Should I Cool In Pan Longer?

Decorating By dandelion56602 Updated 19 Feb 2009 , 12:16am by SpringFlour

dandelion56602 Posted 17 Feb 2009 , 12:51am
post #1 of 4

Well, I just baked a cake in a bowl & cooled it for 10 min. I turned it out, then flipped it over. As soon as I did it split in 1/2. I used the heating core from the wondermold & it was completely cooked.

Did it just need to cool longer in the pan? I'm going to bake another using the WASC recipe. The one that just fell apart wasn't as dense, but wasn't a light cake.

Should I cool it upside down (w/ the big part on the cooling rack & the smaller part in the air)?

I'm so frustrated b/c now I have to bake another cake. icon_cry.gif

Any tips would be appreciated.

3 replies
SpringFlour Posted 17 Feb 2009 , 5:29am
post #2 of 4

I replied to your other post, as well, but I wanted to add something else...

When I bake, I overfill my pans a bit. Not so much that they spill over and make a mess, but enough so they rise above the rim of the pan (or in this case, the bowl). AS SOON AS THEY COME OUT OF THE OVEN, I run a sharp knife across the rim of the pan to level the cake, then I turn it out onto a cooling rack. This ensures that I always have a level cake, as well.

I know lots of people insist on letting cakes cool in the pan a bit, but I've NEVER had a problem with my cakes when I remove them from the pan immediately. I know others do it this way, as well.

Good luck on your next try!!! icon_smile.gif

jammjenks Posted 18 Feb 2009 , 6:12pm
post #3 of 4

If I am understanding correctly, you put it on the cooling rack with the narrow part down (shaped just like the bowl would be), correct? Anytime I've made one of these, I leveled it and put the cut side down. I'll bet that would be the issue.

SpringFlour Posted 19 Feb 2009 , 12:16am
post #4 of 4

Oh, no. With a bowl cake, I would level it, then put it cut side down. I wouldn't trust the narrow side to support the weight of the cake, escpecially when warm!

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