When is it best to take a cake out of it's pan?

Answer 1

First make sure you grease it before you baked, then let it cool before turning it upside down. If it sticks you can run a clean butter knife around the outside edge, to loosen it up.

Answer 2

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If you have a non-stick regular pan, you should be fine. I make cheesecakes all the time in a regular pan and people tell me it can't be done. Make sure you butter & flour the sides very well and bake the cake long enough so it starts to pull away from the sides. Release the cake from the sides of the pan with the blunt side of a butter knife and make sure you have a support when you flip the cake over. (your hand doesn't constitute support, as I found out last week with a 7" cheesecake...ha ha!) And if the recipe calls for an 8" pan, use an 8" pan otherwise the cake won't bake properly. Either you'll have too little batter for a large pan or too much batter for a small pan. If you need to change the size of the pan, because you don't have the right one, always go smaller. Let us know how it turns out! Good luck!

Answer 3

Taking Cake Out Of Pan

Answer 4

Make sure you grease the pan properly. The way I like is to rub a little vegetable shortening around the bottom and about halfway up the sides of the pan, then dust with a bit of flour. Or you can use one of the cooking sprays. Just watch the type of pan you use. I bought some new pans and the label said not to use cooking sprays. As soon as you take your cake out of the oven, run a knife around the edge. Then place pan on wire rack to cool. When it's cool completely, place a plate on top of the cake and turn pan over. The cake should come out easily.

Answer 5

Before you pour the cake mixture into the pan, put a piece of wax paper along the bottom of it - fully covering the bottom. Then wipe the wax paper and sides down with a good amount of crisco to make sure it doesn't stick. This will make sure that if you're running behind on time, you don't have to wait too long for it to cool completely off before you remove it from the pan. You should be able to remove the cake within 10 minutes, then easily peel off the wax paper from the top. Hope this helps out!

Answer 6

Best way?

Let it cool a bit, enough so you can touch the pan w/o scalding yoruslef. Top the pan w/ a wire cooling rack. Hold the two together tightly, then flip. THe cake SHOULD come out of the pan onto the rack, assuming you prepared yoru pan properly (grease + flour or Pam w/ Flour). If it sticks, next time use a round of parchment paper as well.

Answer 7

First, I use Pam to spray the pan and LIGHTLY flour the bottom AND SIDES. I've used butter and margerine, both burned. Crisco ruined a cake I made once, it's just nasty tasting. Then cool the cake on a cooling rack so the air can circulate all around it. I usually let it cool overnight. My b.f., however, cannot wait and will quick chill a cake in the refrige. Just be sure to place it on a towel, not directly on the refrig shelf. Also, as others have mentioned, use a butter knife GENTLY around the edges.

Answer 8

Butter the bottom and sides of your cake pan and then line the bottom with a circle of parchment paper. Butter the parchment and then shake a small amount (2 tablespoons) around the pan until the bottom and sides are coated. Shake out and dump the excess flour from the pan. You will probably be able to unmold the cake using the above technique. You are correct in that the only difference between a standard cake pan and a springform pan is in the ease of unmolding your cake.

Answer 9

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When is it best to take a cake out of it's pan?

Answer 10

Cool in the pan for 10 minutes, then turn out on a cooling rack.

Answer 11

it is best to take a cake out of its pan when it has completly cooled so that when you turn the pan over the cake doesn't crumble and falls apart. but if it does crumble there is always that tasty glue called icing. once you ice a cake no one can tell that it fell apart.