to cool before removing?

Can someone end this predicament? I have heard everything from remove immediately to leave until completely cool.

Ionly leave minein the pan for about 10 - 15 minutes. The Quick release spray can get sticky if the cake is left for too long and makeyour cake stick to the pan and then it won't release all in one piece. You'll end up with a terrible mess. I think it's the same with the crisco. Hope this helps.

I don't know what everyone else does but I leave mine in until partially cooled. I use a lot of spring form pans that work great for my round cakes and once they are partially cool I remove the rings. I found if you remove it too soon (immediately) they tend to settle and buldge. I would not wait until completely cooled because the moisture from the heat makes it stick to the pan.

I put my cakes in the freezer for 10 minutes, right after they come out of the oven. They come out perfectly every time.

I got that from my Cousins wife. (Thanks Jennifer)

justfrosting, I generally work according to how busy my schedule is... I've never taken a cake out of the pan immediately, but I think i've done anywhere form 20 minutes to just wrapping the pan and leaving overnight and everything in between the two. I can't say that i noticed a major difference in the taste/texture/appearance of the cake. HTH

I always pop mine out after about 10 minutes. Otherwise they seem to start getting sticky and don't come out as nice.

10 min not a minute more !!!

I take mine out of the oven, cut the hump and flip it out and it never sticks.

I normally wait for about 10 minutes. But for larger pans, like a sheet cake I wait for about 20 minutes.

5-10 minutes, I've also done the above mentioned freezer trick and it works great, can't believe I forgot that one!

I always wait ten minutes. But, on sponge cakes you HAVE to remove them right when they come out of the oven. They will stick horribly if left in the pan. I found that out the hard way.

I wait ten minutes. Then flip out onto a large plastic sheet. Wrap & place in freezer.

Wow thats a FANTASTIC tip!

& I was just sitting here wondering how everyone got their cakes a perfect 2" tall

Thank you

I use cake release and then let it cool in pan for 10 min., up to 15 min for large cakes.

10 minutes. I also use parchment paper on the bottom and pan grease (or wilton's quick release) on sides. Falls out of pan every time.

When my pan is cool enough for me to pcik up with bare hands is when I dump my cakes out. I also use the parchment paper at the bottom of my pans.

Between 10-15 minutes depending on the size of the cake...6" rounds come out almost immediately!

And I also use parchment paper on the bottom...with baking spray around the sides. I've only ever had 1 cake stick to the pan, and I had left it in for 25 minutes after it came out of the oven...never again!!

I always use parchment paper in the bottom of my pan. I can leave them in the pan as long as I need to until i'm ready to frost the cakes. The parchment keeps them from getting sticky and sticking to the pan.

This doesn't seem to be applying to my cake in a glass dish =(  20 minutes and just now cooling.  still slightly warm to touch.