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This article was co-written by Quynh La. Quynh La is a professional baker and owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in making cakes, cookies, croissants and breads. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts and Bread from Seattle Central College.
There are 7 references cited in this article that you can see at the bottom of the page.
This article has been viewed 2,924 times.
Depending on the type of cake and the cooling time, there are a few things you need to keep in mind when cooling the cake. If you do not cool the cake properly, it may crack or get wet. Refrigerating the cake is a quick way to cool it down, but you can also let it cool on the counter or in the oven. Your options include placing the cake on the baking sheet, keeping it in the mold or even turning it upside down to cool. Follow the advice and instructions in this article to cool your cake quickly and efficiently in a way that’s right for the type of cake you’re making.
Steps
Cool the cake by putting it in the fridge
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Consider the amount of time you have. Depending on the type of cake, you can cool the cake with this method in just over 2 hours. Here are a few things to note:
- You can cool angel food cake, pound cake, sponge cake and other soft and spongy cakes by placing them in the refrigerator for 1-2 hours. [1] X Research Source
- This method may not be suitable for cheesecake, as sudden temperature changes will affect the texture of the cake and cause the cake to crack. For cakes that are greasy and are served cold, it can take up to 4 hours to cool them down using this method. [2] X Research Source
- It will take you about 2-3 hours to cool traditional cakes, if you choose to put them in the refrigerator.
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Take the cake out of the oven. When the cake is done, you will wear kitchen gloves to carefully remove the cake from the oven and place it on the counter. Let the cake rest for about 5-10 minutes. Here are a few guidelines to keep in mind:
- If you’re making a cheesecake or other greasy cake, it’s better to turn off the oven and let it sit in the oven for about an hour before putting it in the fridge. If you don’t have time, you can put the cake in the refrigerator, but the cake may crack slightly. [3] X Research Sources
- When handling cheesecake, move the blade between the edge of the cake and the side of the pan while the cake is still warm; This way, the cake won’t stick to the mold when it’s cooled.
- It’s a good idea to place the cake pan on a wooden surface, such as a cutting board, so that the counter doesn’t get damaged by heat.
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Put the cake in the refrigerator. After a short time of placing the cake on the kitchen counter, you will put the cake in the refrigerator for another 5-10 minutes. This way, the cake won’t dry out once it’s cooled. The cake is almost no longer hot after about 5-10 minutes. Here are a few things to keep in mind:
- If you’re cooling a sponge cake or angel food cake, it’s better to turn it upside down. [4] X Research Source This is done by turning the cake pan upside down and placing the tube portion of the mold against some stable bottle neck. Cakes cooled by turning them upside down will not deflate.
- When cooling the pound cake, you should remove the cake from the mold. Keeping the cake in the mold for too long during the cooling process can cause the cake to get wet and stick to the mold. [5] X Source of Research Put the cake on the baking sheet and put it in the refrigerator.
Cover the cake with cling film. [6] X Research Source Remove the cake pan from the refrigerator and cover the top with at least two layers of plastic wrap. Covering the cake will keep it from drying out during the cooling process.
- If the cake has been removed from the mold or upside down, you do not need to cover the cake.
Place the cake in the fridge for another 1-2 hours. If you want to cool an angel food cake or pound cake, just put it in the fridge for an extra hour. Particularly cheesecake needs to be refrigerated for 2 hours.
Remove the cake from the mold. You will move the blade around the edge of the cake, where the cake wall meets the mold wall.
- Remember to keep the knife upright so you don’t accidentally cut into the cake.
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Take the cake out of the mold. Place a large plate on top of the cake. Hold the plate and cake firmly, then turn the cake pan upside down. Gently shake the cake pan to transfer the cake from the mold to the plate.
- If your cake needs to be handled lightly, tap the bottom of the pan a few times until you feel it separate from the pan.
- Now that the cake has cooled, you can freely spread the cream and decorate the cake to your liking!
Cool the cake on a griddle
Choose the right blister. The blister should be selected according to the size of the cake that you make. The 25cm mold is probably the largest standard mold (for bundt cakes and muffins), so a griddle with a diagonal of at least 25cm will work for all cakes. [7] X Research Source The hong kong is an essential tool for bakers because of its ability to cool cakes evenly and quickly. There are a few things you should keep in mind:
- Choose a tray that is the right size for your dishwasher and where you want to place it.
