Chocolate Oblivion Truffle Torte storage
Posted: 27 May 2013 03:28 PM   [ Ignore ]
Newbie
Rank
Total Posts:  4
Joined  2013-05-27

Hi!

So I just baked up this torte, and it is currently cooling on a rack in a springform pan.  I plan on serving it in 4 days.  Would it be better to leave it in the springform pan until just prior to decorating and serving or should I take it out of the pan sooner than that.  (I wasn’t sure if I would have more sticking issues if I left it in the pan for that length of time.)

Thanks in advance!

Maria

Profile
 
 
Posted: 27 May 2013 05:26 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  670
Joined  2012-01-12

When I bake cakes in advance to decorate later, I never leave them in the pan. I always remove them from the pan , wrap them in several layers of plastic wrap tightly b4 freezing.

Profile
 
 
Posted: 27 May 2013 06:12 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  4
Joined  2013-05-27

I actually do the same thing.  However, since this is a flourless cake that is not supposed to be frozen, I was wondering if it might be best to leave it in the springform.  Like you might do with a cheesecake…

Profile
 
 
Posted: 28 May 2013 12:03 AM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  901
Joined  2009-05-25

Since it has to be refrigerated and chilled so that it is firm before you unmold the cake, I’d leave it in the springform pan.  It will protect the sides from damage plus you can put plastic wrap over it and also put a bag around it for added assurance that it won’t absorb odors.  I’d love to see the end result!

Profile
 
 
Posted: 28 May 2013 07:24 AM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  4
Joined  2013-05-27

Thank you, Sherrie!  I was thinking the same thing, but I had never tried it.  I just didn’t want to run into sticking issues!  I’ll let you know how it goes!

Profile
 
 
Posted: 28 May 2013 08:56 AM   [ Ignore ]   [ # 5 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4781
Joined  2008-04-16

Like Sherrie, I’ve always left this in the pan for refrigeration/storage, and then unmolded when ready to come to room temp for serving.  It keeps well as long as it’s very well sealed from fridge contents.

 Signature 

B&T Blog:  Cultured Butter Recipe

Profile
 
 
Posted: 28 May 2013 01:00 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  901
Joined  2009-05-25

mlange,
I would also add that you will definitely want to use a cloth dipped in hot water and wrapped around the pan to help it release.  I think Rose gives instructions for this.

Profile
 
 
Posted: 30 May 2013 01:34 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1419
Joined  2007-11-15

Maria, it will work either way.  This cake is hard like a rock when chilled.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 01 June 2013 12:07 AM   [ Ignore ]   [ # 8 ]
Newbie
Rank
Total Posts:  4
Joined  2013-05-27

The torte came out great!  Thanks everyone for your advice.

Maria

Profile
 
 
   
  Back to top