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How long should cakes rest in cake pans?

post #1 of 21
Thread Starter 
I had some trouble getting the cake out of the large heart cake pan this weekend. It didn't stick to the sides or the bottom, but as soon as I was flipping it on to the cooling rack, it started to crack through the center. Because it was a one layer cake, I just smooshed it back together, but I would have been up a creek if this was a two layer.

My mom always said to take cakes out of the pans immediatley and get them on the cooling racks so they don't keep cooking. But maybe that's why my bigger cake cracked? Should I have let it rest in the pan longer? How long can you leave them in there without worrying about them continuing to cook?

Or, now that I think about it, is there a better way to get large cakes of the pan?

Thanks!
~ Alison
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~ Alison
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post #2 of 21
Did you have a hump on your cake when you flipped it out? If you did that probably caused the crack down the middle.

As for flipping I put my cooling rack on top of my cake pan, grab both and flip at the same time. Set cooling rack on counter and then pull my pan off.

I don't let my cake sit longer than 10 mins in the pan.
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post #3 of 21
Quote:
Quote:

My mom always said to take cakes out of the pans immediatley and get them on the cooling racks so they don't keep cooking. But maybe that's why my bigger cake cracked? Should I have let it rest in the pan longer? How long can you leave them in there without worrying about them continuing to cook?



Cakes are very fragile and volatile when they are fresh out of the oven, and you should never try to turn a cake out of the pan immediately, because it is very likely to crack or break. I always leave them 7-10 minutes in the pan, then flip onto a cooling rack. If there's a hump, I like to saw it off with a serrated knife before I flip - pictures here. icon_biggrin.gif
post #4 of 21
My cakes come out of the oven and are turned over immediately onto a rack and the pans removed then turned over again onto a cake board. I do wrap my pans with cold wet towels so have very little humps to deal with but if I get one I just press it down as i turn the cake over.
post #5 of 21
I wrap my pans also....It really does help with the hump in the middle.......and I turn my out immediately. I line my pans with wax paper or you can use parchment ( prefer the waxed paper) I flip them out using a towel and flip them back right side up to cool.
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post #6 of 21
After letting my cakes cool for 10 minutes,. As long as a grease and flour my pans well, I don't have any problems with sticking.
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post #7 of 21
7-10 minutes here as well. I also line my larger pans with parchment paper...just in case
post #8 of 21
I do 15 min, not sure why, just always done it that way.
Laura
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Laura
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post #9 of 21
Bisbqueenb & TerryLee-

At what point of the process do you wrap your pans with cold towels? How does this help prevent a hump?

thanks
post #10 of 21
Quote:
Originally Posted by chocolatecake

Bisbqueenb & TerryLee-

At what point of the process do you wrap your pans with cold towels? How does this help prevent a hump?

thanks



The âhumpâ in the middle is caused by the metal on the sides of the pan heating the batter too fast, so the sides bake before getting a chance to fully rise. The middle heats slower, allowing for a proper rise, this "hump" in the middle and lower, drier sides of the cake.

When you wrap the pan with wet towel strips before sticking it in the oven, you effectively even out the cooking temperature of the middle and the sides, thus the cake rises evenly to the level of the usual âhumpâ, even more! Wrap the strip tightly around the pan, secure with paper clip or binder clip to the side, then pour batter in and bake. The towel strip will not burn! This is the most useful technique Iâve learned on CC so far, and I never bake anything larger than 10â without the strips. Just used them on the Wiltonâs ball pan, too, and what a difference!!! There is a commercially available product too, âbake even stripsâ or smth like that, but the reviews it gets are very mixed, so Iâm sticking to my cut-up 100% cotton kitchen towel version⦠On larger cakes, you can put a flower nail in the middle of the pan, which acts as a heating core, also helping the even âhumpâ-less baking.

On the original question, I leave cake in the pan for about 5 to 10 min before turning over on a cooling rack - seems to work fine for me.
post #11 of 21
I always line all my cake pans w/ parchment paper...even the sides. Never had a problem removing them from pans. I usually leave them in cake pans from 15 min. to 1 hour. I guess lined w/ parchment paper it keeps them from sticking. I have even left them to cool slightly and then covered them w/ foil and frozen them directly in the cake pan. Popped right out. I saw on the Food Network not too long ago, some bakery flips their cakes over straight out of the oven. Lets them cool upside down. Helps keep them moist.....I tried that on some of my smaller cakes and I liked the way they came out. Helped them to stay somewhat level too!!! On some of them I put a pan on top to weight them down and help them to stay flat. Just be careful flipping them over.
post #12 of 21
I level my cakes as soon as they come out and then flip them out right away.
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post #13 of 21
I wrap my pans with Magic Baking Strips to bake and turn them out onto the cooling rack as soon as they come out of the oven - never had one crack yet!
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post #14 of 21
I use the bake even strips, remove them as soon as the cake comes out of the oven, and leave the cake in the pan for 10 minutes before flipping out onto the rack. I've been very successful doing this.
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post #15 of 21
Thank You shisharka!

That is a great tip and 1 I am definitely trying!
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