Rectangular Baker - Do Cakes Pop Out?

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Discussion Overview

This thread centers around the experiences and techniques shared by participants regarding baking cakes in a rectangular stone baker and the challenges of ensuring they pop out easily after baking.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that cakes baked in the rectangular baker come out great when following directions for a 9x13 pan and greasing it with Crisco.
  • Another participant shares their experience of using a mixture of vegetable oil, shortening, and flour for greasing the stone, stating it provides a clean release.
  • Several users express frustration with cakes sticking, with one participant noting that their very seasoned stone caused a cake to stick despite greasing and flouring.
  • One participant suggests that cakes should be removed from the pan while still warm to avoid sticking, while another participant recounts their experience of cakes sticking even when following this advice.
  • Another participant describes a creative solution to a stuck cake by decorating it in the pan instead of remaking it.
  • One participant reports successful results with cakes popping out after cooling them for about 5 minutes in the stone before flipping them onto a cooling rack.

Areas of Agreement / Disagreement

Views differ on the best practices for ensuring cakes pop out of the stone baker, with some participants advocating for specific greasing methods while others share experiences of cakes sticking despite following similar techniques.

Contextual Notes

Participants share personal baking experiences and preferences, with varying results based on individual techniques and the condition of their stone bakers.

Who May Find This Useful

Consultants looking for insights on baking techniques and experiences with stone bakeware may find this discussion relevant.

I
its_me_susan
Messages
2,049
Help, quick! I'm attempting this cake today

http://jas.familyfun.go.com/recipefinder/display?id=50198

And I need to know if I bake the cake in the stone baker, will it pop out?

Thanks!!!
Susan :)
 
I make cakes in the rectangle baker all the time! They come out great! Just follow directions for any 9x13 pan. I am a little paranoid, so I do grease it with a little Crisco.
HTH!
 
I now use this mixture with any stone when I want a clean release.

Mix 1 part each of vegetable oil, shortening, and flour. Brush your stone liberally. Store the leftover mixture in an airtight container.

Whatever you bake will fall right now!
 
That cake looks really cute! Post a pic so we can see how it goes. :) Good luck!
 
  • Thread starter
  • #5
DebbieJ said:
I now use this mixture with any stone when I want a clean release.

Mix 1 part each of vegetable oil, shortening, and flour. Brush your stone liberally. Store the leftover mixture in an airtight container.

Whatever you bake will fall right now!
Click to expand...

How big are your "parts"?

Thank you everyone!!!
 
its_me_susan said:
How big are your "parts"?
Click to expand...

(I really need to get my mind out of the gutter.)

The advantage to a recipe like that is you can make as much or as little as you want to, as long as you use the same measurement for each part. You can make it using a cup each, or a tablespoon.

When I make that, I usually do about 1/2 cup each, and then I store the excess in the fridge.
 
  • Thread starter
  • #7
Ughhhh cake #1, VERY seasoned stone, greased & floured... STUCK!

Going to make it in my skillet!
 
  • Thread starter
  • #8
its_me_susan said:
Ughhhh cake #1, VERY seasoned stone, greased & floured... STUCK!

Going to make it in my skillet!
Click to expand...

I only let it cool 5-7 minutes... is that why? What to do, what to do? I do have a second cool rectangular baker???
 
I wouldn't try to take it out until it's very cool/not hot anymore.

Did you try the mixture I posted? I've never had a problem when using that and then letting everything cool.
 
  • Thread starter
  • #10
DebbieJ said:
I wouldn't try to take it out until it's very cool/not hot anymore.

Did you try the mixture I posted? I've never had a problem when using that and then letting everything cool.
Click to expand...

Cake #2 - stuck! Nope I used vegetable shortening & flour. Cake #2 butter.

How long do you let it cool? The bottom stays hot for an hour remember? *sigh*. Onto cake $3; going to use my family skillet. How long does that have to cool so center won't stick?
 
Use the three part mixture!!! I used it the first time I ever used my fluted stone and the cake turned out perfectly! I know it was talked about earlier, but here it is again. Mix one part oil and one part shortening (not butter!) until it is completely smooth. Then add one part flour until smooth. Paint it on using the silicone brush and pour in the batter. Don't scrape along the sides after pouring the batter in. Seriously, it will pop out! I used this when I "made" some freezer rolls. I accidentally let them proof WAY too long and hubby was convinced that they had proofed into the pores and wouldn't come out. Popped right out!
 
its_me_susan said:
Cake #2 - stuck! Nope I used vegetable shortening & flour. Cake #2 butter.

