I Know This Is Ridiculous, But

Decorating By smashcakes Updated 19 Nov 2005 , 3:44am by tinascakes

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smashcakes Posted 16 Nov 2005 , 7:28pm
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..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

24 replies
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jekizer Posted 16 Nov 2005 , 7:30pm
post #2 of 25

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.

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MoonicaLeigh Posted 16 Nov 2005 , 7:34pm
post #3 of 25

same here, 5-10 min tops! wash and it's ready again! I've found they cool better and are less crummy. Good luck!! icon_wink.gif

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prettycake Posted 16 Nov 2005 , 7:34pm
post #4 of 25

icon_smile.gif I always let it sit for about 30 mins., then I unmold it to a plate or foil..

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charman Posted 16 Nov 2005 , 7:45pm
post #5 of 25

that small...10 minutes! Good luck!

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MrsMissey Posted 16 Nov 2005 , 8:03pm
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I usually turn mine out after about 5 minutes with no problems!!

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CranberryClo Posted 16 Nov 2005 , 8:06pm
post #7 of 25

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!

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erinlynn22 Posted 16 Nov 2005 , 8:09pm
post #8 of 25

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.

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MainCake Posted 16 Nov 2005 , 8:11pm
post #9 of 25

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).

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MainCake Posted 16 Nov 2005 , 8:17pm
post #10 of 25

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!

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lng_1978 Posted 16 Nov 2005 , 8:20pm
post #11 of 25

I have found that 20 minutes works for me...I don't have many duplicate pans either. I feel your pain!!!

Les

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cakefairy18 Posted 17 Nov 2005 , 1:00am
post #12 of 25

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

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slejdick Posted 17 Nov 2005 , 1:49am
post #13 of 25

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.

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stephanie214 Posted 17 Nov 2005 , 2:17pm
post #14 of 25

Laura,

That is very ingenius...never thought about making pans out of foil
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slejdick Posted 18 Nov 2005 , 12:11am
post #15 of 25

Thanks!

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Chef_Mommy Posted 18 Nov 2005 , 8:58pm
post #16 of 25

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

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tinascakes Posted 18 Nov 2005 , 9:12pm
post #17 of 25

I would never have thought of using foil. Does it leave wrinkle marks from the foil or is it really easy to flatten out?

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Randa_000 Posted 18 Nov 2005 , 9:20pm
post #18 of 25

lining with foil...that's great.....makes clean up is a snap......I will have to try that.

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Chef_Mommy Posted 18 Nov 2005 , 10:14pm
post #19 of 25

Nope, no wrinkles. you have to press on the foil so it take the form of the pan and it works great here are some pictures. Please let me know if you have any questions.

Jackie
LL

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Chef_Mommy Posted 18 Nov 2005 , 10:16pm
post #20 of 25

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

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aliciaL_77 Posted 18 Nov 2005 , 10:24pm
post #21 of 25

Good idea jackie! I will have to use that one next time icon_smile.gif

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peanut2 Posted 19 Nov 2005 , 1:49am
post #22 of 25

That's a fantastic idea Jackie!

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traci Posted 19 Nov 2005 , 1:58am
post #23 of 25

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.

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Chef_Mommy Posted 19 Nov 2005 , 3:37am
post #24 of 25

I'm glad I could help. The best part about doing this way is that your pan comes out CLEAN! No big dirty mess. icon_biggrin.gif

Jackie

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tinascakes Posted 19 Nov 2005 , 3:44am
post #25 of 25

What a great idea. I can't wait to try it out. Thanks for the info.

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