1. Are you greasing and flouring your pans with something like Baker's Joy or Pam with flour spray? Spray the bottom and the sides of the pan completely.
2. Are you letting the cake cool in the pan longer than 10-15 mins? Any longer and you risk it getting stuck in places.
3. Are you trying to manipulate the cake while it's still too warm? When you turn the cake out onto a cooling grid (better than a cooler rack because the holes are smaller) the best way is to place the grid upside down on top of your cake pan edge and flip them as one complete unit. The cake won't have far to fall that way.
4. Are you running a knife around the edge before dumping it out?
5. Is the cake falling apart when you frost it? Your icing is too thick if that's the case. Just thin it down with water or milk and that will go on easier.
Hope something in those tips help you!
Eggs are a binder so I would give that a go. When I add pudding, I only like to use a couple of tablespoons because the whole small box makes it too moist for me. Most of the time I don't use pudding, I use sour cream and replace the 1/3 cup oil with applesauce.
Maybe you can make a test batch with the extra egg and pudding, grease the pans thoroughly, cool on racks for 2 hours and then attempt to move it. Can you slide a cakeboard under the whole layer so it's completely supported when you move it?
Also, are you baking at 325? If you bake the cakes at that degree for a long period of time you won't get the hard edges. The edges cook faster than the middle, that's why that happens. Or you could try bake even strips that Wilton makes. They're awesome.
Try baking for a little longer at 325 instead. What kind of pans are you using and what size? Anything over 10 inches needs some kind of heating core or greased metal flower nail in the middle so you don't have to over bake to get the center cooked.
Using the bake even strips will help the cake bake more level in the pan and eliminate most of that hump in the middle. It also keeps the edges from browning to fast. You can use wet towel strips pinned around the pan edge.
The cake is over baked if it's already pulling away from the edges. Take them out when there is just a crumb or two clinging to your cake tester/bamboo skewer.
I hope you can narrow down what the issue is!
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