How long do you let it cool? The bottom stays hot for an hour remember? *sigh*. Onto cake $3; going to use my family skillet. How long does that have to cool so center won't stick?
Click to expand...


Hmmm....a round cake bed....sounds a little more like a famous bunny bed! Talk about a mind in the gutter!
 
  • Thread starter
  • #13
cmdtrgd said:
Hmmm....a round cake bed....sounds a little more like a famous bunny bed! Talk about a mind in the gutter!
Click to expand...

Ok you ladies are killing me here ~ loving all the silly gutter minded people here! Ok, I was kind of all pooping out here so what I did was put the cake BACK IN the baker and just decorated the top! lol. Not my first choice, but I did not want to make a third cake.

I used the decorator bottles to make the brown hair (choc frosting ~ they ALL had brown hair!). I used fondent that I mixed in purple color too ~ not sure I will use it next time, it was not easy to knead.

It looks pretty cute for my first time (hee hee hee). My husband took pictures of the cake, so I'll post them later. :)
 
chefann said:
(I really need to get my mind out of the gutter.)
Click to expand...

Whew *wiping forehead* I'm glad I wasn't the only one, especially since she quoted "parts". LOL.
 
its_me_susan said:
Help, quick! I'm attempting this cake today

http://jas.familyfun.go.com/recipefinder/display?id=50198

And I need to know if I bake the cake in the stone baker, will it pop out?

Thanks!!!
Susan :)
Click to expand...


OMG..... that is sooooo cute. I have a 10 yr old granddaughter and I think she would love it for her sleep overs!!!!
 
Actually, you're supposed to take cakes out of the pans when they're still warm. Let them cool in the pan for about 10 minutes, then turn out. If they cool completely, whatever you used to grease the pan will re-solidify and stick.
 
  • Thread starter
  • #17
chefann said:
Actually, you're supposed to take cakes out of the pans when they're still warm. Let them cool in the pan for about 10 minutes, then turn out. If they cool completely, whatever you used to grease the pan will re-solidify and stick.
Click to expand...

Doesn't seem to have mattered... Would everyone please bake a cake in their stones this weekend and post your results?

Cake looked VERY cute! I will post pictures.
 
its_me_susan said:
How big are your "parts"?

Thank you everyone!!!
Click to expand...

Well, that's certainly a personal question LOL
;)
 
When are you posting the pictures? I can't wait ti see!!
 
I just did 2 cakes. 1 in the glazed rectangular baker, one in the classic unglazed. I did one Devil's Food & one yellow cake mix. I sprayed the stones with butter flavor Pam. Baked the cakes, cooled them IN THE STONE for about 5 minutes, then flipped them out onto a cooling rack. I am happy to report NO STICKING! They popped right out! :)
 

Frequently Asked Questions

Do cakes pop out easily from the Rectangular Baker?

Yes, cakes generally pop out easily from the Rectangular Baker, especially if you properly grease the pan before pouring in the batter. Using parchment paper can also help ensure a smooth release.

What is the best way to prepare the Rectangular Baker for baking cakes?

To prepare the Rectangular Baker for baking cakes, it is recommended to thoroughly grease the pan with butter or cooking spray and optionally line the bottom with parchment paper. This will help prevent sticking and ensure easy removal of the cake.

Can I use the Rectangular Baker for other types of desserts besides cakes?

Yes, the Rectangular Baker is versatile and can be used for a variety of desserts, including brownies, lasagna, and casseroles. Its design allows for even baking and easy serving.

How do I clean the Rectangular Baker after using it for cakes?

After using the Rectangular Baker, allow it to cool completely before cleaning. You can wash it with warm, soapy water and a soft sponge. Avoid using abrasive cleaners or scouring pads to preserve the non-stick surface.

Is the Rectangular Baker safe for use in the microwave?

No, the Rectangular Baker is not recommended for use in the microwave. It is designed for oven use only, so make sure to follow the manufacturer's guidelines for safe usage.

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