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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
- 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.
- 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.
- 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.
- If the cake has been removed from the mold or upside down, you do not need to cover the cake.
- Remember to keep the knife upright so you don’t accidentally cut into the cake.
- 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 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.
- 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.
- The cake mold should be placed on the hot plate to ensure that there is air circulation on the underside of the mold.
- 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.
- 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.
- 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.
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
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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