When Do You 'turn Out' Your Cakes?
Decorating By IDoCakesinTX Updated 16 Jun 2017 , 1:59pm by yortma
That is.....
How long do you let your cakes cool/set after taking them out of the oven? 10 minutes? Until cooled all the way? I need to find my 'ground' in this department. Is there a hard fast rule?
I do 10 minutes. I actually set a timer. Have never had a problem (so far...).
I dump mine right from the oven onto PressN'seal and wrap then place in my subzero. Makes them super moist. But pans must be lined with parchment paper or they will crack.
THanks ladies!
I did NOT do parchment this time. Although I rarely do and don't have a huge problem.
I'm going to flip them soon and hopefully I don't have any cracks!
i have been letting mine completely cool in the pan, then cover and into the fridge to chill before torting. am i harming the cakes by letting them cool in the pan?
diane
I seriously doubt it. I was always told that if you let them sit in the pan longer than 15 minutes, then they're hard to get out. With everything, though, it's a matter of personal preference. If letting them cool completely in the pan works for you, then go for it. I don't think there are any rules "set in stone" about how long to leave your cake in the pan after it's done baking.
I've actually done both 10 minutes or until its completely cool. It produces pretty much the same result. If you flip it out too early though it could cause cracks down the cake - so i tend to wait and with the cake release they always come out real easy no matter how long in the pan and my cakes are always supermoist
How does that clean towel trick work? I swear, uneven cake tops are going to be the death of me.
i have been letting mine completely cool in the pan,
Ditto....always works for me. My cakes never stick to the inside of the pan. Then, I wrap in plastic wrap and wait for actually assembly time.
My pastry chef always stressed to take them out of the pan soon after taking them out of the oven because otherwise the residual heat from the pan can lead to over cooking them... but some how I doubt that it really has that much of an impact.
Can someone point me in the direction of this cake release? I would always cross my fingers and go through sheer agony hoping my cakes would come out OK. Used to be 50/50 chance that 1/2 my cake would get stuck to the bottom. I did my own wedding cake and we almost had wedding trifle! Thank goodness my DH was there and kept a cool head. Now I use parchment paper and never have a problem but would be curious to know about this 'new' method. Thanks!!!
I normally let mine completely cool in the pan before turning them out. Sometimes I even cover them and refridgerate overnight if I'm not going to be torting until the next day. I usually never have a problem. My problem with the cake sticking is because I accidentally overcook them sometimes. I need to do the timer thing.
i have been letting mine completely cool in the pan,
Ditto....always works for me. My cakes never stick to the inside of the pan. Then, I wrap in plastic wrap and wait for actually assembly time.
My pastry chef always stressed to take them out of the pan soon after taking them out of the oven because otherwise the residual heat from the pan can lead to over cooking them... but some how I doubt that it really has that much of an impact.
The only thing....only thing I have ever experienced on the negative side is they have shrunk a wee bit a couple of times. Other than that...perfectly good cakes!
I leave mine in the pan until they are 'warm', not hot.. usually 10 mins or so, then I flip them onto a rack, lift the pan slightly to make sure it's not stuck.. then ljust eave the pan intact on the cake while it's upside-down on the rack.
I read this here somewhere back when I first started. It results in the most moist cakes ever! I've never had a dry one!
I have always inverted mine onto a cooling rack (if I have the right size), then I set the pan they baked in on top for a little extra pressure.
I waited the 10-15 min. and it flipped out great!!!! Thanks ladies
I also use the homemade cake release.
Can someone point me in the direction of this cake release? I would always cross my fingers and go through sheer agony hoping my cakes would come out OK. Used to be 50/50 chance that 1/2 my cake would get stuck to the bottom. I did my own wedding cake and we almost had wedding trifle! Thank goodness my DH was there and kept a cool head. Now I use parchment paper and never have a problem but would be curious to know about this 'new' method. Thanks!!!
Mix equal parts veg. oil, Crisco, and flour and store in a container. I use an empty Crisco can.
I leave mine in the pan until they are 'warm', not hot.. usually 10 mins or so, then I flip them onto a rack, lift the pan slightly to make sure it's not stuck.. then ljust eave the pan intact on the cake while it's upside-down on the rack.
I read this here somewhere back when I first started. It results in the most moist cakes ever! I've never had a dry one!
This is what I do, also. I read it somewhere, too. It really does work and leaves the cake very moist.
At what point do you level your cakes with a cake leveler? Do you do it before or after you freeze them? Also, what is the point of freezing the cakes? Don't they have to come to room temp before you decorate them? Thanks!!!
I'd like all these questions answered too!
At what point do you level your cakes with a cake leveler? Do you do it before or after you freeze them? Also, what is the point of freezing the cakes? Don't they have to come to room temp before you decorate them? Thanks!!!
I don't level cakes. I have pressed them down with a clean kitchen towel adn that really does work. I use the Wilton Bake Even strips and most cakes come out pretty flat (chocolate ones still hump up a little bit). It seems like heat and moisture escape when i've leveled a cake before. i can't answer about the freezing cakes, i don't do that.
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