How Do You Keep The Cake From Sticking To The Cooling Rack?
Decorating By AuntEm Updated 13 Mar 2006 , 6:29am by wyatt
I've got the cake in the oven and I need to know how to do this. Because they are going to be on the cooling racks for a while and the always stick badly when I have to leave them on the racks.
I've got big plans for this cake and I really don't want it to break because its stuck. 
Thanks,
I spray my racks with non-stick cooking spray and never have had a problem.
I place a sheet of parchment or wax paper over the top of my pan before flipping out onto the cooling rack. Keeps the lines from the grid from forming on the surface of the cake.
I don't know how those work for you guys. My cakes always stick to wax paper and cake boards and foil
I place a sheet of parchment or wax paper over the top of my pan before flipping out onto the cooling rack. Keeps the lines from the grid from forming on the surface of the cake.
That's what I do too. Simply so I don't have to clean cake of the rack.
I think what you're doing is flipping the cake over onto the rack right??? With the top of the cake facing down???? Make sure after you do that you flip it back over so the bottom of the cake is down on the rack, they don't stick this way, if you leave the top of the cake facing down on the rack it WILL stick because the top is softer and more moist than the bottom which develops a little bit of a crust from being right next to the metal on the pan.
Well I did try a couple of times to do it with the correct side facing up, but then the bottom would kind of pull of the thin layer of skin. So I don't do it. Because I need that side to ice. I wish I could then I wouldn't be in such a hurry to foil my cake board.
Mine never stick. Here is how:
Get an oversized baking sheet (wilton makes one)
when cake leaves the oven put on rack and run your metal spatula around the edges
let cake cool for 15 min.
After 15 min. place cookie sheet over cake and turn out of pan onto the cookie sheet.
Place cooling rack on the bottom of the cake (Which is now facing up) and flip again.
The top of the cake should be trimmed and the cardboard base put on top and flip after it cools completely.
The bottom of the cake is the best to use for the top of your final product because it is flat.
If you want to decorate the topside without trimming just let it slide off the rack onto the cardboard base.
Well I did try a couple of times to do it with the correct side facing up, but then the bottom would kind of pull of the thin layer of skin. So I don't do it. Because I need that side to ice. I wish I could then I wouldn't be in such a hurry to foil my cake board.
That's ok as long and big chunks are not being ripped out.
Well I did try a couple of times to do it with the correct side facing up, but then the bottom would kind of pull of the thin layer of skin. So I don't do it. Because I need that side to ice. I wish I could then I wouldn't be in such a hurry to foil my cake board.
That's ok as long and big chunks are not being ripped out.
Well, the problem is then it wants to pull off when you begin icing. so far it works for me to just flip it on a board then flip it on another one. It just requires me to work fast.
I guess I've been very lucky. I've never had a cake stick to the cooling rack and I don't do anything at all to it. If it has anything to do with technique (which I doubt), this is what I do. I take my cakes out of the oven (pans lined with parchment paper). I let them cool in the pans for at least 5 minutes (could wait longer but I am too impatient). Then I take my cooling rack (which by the way is the 3 tiered stacking type), and place it upside down on top of my cake. Then I flip it all over so the cooling rack is right side up and the cake is upside down. Then I just remove the cake pan and the parchment paper and let the cake cool upside down. They have never stuck. The 3 tiered stacking type of rack my have a bit more aeration then the other type. Perhaps that is why mine don't stick to it. I do have lines across the top of each cake but I'm fine with that since I always cut the tops off anyway.
HTH,
Lazy_Susan
I pretty much do the same as everyone else's I've read. When I take them out of the oven, I set the timer for 10 minutes to cool in the pan. Then I turn them out on a paper towel on my teflon cooling rack and let them cool upside down. Then I wrap them in a plastic bag and put them in the freezer. -diane
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