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Cooling'Racks

post #1 of 20
2/24/05 at 12:29pm
Thread Starter 
I know I should have asked before now, but I just felt silly asking. When you turn cakes out to cool on the cooling rack, does it matter which side is down on the rack? Thanks for your help! icon_redface.gif
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post #2 of 20
2/24/05 at 12:37pm
Don't feel silly, there are no bad questions! icon_smile.gif I usually place a piece of parchment paper on top of th layer then the rack and turn it out that way. The top of the cake is what will be doen when you decorate it anyway. The parchment paper saves on mess especially when you freeze the layer.
"Money is the root of all evil- so I try to spend it before it corrupts me." Unknown
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"Money is the root of all evil- so I try to spend it before it corrupts me." Unknown
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post #3 of 20
2/24/05 at 1:45pm
Since cooling racks are a pain in the rear to wash and rinse, I always place paper towels between the cake and the rack. No crumbs in the wire mesh corners to dig out.
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post #4 of 20
2/24/05 at 2:28pm
I always put a piece of Reynolds on my cake (the humped up side!) before I flip it over onto a cooling grid. If it's something I made ahead of time, I then just fold in the edges, slip it in a freezer bag (once cooled), freeze and leave it there until I'm ready to use! The under side will be a a little wet once it is thawed, but that gets leveled off anyway.....works perfect for me! icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #5 of 20
2/25/05 at 6:34am
I always place the hump side up (if I have one) because if you let it cool hump side down, your cake will fall apart icon_cry.gif (learned this one from experience)
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #6 of 20
2/25/05 at 6:39am
That certainly makes sense but I've never had that happen. Perhaps I don't get a big enough hump for that to happen?! Now you watch....my next cake with a hump will fall apart!!! icon_lol.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #7 of 20
2/25/05 at 10:49am
Thread Starter 
Thanks for all the advice. I just wanted to make sure I was doing it right! icon_smile.gif
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post #8 of 20
2/25/05 at 12:22pm
I know when I cool cakes I prefer to have double the cooling racks, one to flip the cake out of the pan with and one to flip the cake from the cooling rack to the other cooling rack so that that pan side (smooth side) is down.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #9 of 20
2/25/05 at 9:12pm
Ok... here's a stupid question?

Why use cooling racks? My mom got me some for Christmas. I never used them before then. I have used them a few times but I'm still not used to having them so I forget to use them. Why do we use cooling racks? I always just let my cake cool on the stove top. Then I get them level & put them on a cake board. I started using CaliDawn's leveling tip today & it works perfectly!! Thanks CaliDawn. Ya'll let me know about the cooling racks~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #10 of 20
2/26/05 at 1:13am
It stops the baking process when it's cooling all around. But, as you know, you don't use one when leveling "my way." But I do turn it out onto a cooling rack when I remove the cutting board from over the cake.

I always use them when baking cookies.
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post #11 of 20
2/26/05 at 8:56am
I always thought they were just for cookies, eventhough I never used them for cookies either...~ It's not important to use them so I won't unless I remember that I have them, LOL icon_lol.gif
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #12 of 20
2/26/05 at 6:13pm
Thread Starter 
By the way, what is CaliDawn's leveling tip? I've been searching and haven't found it? Thanks!
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post #13 of 20
2/26/05 at 6:48pm
Here it is. I made the tutorial for cupcakes, but it works just as well for cakes.

http://community.webshots.com/photo/105830324/241289315hiVPJD
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post #14 of 20
2/26/05 at 7:48pm
Here's my two cents' worth of experience:

If my cake has a very visible dome, I take a clean dish cloth and gently press on it while it's still in the pan and right from the oven. It's amazing how level you can get it by doing this; and it doesn't harm the cake at all.
After 10-15 minutes, I turn the cakes out onto cooling racks (I have the kind with folding "legs") lined with a double thickness of paper towels so that air circulates all around them ensuring even cooling. I turn the dome side down. I can't even imagine not using a cooling rack! Goes to show you how many ways there are to skin a cat...so to speak. And like I said in another post, I wait approximately 24 hours before leveling (actually cutting off the dome) if the cake needs it.
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post #15 of 20
2/26/05 at 10:33pm
LOL- cookieman- your method and mine are exactly the same... I'm just to lazy to use my hands. I use the board and walk away.....

I get bored to easily. I'd last 2 seconds holding down with my hands.
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