Popular on Food52
7 Comments
littleman
September 24, 2013
I've always set a sheet of parchment over a cake, followed by a cutting board. I flip the cake, it falls out of the pan, and I right it again by setting the original cooling rack on top of the bottom, and flip it once more, leaving the parchment circle on the bottom to give the cake some stability as it cools.
cookinalong
September 23, 2013
Good tip, but I also find it helps to put a piece of parchment or waxed paper over the top of the cake before you flip it. It prevents the cake sticking to the rack & the rack leaving marks on the top of the cake. The second is no tragedy if you're planning to put icing on it, but if not, it does keep it looking tidier.
BurgeoningBaker
September 23, 2013
Ummm this article doesn't tell you a better way to get the cake OUT of the pan. It just tells you a common sense way of getting the cake back upright after inverting it without having to worry about breaking a dish.
AntoniaJames
September 23, 2013
You run a knife gently around the side of the pan (which presumably was butter and floured, etc.). The parchment keeps the cake from sticking to the bottom of the pan. I say this, not as any sort of expert, but as someone who has used this method (though we did not use parchment when I was a young girl, we used aluminum foil) exclusively for five decades. In my experience, it helps to let the cake sit in the pan for a few minutes, to allow the top to dry out just a bit. If it's too warm, bits will cling to the rack used to flip it. ;o)
AntoniaJames
September 23, 2013
That is how my mother taught me to do it, when I was a young child. I did not realize that there is any other way . . . what's the alternative? I'm really curious about this. ;o)
See what other Food52 readers are saying.