How do I get a cake to turn out of the tin perfectly?

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Golf Alpha Nine-seven

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I made a Dutch Apple Cake this afternoon and it tasted so good but unfortunately it came out of the tin in pieces. I was so disappointed because I was really trying to impress my wife with the presentation. I greased the sides of the pan liberally with butter, I used at least a tablespoon, but the bottom and sides stuck like glue. My wife says I should have let the tin cool before trying to turn it out but would this have made that much of a difference?
If anyone wants the recipe I am happy to share it.

It really is that good!
 
Yes, cooling helps. What also helps is if you oil the pan and place a peice of parchament paper cut to the size of pan( so it lays flat on the bottom of the pan) then oil the top of the paper too. This way you can cut around the sides and it should come out perfectly. Flouring also helps if you dont have parchament paper.
 
Yes. You also have to make sure you baked it enough. You should be able to stick a toothpick in most cakes and pull it out pretty clean (with apples, you may have to avoid them).

But what your wife said about letting it cool...think about it....
if the cake is warm, it will be crumbly. The cooler cake will be firmer and should pop out of the tin better (Ever handled a warm brownie or cookie? How about a cool one? See what I mean?)

I bet it was still wonderful though. Throw the warm broken cake in a bowl with vanilla ice cream, and even I'd marry you.
 
if you use butter you need to use a little flour in the pan before baking, you need to have caution with the butter because butter burn more than crisco or another types of grease. You can use too food release without butter and this type comes without butter or with flour too included. Follow too your's wife information too because sometimes when a cake is too hot you can't turn out. left the cake rest for at least 10 -15 minutes.
 
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