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How can you be sure the cake will come out of the pan in one piece?
With the exception of foam cakes such as chiffon and angel food where the pan must not be greased, a cake pan should be both greased and floured. Solid vegetable shortening is better than butter unless you use clarified butter. A non-stick vegetable spray with flour is far easier to use than the greasing and flouring method and indispensable when using a fluted tube pan which cannot be lined with parchment.
An additional safeguard for cakes baked in fluted tube pans, particularly chocolate, is to invert the cake immediately after baking onto a flat plate and leave the pan in place. The steam thus created helps to release it from the pan. For standard cake pans I grease the bottom to hold the parchment in place and then spray the parchment and the sides of the pan with a non-stick vegetable spray that contains flour.
The standard 9 or 10-inch cake should cool on a rack for 10 minutes which gives it a chance to shrink from the sides of the pan. Itís also a good idea to go around the sides with a small metal spatula or knife, pressing it against the sides of the pan, to be sure none of the cake has stuck.
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i really don't know what you are doing or if you are in a very cold environment but it sounds like you need to soften it more by adding more oil. do this by testing a small amount until you arrive at the right consistency for your situation.
Reply to this Posted by: rose levy beranbaum | March 9, 2008 5:12 PM #
Dear Rose,
this is the second time I try crème ivoire recipe in the Cake Bible, but both I get a very hard stuff as soon as the cake was glazed, very difficult to cut when serving and not so pleasant when eating . The first time I tought it was the quality of white chocolate I used, but now I 've used one with an high percentage of cocoa butter ( Valrhona I voire), getting the same result. Sitting the cake at room temperature for hours didn't help.
What is wrong? Have I to poor a very thin layer of glaze (but I think in this case the imperfections beneath were seen)?
Have I to use crème ivoire deluxe (I didn't use it as I can't find cocoa butter anywhere)?
Thank you very much for your help. Martina
Reply to this Posted by: martina | March 9, 2008 4:06 PM #
I would like to use mini bundt pans for Christmas and wondered if I could use any red velvet cake recipe or does it have to be a bundt cake recipe?
Reply to this Posted by: miriam | December 9, 2007 11:09 AM #
I would like to use mini bundt pans for Christmas and wondered if I could use any red velvet cake recipe or does it have to be a bundt cake recipe?
Reply to this Posted by: miriam | December 9, 2007 11:08 AM #
if you plan to frost it you can. otherwise, it doesn't come out of the pan well and unlike the straight sides of an angel food cake pan it's hard to get a spatula around all those curves.
funny- i'm just now writing about those pans for the equipment section of the new book. (would rather be baking!)
Reply to this Posted by: Rose Levy Beranbaum | February 12, 2007 11:43 AM #
Rose, I have recently become interested in chiffon cakes after reading an article about Harry Baker. I want to use your recipe for Lemon Glow Chiffon in the Cake Bible but wonder, can I use a 12-cup bundt pan or a silicone cake pan (with higher sides than my regular cake pan) instead of a tube pan? Incidentally, the article about Harry Baker was in a local Minneapolis publication, The Rake, and revealed how he ended up in Hollywood. Thanks for your help. Jodie
Reply to this Posted by: Jodie | February 12, 2007 11:34 AM #
fleur, i only ever did this technique of inverting the cake baked in a fluted tube pan onto a plate with a chocolate cake because they don't release as well as a yellow cake. chocolate cake doesn't in my experience have the problem with becoming soggy--if anything it often tends to be dry! but once the cake has been unmolded cleanly it can then be lifted onto a rack to complete cooling.
Reply to this Posted by: Rose Levy Beranbaum | March 18, 2006 10:21 PM #
because of the cocoa butter, which has a sharp melting point, i.e. it goes from solid to melted and back very quickly rather than gradually, you do have to work more quickly than usual. i remember smoothing the sides with a metal spatula dipped in hot water.
but if the frosting is too stiff even when the cake has been brought to room temperature, then you may want to add a little oil to it.
i don't have a problem with cutting it with a sharp knife that has been dipped in hot water, in fact that is the ideal way to cut through most chocolate butter cream or ganache, but if the frosting separates from the cake, then i prefer to have it softer.
when i make this butter cream, i store it in a warm spot in the kitchen--80 to 85 degrees and find it stays spreadable at this temperature so i don't have to adjust it over hot or cold water.
hope this helps. it sure is a beautiful, delicious and useful frosting! i can't think of a better one for wedding cakes.
Reply to this Posted by: Rose Levy Beranbaum | March 18, 2006 10:17 PM #
I seem to have a difficult time getting the creme ivoire deluxe frosting just the right thickness to spread. I have the cake (2 9-in layers) with a neoclassic buttercream as filling and light layer over the top and sides. I have refrigerated this because of the eggs in the buttercream. My next step would be to cover it with the creme ivoire and pipe some decorations.
Both times I made this frosting, I whisked the mixture too long in the ice bath and it became very solid and lumpy. Putting the pan into a hot water bath and stirring brought the mixture back to smooth. Then as I stirred again in the ice water bath, I took it out before it got lumpy and quickly spread this over the cake. It got solid on the cake so I had to work quickly to smooth it out.
Do you always have to do this step quickly? Is the creme ivoire solid or does it stay pliable. I refrigerated my cake after coating, then took it out of refrig 2-3 hrs before serving, but still needed to use a very hot knife to cut thru each slice or it would crack. Do you have slicing suggestions for a layer cake with this frosting?
thanks
Reply to this Posted by: diane armstrong | March 18, 2006 3:26 PM #
Hi, won't this create a soggy base if you immediately invert the cake before it has a chance to cool? I did this once, and had that experience, but perhaps it was the wrong type of cake to invert.
Reply to this Posted by: fleur | March 15, 2006 3:48 PM #