..i only have ONE 6 inch round pan, i'm currently cooking a cake that i need 4 of them, what is the bare minimum amount of time i need to let it cool in the pan. i know, it's ridiculoous, i also only have one 8 inch and 1 10 inch, christmas is coming up, so i hate to go buy it now. anyway if anyone is out there let me know, thanks
I only allow my cakes to cool in the pan for 10 minutes tops. I have found that they cool faster out of the pan.
same here, 5-10 min tops! wash and it's ready again! I've found they cool better and are less crummy. Good luck!!
I've never (only been doing this for a few months) have left my cakes in the pan to cool. Our Wilton instructor said to put wax paper on the top rim, then a cooling rack, flip and out it comes. I had only one cake stick and that whole cake was a mess from start to finish, so I think it was the cake. I use Baker's Joy (I think that's the name) spray and don't do anything else.
I've made several 6 inch cakes lately and haven't had any problems.
Good luck!
I flip mine out once the pan isn't too hot to handle. I alwaysline my pans with Parchment paper and the cakes come out fine.
I too usually only wait 5 - 10 mins before turning out a cake. I find that it tends to come out better while still fairly warm. I always have a difficult time getting a cake out when it is completely cooled. I always grease and flour the pan (with shortening).
Sorry, just realized that I should have added that I also always turn the cake out onto a cooling rack. I run a knife around the edge of the cake to loosen any sticking sides, then I invert the rack over the top of the cake pan, grab both by the sides (like a giant hamburger) and flip it. I then set it on the counter and gently pull up on the pan but only slightly unless it gives easily. If it doesn't give easily, I release it back down onto the cake, give it a good couple of hits, then try again. Sometimes you have to wriggle it to get the bottom to loosen. Usually this only happens if I wait too long to turn the cake out and the cake has cooled. If a piece of the bottom sticks to the pan, I take a spatula, try to remove the stuck cake in one piece then put it in the hole so it fits properly. This almost NEVER happens to me if I take it out while it's still pretty warm though. Good luck!
I have found that 20 minutes works for me...I don't have many duplicate pans either. I feel your pain!!!
Les
5-10 mins max..then i throw the pan in hot soapy water, it cools dows, wash, dry and fill it up...
when the first one comes out of the oven i usually start mixing the ingredients for the next one, and then i just pop the first cake out of the pan and add the next one
I won't add to the "how long to cool it" part, because I really don't know, LOL!
However, when I needed an extra 6 inch cake once (had two pans, but needed 3 cakes baked at the same time), I made an extra one with foil.
I took about 4 sheets of heavy duty foil, stacked them, and molded them around the outside of one of the 6 inch pans I had. I folded the edges down so it'd be good and strong around the rim, and made sure it was flat on the bottom. I placed it on a small cookie sheet, used cake release on the inside, and baked it along with the two in "real" pans. It worked great!
The cake did end up being slightly larger than the ones from the real pans, which was fine in my case because I was making a snowman. If you need them all exactly the same size, you could make 4 foil ones . . .
hth~!
Laura.
I line my cake pans with foil and pour batter right in there when they are done all I have to do is lift the foil and my cake is out and the pan is still clean I refoil (if that's a word) the pan and do it again. I let my cake cool on the table with the foil still wrapped around it and when it's cool I peel of the foil and there are hardly no crumbs at all and it has the smoothest finish I love this technique.
Jackie
I would never have thought of using foil. Does it leave wrinkle marks from the foil or is it really easy to flatten out?
lining with foil...that's great.....makes clean up is a snap......I will have to try that.
This is what the captions say :
1.This is how I line the pan I also use foil to make a collar
if I need it to be deeper
2.This is the side view
3.I usually trim off the top so that it is flat
4.This is how smooth the cake is
this is the side I frost
(the grooves are from cooling rack)
Jackie
That's a great idea Jackie. I never thought about doing it that way.
I let my 6 inch cakes cool for about 10 minutes without any problems.
I'm glad I could help. The best part about doing this way is that your pan comes out CLEAN! No big dirty mess.
Jackie
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