Repeat question

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Wendy

Repeat question

This question was asked a while ago and I can't find it. When I make a sandwich cake the cake sticks to the cooling rack and ends up with a tatty top! The cake remains sticky on the top until it's all gone. Having watched the cookery school and their cakes not sticking, I'm wondering what am I doing wrong? The ingredients are the same apart from the sugar I can't get caster sugar but the normal sugar is slightly finer than granulated sugar but not as fine as caster sugar.

Wendy

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Welshcookie

Cakes

I always use round lining papers and I cool sandwich cakes the right way up on the rack and remove the paper when the cakes are cool.

Except for the time I filled a sandwich cake for a cake stall for the school and left the paper in the middle!

 
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