AThis is more of a "how do you?". So after your cakes are done baking when do you take them out of the pans? Does it depend on the recipe?
AIm asking to see your personal preferences.
I mainly bake mudcakes , so unless I need the tin right away . I leave it in there for three days at least.
I cool the pans on a rack for 10-15 minutes, then turn the cakes out. I sometimes have to run a spatula around the outside of the cake, but otherwise they usually just drop out. Standard cake recipes (ie: not mud cake).
Totally depends on the recipe. Chocolate cakes, I find, are more fragile so I leave those in the pan much longer: 20 minutes to overnight-- if it's mud cake. Classic yellow cakes I leave for 5-10 minutes.
I use parchment papers and leave the cakes until they are cool. (But I never make mudcakes; this process is for butter cakes and sponge cakes.)
AWhat are mud cakes lol? And I am asking just about any cake that you make.
AI take my cakes out after about 15 minutes , I level the cake than place a cardboard cake round the same size as the cake than turn the cake onto the cake board I let it cool for a few more minutes than I wrap with cling wrap twice and right into the freezer it goes. I read on here that freezing your cake while still warm makes your cakes moist so far I find this to be true.
ADon't know why I posted that link in my last post it really doesn't pertain to the question asked. Sorry my bad
AThis article describes how to turn your cakes out and how to grease a pan successfully it also has lots of other tips.
I only wait about 5 minutes or so. Cupcakes I take out immediately since I use the foil liners and I think they retain more heat.
the link was actually helpful, because i did not knwo what mud cakes are :). and now i do :P
I was using grease and parchment paper, but then I started using Wilton's Cake Release and it works very well. It's the grease and flour combined in one bottle.