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How do I properly flip a cake out of a pan??

post #1 of 8
Thread Starter 
I know this must seem like a stupid question. However, I been reading posts that have different answers to this.

I usually flip my cakes out of the pan onto a cooling rack. But, I keep it upside down. Meaning the top (crown) is on the bottom.

I have read that I should flip it back over, once it is flipped out of the pan. Some folks take a cake circle and place it on top of the cake, then flip out. Can someone please elaborate on this for me.

Thank you.

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post #2 of 8
Whatever works for you is fine. I generally cool in the pan, and flip it out possibly even the next day. That should be horrifying to some people. When I bake I've generally got two oven filled for several hours.

But really, this isn't rocket science. Bake, cool, get it out of the pan.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 8
Are you having trouble with the cakes cracking? If so, trim the top (crown) off the cake while it's in the pan, then flip it out onto your cooling rack. Keeping it upside-down isn't a problem. (unless it causes cracking, because of the crown.) Actually, I feel like it cools a little better that way. (but that's probably all in my head! LOL!) icon_smile.gif
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #4 of 8
what djs said .... I flip mine back onto it's "bottom" only because I prefer the cake be sitting on the flattest side possible to avoid any potential for cake cracking. If you bake and/or trim a cake to a nice flat surface on top, it's perfectly fine to leave it "upside down" on your cooling rack.
post #5 of 8
I flip mine back over so it is resting on the bottom. If I don't, since my top is more moist it sticks to my cooking rack.
post #6 of 8
leah_s

I have always been afraid of having the cake stick in the pan if I leave it longer than 10 minutes, do you ever have a problem by leaving it to cool completely in the pan?
post #7 of 8
Thread Starter 
Thank you folks. I am not having a problem with the cake cracking or sticking. I thought I was doing something wrong, becuase I have read that people do it a different way. I thought that maybe if I changed it up, I can improve my cakes????


Just looking for some helpful tips...

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post #8 of 8
[quote="moranda"]leah_s

I have always been afraid of having the cake stick in the pan if I leave it longer than 10 minutes, do you ever have a problem by leaving it to cool completely in the pan?[/quote]

sure. But a quick run around the edge with a palette knife and it's out.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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