How Do I Turn Large Cakes Over Onto Cooling Rack?
Decorating By SusieHazCakes Updated 10 Sep 2007 , 11:06pm by pidge
I baked my first large cake yesterday -- 12" round -- and had a very difficult time turning it top side down onto the cooling rack. My instructions (from Wilton for the baking core) said to do it after the cake's cooled for 15 minutes on the rack. At that point, the cake and the pan are still very hot, plus the cake's so big and heavy. I had a slight accident, but was able to repair the cake. 
So, I need to bake a 14" square tonight. I wasn't previously a frequent baker, so this doesn't come naturally to me. Is it okay to leave the cake in the pan until it's cool enough to move without oven mitts? And, if y'all have any other secrets/suggestions that'll help me deal with these monsters, I'd really appreciate the help. Thanks!
Hi Suziehazcakes and welcome aboard. I do leave the larger cakes in the pan a little longer but normally just put on oven mitts so that I can turn them it the pans too hot. You don't want to leave them in until they cool, you might have more trouble getting them out. Just put your cooling rack over the pan top and flip it quickly. Hope this helps.
sometimes I leave my cakes in the pan until they are completely cooled...even overnight, never any harm done. One thing to keep in mind is that your cake will continue to cook when you take it out of the oven and by keeping in the pan it takes even longer to cool off. So be careful not to overcook your cake so it will stay nice and moist. No fret no worries.
Put the cooling rack on top of the pan while the cake is still in it. With your oven mitts on (if the pan has not cooled yet), hold each side of the rack and pan together and flip them over together. Carefully lift off cake pan. ( I suggest running a knife or spatula around the edges of the cake pan first before you flip it over.)
It works for me, but I'm sure there are other suggestions, too!
I let the cake cool completely in the pan. If it is a big cake, you might use a cardboard or another pan to flip the cake onto. (Set it on the top before flipping). Be sure you run a knife around the edge if it might stick. I've been baking big cakes for 20 years and every time I've tried to flip a cake that was warm... it was a disaster. I have no idea why they recommend this.
You need to flip large cakes on to large cooling racks! I know that sounds funny but you need the right size tools. I would not leave my cakes in the pan for more that 15 minutes ... they tend to stick to the pans when you let them cool too much. I would also encourage you to "practice flipping the pans onto the cooling racks (without there being a hot cake in the pan.) Getting used to a hot cake, a large cooking rack and the hot pads ... it takes practice!! I just realized that you said "oven mit" ... I hate using oven mits as my small hands tend to slide around in them ... so I just the regular square hot pads. Hope this helps!
I'd have to agree with everyone.. the best way is let it cool for the 15 mins or so.. place rack on top of pan and flip...it always works for me.
so with this said...
agree with karensjustdesert, but I also use the "GREAT" cake release recipe, equal parts crisco, flour and oil. Work every time. I've never had a cake stick big or small using this stuff. It also lasts for ever!!!!!
would it be 1 cup crisco, 1 cup flour and 1 c of oil? It is the oil part that I want to be sure of. Didn't Wilton have this recipe years ago for new students who took their courses? Seems I recall that. Anyway, I will try this and trust your judgment... want to avoid any mishaps. You folks are wonderful for the fine tips. I will get there yet! Thanks,
Sandy
The cake release recipe is awesome. Yes, it is taught by Wilton to their students. It is equal parts of all three: Crisco, oil, and flour. I usually mix 1 cup of each together, but it can be done in smaller amounts. My sister in law usually only makes just enough to use immeduately, so she uses 1 tablespoon of each. Ever since I was taught the cake release recipe, I've never greased my pans with anything else! However, there is one caveat. I was told you can't let a cake cool completely in a pan greased with cake release because it re-solidifies and makes the cake stick. Anyone know more about this?
You need to flip large cakes on to large cooling racks! I know that sounds funny but you need the right size tools. I would not leave my cakes in the pan for more that 15 minutes ... they tend to stick to the pans when you let them cool too much. I would also encourage you to "practice flipping the pans onto the cooling racks (without there being a hot cake in the pan.) Getting used to a hot cake, a large cooking rack and the hot pads ... it takes practice!! I just realized that you said "oven mit" ... I hate using oven mits as my small hands tend to slide around in them ... so I just the regular square hot pads. Hope this helps!
Thanks, pidge, and all of y'all for your helpful solutions and suggestions. I think practicing would be helpful. My cooling rack is quite large. I guess, too, with a 3" pan (which I prefer), part of my problem is that my hands just aren't big enough. But I will practice before I cook the 14" square. I was thinking -- dangerously -- maybe I could put a short bungee cord -- I'm serious -- around the cake and the rack going both ways to help give me just a little support.
It appears that the majority of you vote against leaving the cake in the pan until it's cool, so I'll stay by the 15-minute rule until it fails me. As for the cakes sticking, I spray with vegetable oil spray, put down parchment on the bottom and then respray the parchment and haven't had a cake stick yet.
And, pidge, we share the same birthday! 
Thanks again, everyone!
I have one word "Oveglove" I got one for christmas and I love it. The new ones have the "sticky" stuff on them so nothing slips and you have full functions of all your fingers. Buy 2 and you'll be one happy baker
Thanks, Metabea, that's an excellent idea!
That's pretty cool (about the birthday!) And I lived in Texas until just last year (and been through Hurst)! 
<---- but never wore a cowboy hat!!!
It looks like you've got all your ducks in a row with the cake turning ... just need to work on technique 
I got to thinking about the hot cake problem ... make sure you have another rack so that when you flip the cake out you can quickly flip the cake back rightside up! This way your cake won't crack if it is not perfectly flat!
Oh, make sure to turn down the heat and put a flowernail in the center of your cake pan (nail sticking straight up) this will help with baking the cake all the way through! Good luck! 
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