Wednesday, January 15, 2014

When cakes stick to the pans, what do you do?

Jeanne's Cake Question

Good friend and blog contributor, Jeanne, asked me to ask others who follow Feast Everyday:  what do you do when cakes stick to the pans?

Jeanne was making her very popular Chocolate Cake (click here to see recipe) which I'll bet she has made over 50 times.

She never had the problem in the past but it happened twice in a row--- the first time with new cake pans, and the second time with her old cake pans.  So, it's not the pans.  She sprayed the pans well, as usual.

The cake still tasted great, but she was very frustrated and wanted to know what we would suggest.

---Chris S. suggested using Butter PAM instead of regular.
---I said use parchment paper if you have to

But,  she got me wondering...

So,  I looked up what Harold McGee had to say in his Keys to Good Cooking and he suggests

 --- to remove the cakes from the pans after only a few minutes of cooling just to firm the edges
           
And King Arthur Flour Baker's Companion, pg. 350, says:

"If you use a vegetable oil pan spray and your cakes always stick in the pans, try using vegetable shortening, carefully applying a light coating to every nook of the pan.  

Sprinkle 2 tablespoons of all-purpose flour into the greased pan and shake and rotate it until every surface is covered with a light dusting.  

Shake the pan over the trash bin to get out any extra flour before spooning in the batter."

Any other suggestions?

B

1 comment:

  1. I take the 10 minute rest in the pan seriously, and set the timer to make sure I don't forget. Also, if it is a smooth pan, run a knife around the edge as soon as the cakes come out. I use the baking pam that has flour in it and really spray like crazy. Another trick is to sugar the pan after you spray it. So for a pumpkin bread, I spray the pan and then sprinkle in a good layer of cinnamon sugar. It creates a nice crunchy bit of texture. For the Hungarian coffee cake, I HEAVILY butter the pan, and then sprinkle in a bit of the pecan/sugar mixture.

    When I go to turn out the cake, I flip it onto a rack, and then gently tap the bottom of the pan and shake it a bit before lifting the pan. With German chocolate cake, I do a layer of parchment or waxed paper on the bottom.

    Sometimes baking can be a lesson in patience. Things you've done a million times just go pear-shaped. Be sure to have lots of whipped cream available, which can rescue nearly anything. :0)

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