First, make sure you always grease your tin so you can easily remove your cake easily to serve. My foolproof lining method is :
1. Generously butter the tin. Use softened butter at room temperature and a pastry brush to grease your tin. Do not melt it otherwise the butter won’t stick to the sides of your tin.
2. Add one table spoon of all purpose flour to the tin and shake it, so the flour coats all of the surface of the tin. Tap the side of the tin to remove excess flour. This will create a layer that will stop your cake sticking when baked. You can use the same technique for Bundt Cakes and any special tin like Maldeleine trays.
3. If your cake tin is a bit rusty, you can put a piece of baking paper at the bottom of the tin, on top of the butter, so it sticks. You can then sprinkle the flour on the sides.
If you already follow the above recommendation of greasing and lining, but it is still won’t budge, here are a few tips :
1. Never wait more than 5 minutes to unmold your cakes. The longer you wait, the more the sugar sets and caramalises around the cake, making it harder to remove from its tin.
2. Use a sharp knife around the sides of the cake to create a little gap.
3. It will come out eventually, and if you have still some cake stuck at the bottom of the tin, just carefully remove with a knife and place it where it belongs.
4. You can now turn the cake raight way up and no one will ever know it got stuck. Alternatively cover it with some mascarpone frosting or whipped ganache.
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