The blog of cooking-ez.com

Unmoulding cakes while hot


Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan.

It's a classic, and I've already talked to you about 2 or 3 tips on cold dough, or how to have a nice opening on the top etc.

That was all about the pre-bake period, but let's look at the post-bake period.
33K 4.6/5 based on 25 reviews
Grade this page:

Last modified on: February 6th 2021

Keywords for this post:BakingCookingCakeUnmouldingTips
Unmoulding cakes while hot

First of all, the control of the baking process

First of all, the most important thing is the control of the baking process, let's be clear: a baking time indicated for a cake in a recipe is most of the time very approximate. This baking time depends on your oven, the temperature of the oven, the oven itself, the temperature of the batter, the type of pan etc. etc. The only thing missing is the age of the captain...

So the only good way to check if a cake is cooked properly is to stick a knife in the middle, if it comes out dry, the cake is cooked, and if not (trace of raw dough) it needs more time.
gâteau pas assez cuit
Not enough cooked
gâteau bien cuit
Enough cooked


The unmoulding

Imagine that it is well cooked => you turn off the oven, put on the gloves and take the mould out of the oven to put it on a surface that does not fear heat.
And then you wait for it to cool down.

Well no, that would be a mistake, if you do that, the cake will cool in its tin, and badly or rather unevenly, the tin acting as a heat preserver. Worse, it will form on the edges of the mold some kind of steam bubbles that will deform your cake, which gives this kind of defect:
gâteau déformé tranche
gâteau déformé dessus


Note that the defect will be accentuated with metal or glass molds, which conduct heat better, and a little mitigated with those made of silicone or paper.

What to do?

It's quite simple, you have to unmould your hot cake, very hot even, and put it immediately on a grid.
The easiest way to do this is :
- Once the mold is removed from the oven, wait 1 or 2 minutes that the cake begins to cool and shrink a little, it facilitates the removal
- Keep the gloves on, tip the pan with one hand, put your other hand underneath and shake lightly until the cake falls into your hand
- Turn it over and put it on a rack to cool down in a quiet place
- Bonus: Put the pan to soak right away, to make cleaning easier, and leave the oven door off so that it cools down faster (and the internal fan stops)

cake sur grille



It's all very simple, but this way your beautiful cake will cool down faster, and above all without warping.

In summary: You must remove a cake from the oven as soon as it is baked, otherwise it will warp.

Lasts posts
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,6505 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,1855 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,3185 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,7105 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,8575 May 22th 2024
Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
54K 24.2 June 21th 2017
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
121K 14.1 February 7th 2017
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
73K 24.4 February 15th 2018
Kitchen ovens
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
23K4.4 May 16th 2020
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
24K4.5 April 16th 2021
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page