How To Cool Sponge Upside Down With Liner?

Baking By sweettoothmom1 Updated 27 Jan 2009 , 3:54am by GI

sweettoothmom1 Posted 21 Jan 2009 , 4:04pm
post #1 of 13

sponge recipes say to hang upside down to cool. how can I do that if i have liners on the cupcakes? helpppppp. thanks.

12 replies
GI Posted 24 Jan 2009 , 5:20pm
post #2 of 13

Hi there! Welcome to CC icon_biggrin.gif

I don't bake sponge cakes often to really know how to answer your question, so I'll bump this up to the Home Page top....perhaps someone will answer. We have lots of cupcakers here who might be able to give you ideas.

If it were me, I would turn the cuppies upside down on my cooling racks. You'll get a little rack-dent in the cuppy, but it will be minor and frosting will cover it up so you won't see it anyway.

As a new person here on CC, you might wish to read these threads, as they are very helpful. We've all been new once ourselves. This place is a wealth of information! icon_biggrin.gif Highly addictive information. icon_biggrin.gif

Cupcake Thread: (Perhaps becoming your favorite! icon_lol.gif )

Decoding CC acronyms:

I'm going to start saying I have "CC Cake-Behind" because I get Behind in my housework but also 'cause my Behind sets on CC alot! icon_wink.gificon_lol.gif

CarolAnn Posted 24 Jan 2009 , 5:33pm
post #3 of 13

hang upside down to cool


Okay, maybe I've been away too long, but how would you hang them upside down even if they weren't in liners? I must be missing something here. Sorry, I know this isn't any help. I just had to comment. And I'll be watching for an answer/solution. Good luck! I think I need it, LOL................

GI Posted 24 Jan 2009 , 5:48pm
post #4 of 13

If they are baked in a tube-type cake pan, then I stick mine upside down on a wire and put the wire-end poking out in a tall, sturdy glass vase. (the wire being one of my long-handled wisks!) Vase is bottom heavy, so it doesn tip.

Foam-type cakes are very delicate, and they must hang suspended and upside down to cool.... You know, I think just a cuppy could be turned upside down during cooling, don't you think, CarolAnn?

Let us know sweettoothmom1 what you did and the results! icon_biggrin.gif

CarolAnn Posted 24 Jan 2009 , 6:57pm
post #5 of 13

Oh good heavens, I feel so silly!! Of course, like an angel food cake! I keep an old wine bottle just for that purpose. But for cuppies I agree with GI, I'd just invert them on a cooling rack. You'll cover the wire marks with icing anyway, and that'll level your cuppies as well.

GI Posted 24 Jan 2009 , 7:16pm
post #6 of 13

I tried using a glass coke-type bottle, and the bottle spout was too large for the hole on my pan. They probably even sell something just for this, but I've never seen one and if I did, I probably wouldn't spend the $$ for it! icon_lol.gif

CarolAnn Posted 24 Jan 2009 , 7:30pm
post #7 of 13

My angel food cake pan also has little legs on it, so you can set it on them to elevate the cake in the inverted position. I don't see any benefit in elevating it high than that. I suppose some cakes you might not want to flatten on a cooling rack though.

GI Posted 24 Jan 2009 , 11:36pm
post #8 of 13

My pans are as old as the hills! I don't have the legs! icon_cry.gificon_cry.gif

You know tho, I have dumped out cuppies before and never even thought they would fall...Probably, I'm thinking, that this type of batter wouldn't matter in a cupcake because its not that heavy/big as a cake. icon_smile.gif

CarolAnn Posted 26 Jan 2009 , 3:17pm
post #9 of 13

GI, how old are those hills? I've been using this angel food cake pan since I bought it right after I got married almost 40 years ago. It's well seasoned I'd say.

GI Posted 27 Jan 2009 , 3:02am
post #10 of 13


We both need to go shopping! icon_biggrin.gif

sweettoothmom1 Posted 27 Jan 2009 , 3:28am
post #11 of 13

the thing is....they are in cupcake liners, so they fall out of the pan when i hang the pan upside down. they dont stick like they would if i ddint use the liners. but since i'm working on 500, i thought it might be tougher to go without the liners.

i tried it to go without the 'hang' and it shrunk. but then i tried making the whites a little stiffer and it worked better - didnt shrink as much. looks like i might just do that. it's a little drier, but whats a girl to do.

how many cupcks can u do swirls on (like out of 2 lbs buttercream?

thanks for your input.

GI Posted 27 Jan 2009 , 3:48am
post #12 of 13

Sorry Sweettoothmom, I think CarolAnn & I got sidetracked! icon_redface.gif

Of course, the cuppies are going to pop out of the pan, but turning the cuppie upside down and resting on a wire cooling rack by itself isn't giving you the height that you need? icon_confused.gif Well, that's crappy.

Gosh, have you tried adding more flavor? it won't make them any more/less moist/dry, but it might add a bit of a punch to make up for the dryness...? Just a thought.

500 cupcakes! icon_eek.gif CC has a cupcake thread...gosh...I wouldn't know how much icing you would need to do that many. Wow. Get the pastry bags fired up and get more than 1M tip, I say!! icon_biggrin.gif

This is the cuppie thread:

GI Posted 27 Jan 2009 , 3:54am
post #13 of 13

Okay, so I gave it a bit more thought. If you use a batch of icing to ice, say 30 cuppies, then you would have to divide how many cuppies, that had one batch of icing used, into 500, then that can give you how much icing you would need. (Capiche? icon_confused.gif )

I never use up all my icing for cupcakes. Or, sometimes I just run out of the cuppies to ice because I like to eat 'em w/out the icing! icon_biggrin.gif

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