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Probably a very silly question.

post #1 of 16
Thread Starter 
Hi CCers just wondering how most of you cool your cakes after baking? Do you take it out of oven and let it rest on a wire rack and when cool remove it from pan? Or do you invert it right after baking to cool? Thanks
post #2 of 16
Take out of oven and place pans on wire rack for 10 minutes. Then I use two cake boards to transfer cake from pan to wire rack. Cool another 5-10 minutes and wrap in plastic wrap.
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everyday is a good day, some are just better than others.
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post #3 of 16
i cool mine on a wire rack in the pan for 10 mins then flip it out onto another wire rack and let it cool
~*Nicole*~
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~*Nicole*~
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post #4 of 16
Thread Starter 
Thanks for the help!! icon_biggrin.gificon_biggrin.gif
post #5 of 16
Meh . . .sometimes right side up, sometimes flip, sometimes they sit for an hour, sometimes a lot longer.
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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post #6 of 16
I always turn them out of the pan after 10 minutes of cooling. If you let them cool completely in the pan, they are much more likely to stick because the oil/grease has had a chance to resolidify.
post #7 of 16
Most of the time I take them out of the pan and they're onto the cooling rack within 10 minutes of getting them out of the oven. I have been known to leave them in the pan and cover them with a towel overnight.
post #8 of 16
I turn mine out of the pans, soon as they are out of the oven onto a wire wrack.
post #9 of 16
Leave to firm up 10 mins then flip onto rack. I learned the hard way that yep, if you wait too long, the fat does resolidify, as mentioned above, and you lose half your cake.
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Everybody is somebody elses weirdo.
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post #10 of 16
I let mine sit in the pan for 10 minutes, no more than 15 mins, then level if I have to and flip onto a wire rack. I let them cool for at least 2 hours before I start to do anything with them.
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When life gives you lemons, make lemon cake!
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post #11 of 16
mine sit on a wire rack for about 10 minutes, and then get moved to a board and sit for a while longer.
post #12 of 16
I let mine sit on a wire rack until I can touch the pan with my bare hands, then I flip. If it's a big cake I put another wire rack right over it and flip onto that so it always has support if its 10" or smaller I just flip the pan and hope it goes well.
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #13 of 16
I have learned after 20 plus years of baking (just BS baking, nothing fancy) to actually read the directions and do the 10 minute thing. I saw someone on here stressing it. and I havent lost a corner, a bottom, or anything else since then. LOL


I use bakers joy in my pan, unless its a tunnel of fudge (which I havent had in YEARS since they stopped selling them in East Texas...(???) ) then I grease and sugar the bundt pan..
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Raisin' kids is like being pecked to death by chickens
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post #14 of 16
Thread Starter 
Wow you guys are great! I have been loosing some of my cake because I was letting them cool and the grease was hardening in the pan taking my cake with it. So then I tryed flipping the cake out as soon as they were comming out of the oven and then the cake was sticking to the rack!!!UUUUGGGG So now I know to leave them for 10 min because of you Thanks so much!!! icon_smile.gif
post #15 of 16
Quote:
Originally Posted by mamawrobin

Take out of oven and place pans on wire rack for 10 minutes. Then I use two cake boards to transfer cake from pan to wire rack. Cool another 5-10 minutes and wrap in plastic wrap.



mamawrobin...

When in the process do you level and torte? I have such trouble with that part... because when I set the cake on the counter so that it won't move around while I'm cutting, it ends up sticking something awful, and being over moist and gooey on that surface even when it wasn't before.
- Leisel
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- Leisel
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