The blog of

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.
12K 9 4.2
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.

Back to top of page

Lasts posts
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
105 January 14th 2022
The return of the
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
1,125 December 18th 2021
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
1,4825 November 27th 2021
Cooking scallops
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
3,3795 November 23th 2021
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
1,5645 October 23th 2021
Other pages you may also like
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
9,0793.4 May 23th 2019
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
75K4.1 May 2nd 2017
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
45K3.6 March 6th 2013
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
206K 23.5 June 23th 2021
The skin of the almonds
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
7,3773.7 February 8th 2020
Post your 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 , you will receive a e-mail for each new recipe published on the site.

Back to top of page