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How do you take the cake out of the pan?

11 Comments

  1. cookiesandcorn says:

    Greasing and flouring a cake pan is intended to create an edible, but unimportant, layer between your sticky cake batter and its hot pan. This layer should have no inherent cohesiveness; it should stick better to the cake and the pan than to itself.

    When you take a cake out of a proplerly greased and floured pan, this layer splits. The pan will retain a coating of oily flour, as will the cake. It’s flavorless, and can be brushed off or frosted over.

    The best grease to use is softened margarine or butter. Vegetable oil will do, but since it’s liquid, it produces a thinner layer and increases the risk that the cake will stick. The exact nature of the flour used is less important: as long as it is white flour and contains no raising agents, it should be OK.

    Place a knob of soft butter in the pan. Using a paper towel, spread it evenly all over the inner surfaces. Don’t neglect the corners and sides.

    Shake in a dusting of flour. Tilt and tap the pan until a layer of flour is coating all of the butter. Don’t be sparing. A good way to coat the sides of one pan is to pour flour into another while slowly rotating it.

    The flouring may highlight areas you missed in greasing. Use your buttery paper towel to fill any gaps, then sprinkle and tap until the holes are covered.

    As a final step, sprinkle a little loose flour into the pan.

    After Baking
    Wait for the cake to cool before removing it from the pan. If you try to take it out before it’s cool enough, you risk sinking the cake. (Besides, the cake will contract slightly as it cools, pulling away from the pan on its own.) It doesn’t have to be stone cold. A good rule of thumb is that if you can’t handle the pans with your bare hands, the cake is too hot to come out.

    Once it’s cool enough, run a knife around the sides of the pan to loosen the cake. Then turn the whole thing over. Hold one hand under the cake and grip the edge of the pan with the other. Your goal in the next few minutes is to keep the cake supported (so it doesn’t tear) while avoiding taking all of its weight for very long (or it will sink).

    Tap the edge of the pan sharply on the edge of a counter to shake the bottom of the cake loose. Turn the cake pan a few degrees and repeat until the cake starts to peel away from the pan. Don’t try to use the cake’s weight to pull it away from the pan; it is very likely to tear. Just keep turning and tapping until it’s shaken all the way loose.

    If the cake won’t come out, use the bottom of a knife handle to tap around the edge of the pan base to help shake it loose.

    If the cake wasn’t completely stone cold when you took it out of the pan, be sure to let it cool all the way before frosting it.

    Another technique is to cut a circle of waxed paper (greaseproof paper in the UK) to fit the bottom of the pan. It should be put down after greasing. You should still flour the sides, though.

    If you have waxed paper in place, it is easier to get the cake out of the pan. However, there still remains the matter of getting the paper off of the cake.

  2. boogity8jr says:

    Hopefully you grease and flour the pan before baking. I just go around the pan with a butter knife and then it comes out fine.

  3. allen2859 says:

    pan preparation is the key…grease and flour the pan first before adding the batter…or….grease the pan..make a circle of parchment paper that fits the bottom of the pan and grease it as well..the cake will fall out all by itself!

  4. Beth says:

    Make sure that you have greased and floured your pan enough…also make sure to let it cool in the pan long enough (about 20-30 minutes) run a knife along the outside of the pan to make sure the side are all loose. I have cakes that fall apart that are usually the best tasting ones. I just cover them with frosting and when decorated you can’t tell that they were ever broken. Good Luck.

  5. always_faithful2you says:

    You need to make sure it is cooled thoroughly. Make sure you flour the pan well before you bake too.

  6. fangtaiyang says:

    Before putting the mix in the pan, spray or spread a bit of shortening. sprinkle in some flour and coat the pan, shaking out excess. After baking and cooling, turn the pan upside down and tap on the bottom. The cake should pop right out.

  7. jack of all trades says:

    Assuming you’ve greased and floured the cake pan, when the cake’s cooled, place a plate on top of the cake pan, turn the pan and plate over together and the cake should fall out easily onto the plate.

  8. shortstuff says:

    When the cake is cool, loosen it up all the way around with a table knife put a plate over the pan & flip it quickly, onto the plate.

  9. glorius angel says:

    You have baked a delicious cake and want to display it before cutting and serving it. Before you can decorate it you need to remove it from the pan. If you don’t remove the cake properly it can fall apart and ruin the appearance. Although still edible, you won’t be able to decorate, display and serve your cake to others. Read on to learn how to remove a cake from the pan.

    Step One
    Prepare the pan before baking. Place the pan onto a sheet of parchment paper and trace with a pencil. Cut out the shape and place it into the bottom of the pan. Apply baking shortening evenly onto the paper and along the sides of the pan.

    Step Two
    Set pan on a wire cooling rack after baking. Allow to cool according to the recipe. Different types of cakes require different cooling times.

    Step Three
    Run a knife between the side of the pan and the cake. Move slowly and go around the entire cake breaking any contact the cake has to the pan.

    Step Four
    Shake pan gently up and down to loosen cake from bottom of pan.

    Step Five
    Place a wire cooling rack on top of the pan. Flip the cake and pan over and let the cake slide out onto the rack. Remove the pan, peel off the parchment paper and allow the cake to finish cooling.
    Tips & Warnings

    * Use cake flour if the recipe calls for the pans to be greased and floured.
    * If you use oil, margarine or butter to grease your pans the cake might burn or stick.

  10. frazzled says:

    Preparing the pan before hand is your answer key.
    I prefer to use the Regular Pam spray, (if you don’t have it on hand, then Butter or Margarine) coat the pan evenly, especially in the crevices. then flour the pan, evenly as well.
    I put a paper towel on the counter, & about 2 heaping tablespoons of flour in the pan, tilt & turn as you pat the pan so flour spreads & covers evenly. allow excess flour to fall onto paper towell, no mess, throw away paper towel. when cake is done, I set aside to cool, for no more then 5-7 minutes*, then put a plate on top of cake, with pot holders holding plate in place, flip it over quickly in one motion. cake falls easily onto dish, then let it continue cooling before frosting. usually 1/2 hr to 40 min.
    *I personally have found if LONGER then 5-7 minutes in pan "after out of the oven", even this way "the cake will stick in the pan", so DON’T WAIT TOO LONG to remove from pan. I used to bake & sell cakes for extra $$ around the Holidays & when you have 4 Bundt cakes in @ once in a reg oven, you tend to learn from experience. Good Luck

  11. Cool Chick says:

    well before u bake it make sure u spray the pan with non stick spray or some crisco and some flour when u take the the cake out of the oven make sure u let it cool a little use a knife to loosen the edges then turn the pan over on a plate

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