Cooling cakes
Posted: 14 February 2009 01:49 PM   [ Ignore ]
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When you take a cake out of the pan, it says that you should re invert it again to cool. Why is that? What does it matter which side is up while its cooling??

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Posted: 14 February 2009 01:59 PM   [ Ignore ]   [ # 1 ]
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It is my understanding that the cake can split if it is cooled upside down—but I have never wanted to try to see if that is actually true!

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Posted: 14 February 2009 02:02 PM   [ Ignore ]   [ # 2 ]
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well i just made a cake, and i can’t reinvert it, because i tried and i ruined the top (i only had one rack today) so I am leaving it upside down. It was flat on top so I can’t imagine it would split…?

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Posted: 14 February 2009 03:01 PM   [ Ignore ]   [ # 3 ]
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I cool all my cakes upside down and have never had one split on me.  As long as your cake top is pretty level, I don’t think you have anything to worry about.

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Posted: 14 February 2009 03:38 PM   [ Ignore ]   [ # 4 ]
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The only reason I can think of is that the cooling rack can spoil the top with indentations of the mesh of the rack?  But if it is going to be frosted it won’t show anyway!

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Posted: 14 February 2009 03:49 PM   [ Ignore ]   [ # 5 ]
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I do get a grid pattern on the tops of my cakes from my cooking racks, but they are easily covered with buttercream.  I’ve occasionally had the top layer of cake stick to my cooking racks, it’s not the end of the world, but a quick spray with Pam, or using non-stick cooking racks eliminates that issue.

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Posted: 15 February 2009 02:28 PM   [ Ignore ]   [ # 6 ]
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I think the reason you reinvert is because the top crust is sturdier than the bottom, so it helps protect against the cake falling while cooling.

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Posted: 15 February 2009 02:44 PM   [ Ignore ]   [ # 7 ]
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That’s a good point Julie—I think we were all referring to butter cakes, or at least I was, but for sponge cakes, the potential problem would be the cake collapsing—again, I’ve never bothered or wanted to test this! Actually, I should add that I use removable bottom cake pans, so I don’t have to bother with using two racks and inverting—just pull down the side, set the bottom on the rack, and slip it out. These also make wonderful cheesecake pans.

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Posted: 15 February 2009 03:41 PM   [ Ignore ]   [ # 8 ]
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Yes that’s right, I was referring to buttercakes too.  Their structure is already set when they are finished baking.

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Posted: 15 February 2009 11:59 PM   [ Ignore ]   [ # 9 ]
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you are all correct and Rose explains all your points during her pbs video series.  Utterly flattering to watch Rose on video as she inverts cakes between cooling racks or to a serving plate.  Yes sometimes you should cool upright, sometimes upside down.

... coming really soon… on a weekly wednesday post!

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Posted: 16 February 2009 02:05 PM   [ Ignore ]   [ # 10 ]
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Hector - this bears repeating…

You are a GEM!!!

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Posted: 16 February 2009 03:03 PM   [ Ignore ]   [ # 11 ]
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=)

and the same facial expression you, I, and most people have, or holding our breath, when flipping a cake… Rose does too!

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