- The hot plate helps to circulate air around the cake, avoiding condensation that makes the bottom of the cake wet.
Take the cake out of the mold. When the cake is done, you will wear kitchen gloves to carefully remove the cake from the oven and place it on the grill.
- If you want to cool the cheesecake, simply turn off the oven and leave it in for about an hour. This is how the cake cools down and avoids cracking.
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Let the cake rest. At this point, you can review the cake recipe to see how to cool the cake. Cooling time may vary depending on the type of cake. As a general rule, you need to put the cake on the broiler for about 10-15 minutes.
- The cake mold should be placed on the hot plate to ensure that there is air circulation on the underside of the mold.
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Remove the cake from the mold. Remove the cake pan from the baking tray and place it on the kitchen counter. You will move the blade around the edge of the cake, where the cake wall meets the mold wall.
- Remember to keep the knife upright so you don’t accidentally cut into the cake. Move the knife between the edge of the cake and the side of the pan a few times to separate the cake from the mold.
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Spray non-stick product on the blister. Before placing the cake on the griddle, you need to spray a thin layer of non-stick product on the griddle. [8] X Research Sources
- Since the cake is still slightly warm, placing the cake on a griddle that has been sprayed with non-stick coating will prevent the cake from sticking to the griddle.
Transfer cake to hong rack (optional). Place the hot plate on top of the mold and slowly turn it upside down. Tap the bottom of the pan until you feel the cake separate from the mold. Lift the cake pan up slowly to transfer the cake to the hong rack. Before taking the cake out of the mold, you need to note this:
- For cheesecake, you should not transfer the cake to the hong rack. Cheesecake is a cake that needs to be handled gently and this can damage the cake.
- If you want to cool the pound cake, removing it from the mold early will keep it from getting wet.
- As for angel food cake, you don’t need to use a hong tray, just turn the cake upside down on the kitchen counter. To cool the cake upside down, you would turn the cake pan upside down and place the tube portion of the mold against the neck of some stable bottle. This prevents the cake from collapsing during the cooling process.
- Remember to wear kitchen gloves when you handle the cake molds. Since the mold has just been removed from the oven, it is still hot and could cause you to burn.
Take the cake out of the pan. After letting the cake cool for about 1-2 hours, you can transfer the cake to a plate or tray, then spread the cream and decorate the cake to your liking.
Advice
- For angel food cake, you should cool the cake upside down for about 3 hours for maximum expansion.
- To prevent the cheesecake from cracking, you need to move the blade around the edge of the cake as soon as the cake is removed from the oven.
- You don’t need to keep the pound cake in the mold and wait for it to cool completely, but hot cakes are often difficult to remove from the mold right away. To keep the pound cake from getting wet during cooling, remove the cake from the mold after 20 minutes of placing it on the counter.
Warning
- Always wear kitchen gloves or protective gloves when you take the cake out of the oven to avoid burns.
- If you try to remove the hot cake from the mold, it may crack and not be whole.
- If you want to cool the angel food cake upside down, you don’t need to move the knife around the edge of the cake, as this will cause the cake to fall out!
- The temperature of each oven is different; Therefore, watch the cake carefully to avoid burning.
Things you need
- Cake mold
- Blister hong
- Kitchen gloves to keep safe when handling hot cake molds
- Food wrap
- Knife
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This article was co-written by Quynh La. Quynh La is a professional baker and owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in making cakes, cookies, croissants and breads. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts and Bread from Seattle Central College.
There are 7 references cited in this article that you can view at the bottom of the page.
This article has been viewed 2,924 times.
Depending on the type of cake and the cooling time, there are a few things you need to keep in mind when cooling the cake. If you do not cool the cake properly, it may crack or get wet. Refrigerating the cake is a quick way to cool it down, but you can also let it cool on the counter or in the oven. Your options include placing the cake on the baking sheet, keeping it in the mold or even turning it upside down to cool. Follow the advice and instructions in this article to cool your cake quickly and efficiently in a way that’s right for the type of cake you’re making.
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