for a sandwich cake. Can I just saw through the horizontal plane of a deep single cake to form 2 shallower ones? Or would it look shoddy?

(Also: what can I do with the pile of wrecked cakes, culinarily speaking?)
That's easy - My friend took hours making this beautiful white cake with raspberry jam on two layers and covered with a basket weave cream cheese frosting. Well - apparently the cake was still a little too warm and as I was going down the road the whole top of the cake slid off to the side. There was no repairing it so I served it in large chunks in a big bowl and told everyone it was a new thing - cake in a bowl - and they loved it.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 09-19-2005, 08:22 PM   #13
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I wanted to dedicate a karma point for your brilliant quick thinking but ovbiously I already gave you one today and it didn't let me... what a smart job, I would have just gone into a panic of desperation!! You rock kitchenelf!!
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Old 09-25-2005, 06:57 PM   #14
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I use Wiltons cake release and I get perfect results every time even on the 16 inch cake pans.You can find it at Walmart in the arts and crafts section they sell a few Wilton products there, mostly wedding stuff. It comes in a white plastic bottle.

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