Cake Central › Cake Forums › Cake Talk › How Do I? › Stabilizing graham cracker crust
New Posts  All Forums:Forum Nav:

Stabilizing graham cracker crust - Page 2

post #16 of 18
Quote:
Originally Posted by liz at sugar View Post

 Not sure why they stuck when cool.
 

 

because the butter congealed--and for that matter--that is how you can get them out too is to heat them upon the burner for a count to five  or so--just for a second or two and i have a silicone mini muffin pan that i love to use for stuff like that--silicone rocks for popping out tart shells, brownies, cheesecakes, etc.

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #17 of 18
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

 

because the butter congealed--and for that matter--that is how you can get them out too is to heat them upon the burner for a count to five  or so--just for a second or two and i have a silicone mini muffin pan that i love to use for stuff like that--silicone rocks for popping out tart shells, brownies, cheesecakes, etc.

 

Yes, I just popped them back in the oven for a minute and they slid right out!

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #18 of 18
Use an egg wash and bake until it turns golden. I do it after my initial regular bake with butter. I just make sure the ghram crust doesn't get too dark the first bake. This helps keep the shape as well as keeps the crust crisper when it's filled.
Another trick I use is to line the crust with melted chocolate chips once it's baked if u do t like the egg wash idea. keeps the crust from getting soggy and keep its shape.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Stabilizing graham cracker crust