I baked a chocolate layer cake this weekend that I’ve made many times (not a TCB recipe, I confess). Unlike every other time I’ve made it, the bottoms of the layers stuck terribly when I removed them from the pans. There were two things that were different, so I’m wondering if anyone has any ideas on which was the culprit.
Normally I use Crisco to grease my pans before I flour them. Most of the time I also use parchment rounds, but for this cake I never have and the layers have always come out fine. Anyway, I had a little chunk of butter leftover from something else so I used it to grease the pans rather than the Crisco. The other thing that was different is that I used cake strips for the first time. I’d been thinking about buying a pair for a while so finally took the plunge recently when I came across a set that had velcro instead of the pins. (The layers did indeed turn out nice and flat on top.) Everything else—oven temp, the non-stick pans I used, how long they cooled in the pans, etc. was the same as always as far as I know.
My thought is that of the two variables, the cake strips would be the more likely cause, since of course lots of people use butter to grease their pans. But that’s just a guess. So if anyone has any ideas I’d sure love to hear them!