How Long Does Everyone Leave The Cake In The Pan...

Decorating By justfrosting Updated 6 May 2014 , 6:02pm by glovingood

justfrosting Posted 12 Oct 2006 , 1:33am
post #1 of 23

to cool before removing?

Can someone end this predicament? I have heard everything from remove immediately to leave until completely cool.

22 replies
lmn4881 Posted 12 Oct 2006 , 1:43am
post #2 of 23

Ionly leave minein the pan for about 10 - 15 minutes. The Quick release spray can get sticky if the cake is left for too long and makeyour cake stick to the pan and then it won't release all in one piece. You'll end up with a terrible mess. I think it's the same with the crisco. Hope this helps.

patticakesnc Posted 12 Oct 2006 , 1:43am
post #3 of 23

I don't know what everyone else does but I leave mine in until partially cooled. I use a lot of spring form pans that work great for my round cakes and once they are partially cool I remove the rings. I found if you remove it too soon (immediately) they tend to settle and buldge. I would not wait until completely cooled because the moisture from the heat makes it stick to the pan.

Monica0271 Posted 12 Oct 2006 , 1:43am
post #4 of 23

I put my cakes in the freezer for 10 minutes, right after they come out of the oven. They come out perfectly every time.

I got that from my Cousins wife. (Thanks Jennifer)

doitallmom Posted 12 Oct 2006 , 1:47am
post #5 of 23

justfrosting, I generally work according to how busy my schedule is... I've never taken a cake out of the pan immediately, but I think i've done anywhere form 20 minutes to just wrapping the pan and leaving overnight and everything in between the two. I can't say that i noticed a major difference in the taste/texture/appearance of the cake. HTH

Kitagrl Posted 12 Oct 2006 , 1:56am
post #6 of 23

I always pop mine out after about 10 minutes. Otherwise they seem to start getting sticky and don't come out as nice.

sweetviolent Posted 12 Oct 2006 , 1:59am
post #7 of 23

10 min not a minute more !!!

mbelgard Posted 12 Oct 2006 , 2:07am
post #8 of 23

I take mine out of the oven, cut the hump and flip it out and it never sticks.

jtb94 Posted 12 Oct 2006 , 2:11am
post #9 of 23

I normally wait for about 10 minutes. But for larger pans, like a sheet cake I wait for about 20 minutes.

mkolmar Posted 12 Oct 2006 , 2:12am
post #10 of 23

5-10 minutes, I've also done the above mentioned freezer trick and it works great, can't believe I forgot that one!

Monica0271 Posted 12 Oct 2006 , 2:15am
post #11 of 23
Quote:
Originally Posted by mbelgard

I take mine out of the oven, cut the hump and flip it out and it never sticks.




Cut the hump icon_confused.gif

With the cake in the pan?

My cake never rise completly to the top. So do you have a complety flat top? or simi flat? icon_rolleyes.gif


I am confused icon_redface.gif Its past my bed time icon_lol.gif

Mandymiel Posted 12 Oct 2006 , 2:16am
post #12 of 23

I always wait ten minutes. But, on sponge cakes you HAVE to remove them right when they come out of the oven. They will stick horribly if left in the pan. I found that out the hard way.

candyladyhelen Posted 12 Oct 2006 , 2:23am
post #13 of 23

I wait ten minutes. Then flip out onto a large plastic sheet. Wrap & place in freezer.

mbelgard Posted 12 Oct 2006 , 2:24am
post #14 of 23
Quote:
Originally Posted by Monica0271

Quote:
Originally Posted by mbelgard

I take mine out of the oven, cut the hump and flip it out and it never sticks.



Cut the hump icon_confused.gif

With the cake in the pan?

My cake never rise completly to the top. So do you have a complety flat top? or simi flat? icon_rolleyes.gif


I am confused icon_redface.gif Its past my bed time icon_lol.gif




I always fill mine enough that I can take a knife while it's in the pan and level it, I find that I have an easier time leveling that way and my cakes are a perfect 2".

Monica0271 Posted 12 Oct 2006 , 2:28am
post #15 of 23

Wow thats a FANTASTIC tip!

& I was just sitting here wondering how everyone got their cakes a perfect 2" tall icon_wink.gif

Thank you thumbs_up.gif

splash2splat Posted 12 Oct 2006 , 2:30am
post #16 of 23

I use cake release and then let it cool in pan for 10 min., up to 15 min for large cakes.

jstritt Posted 12 Oct 2006 , 2:56am
post #17 of 23

10 minutes. I also use parchment paper on the bottom and pan grease (or wilton's quick release) on sides. Falls out of pan every time.

Jenn1978 Posted 12 Oct 2006 , 3:16am
post #18 of 23

When my pan is cool enough for me to pcik up with bare hands is when I dump my cakes out. I also use the parchment paper at the bottom of my pans.

RaRaRobyn Posted 12 Oct 2006 , 3:25am
post #19 of 23

Between 10-15 minutes depending on the size of the cake...6" rounds come out almost immediately!

And I also use parchment paper on the bottom...with baking spray around the sides. I've only ever had 1 cake stick to the pan, and I had left it in for 25 minutes after it came out of the oven...never again!! icon_wink.gif

fmandds Posted 12 Oct 2006 , 3:32am
post #20 of 23
Quote:
Originally Posted by doitallmom

justfrosting, I generally work according to how busy my schedule is... I've never taken a cake out of the pan immediately, but I think i've done anywhere form 20 minutes to just wrapping the pan and leaving overnight and everything in between the two. I can't say that i noticed a major difference in the taste/texture/appearance of the cake. HTH




I do the same. I'll pull them out of the oven then have to run errands and don't get home until they are completely cooled. I use parchment on the bottom and run a knife along the sides and they pop out, no problemo.

cake2decorate Posted 12 Oct 2006 , 3:38am
post #21 of 23
Quote:
Quote:

Jenn1978
Posted: Wed Oct 11, 2006 11:16 pm Post subject:

--------------------------------------------------------------------------------

When my pan is cool enough for me to pcik up with bare hands is when I dump my cakes out. I also use the parchment paper at the bottom of my pans.




Me too! and this always works for me thumbs_up.gif

PatricesPieces Posted 12 Oct 2006 , 4:31am
post #22 of 23

I always use parchment paper in the bottom of my pan. I can leave them in the pan as long as I need to until i'm ready to frost the cakes. The parchment keeps them from getting sticky and sticking to the pan.

glovingood Posted 6 May 2014 , 6:02pm
post #23 of 23

This doesn't seem to be applying to my cake in a glass dish =(  20 minutes and just now cooling.  still slightly warm to touch. 

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