Even the most delicious and aromatic cake can fall apart when removed from the mold. To prevent this nuisance from spoiling your tea party, take your time, choose containers made from modern non-stick materials, and use secret techniques. These tips will help the housewife remove the sponge cake from a silicone or glass mold quickly and without damage.
How to remove a sponge cake from a glass mold?
If you want to shake out a hot cake, lower the bottom of the pan into a bowl of cold water for a few seconds - the temperature difference will help the dessert “bounce”. However, the best option is to wait 15-20 minutes for the cake to cool slightly. This way the dough won't settle, and you won't risk getting too burned.
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How to remove cupcakes, muffins and cupcakes
Usually the problem arises only among housewives who cannot get rid of metal molds, most often still Soviet. In this case, the first thing I would recommend is to throw them away and finally buy disposable paper cups. Better fortified. They hold their shape well and don't need a tray with indentations. It is enough to tear them apart while eating.
You can also safely use silicone. This is a cheap, reusable option. You can remove the cake from the silicone mold by simply turning it inside out. If this is a particularly delicate muffin, use a toothpick to carefully separate the edge and then slowly unroll the pan.
If for some reason you are using metal molds, then use the same tips as for a regular Soviet baking sheet. But given the small size and grooved surface, instead of a spatula you will have to do the surgical operation using a toothpick, a knitting needle or the blade of narrow thin scissors.
How to remove the crust for a roll
In order for your confectionery miracle to turn out perfect, you must first remove it correctly after cooking. Looking back a little, it is worth noting that such a biscuit layer must be baked on parchment.
- Now, when it has already completely baked and cooled for about 10 minutes in the oven turned off with the door open, it needs to be removed from the baking sheet, but not torn off the paper. Having coated the entire cake with jam, we begin to carefully wrap it into a roll, gradually separating it from the parchment layer.
However, rolls are often made with cream, which you certainly cannot apply to a hot cake. Then you can use the second method.
- Having turned the baking paper with the biscuit onto oiled loose parchment, we need to remove the baked sheet from the cake as carefully as possible, which we then roll into a roll and leave to cool (we are talking about the biscuit, not the paper). This is done so that after cooling and decorating with cream, our product can be rolled up without, so to speak, losses in the form of cracks and breaks.
Split forms
Housewives use springform molds to assemble cheesecakes, mousse desserts and other sweets without baking. They allow you to give all layers of the cake a clear structure. Keep the dish in the refrigerator so that the sand layer and cream harden. Do not rush, otherwise the layers will spread across the dish when removing the sides.
To assemble the dessert correctly, place the springform directly on the serving plate to avoid transferring the cake from the board and risking its structure.
Follow the recommendations in the recipe, take your time, act carefully, and then your culinary masterpiece will not suffer. And in the event of a break, impregnations and fillings will always save you.
How to use silicone baking molds for the first time?
Before using silicone molds
lubricated with oil. The oil can be absolutely anything. Generously coat the entire inner surface with oil; you can drain off the excess. The silicone will be saturated with oil and will not be needed in the future.
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What to do if baked goods stick to the pan
The dough should actually stick. This way it rises more evenly and does not swell with a hump in the middle of the form. But tearing pieces of baked goods off the coating every time is also not an option, so you can use:
- French shirt. Both butter and vegetable oil will do. To ensure that the dough can still cling to the sides of the pan, sprinkle the fat with flour, and then turn the pan over to remove the excess. But in general, I do not recommend this method due to the negative effect of oil on the edges of the cakes. It's better to use others.
- Parchment paper. It is glued to the mold with a thin layer of oil. All that remains is to pour and bake the dough. It is better to choose more expensive siliconized paper. You don't have to pick it out of the cakes. Some varieties are even reusable.
- Silicone or Teflon mat. The best option, which at the moment is not so expensive. Silicone and Teflon are easily separated from baked goods, wash without problems, and do not require lubrication with fats.
If you want the cake or cupcake not to stick to the metal pan at all, even without grease, then take a closer look at how you cook. Most likely, one of the classic errors is occurring:
- Poorly washed uniform. Often, due to adhering fat and pieces of dough, baked goods can even stick to the non-stick coating. Remember to thoroughly wash and degrease the baking sheets after use.
- Error in recipe. Maybe you didn’t beat the eggs enough for the sponge cake, or you arbitrarily reduced the amount of sugar, salt, butter, flour or other ingredients. Try to follow all the advice, including regarding the beating speed and mixture temperature.
- Temperature too high. It's possible that the dough has time to burn to the pan while you're trying to bake the middle. Reduce the temperature to the recipe's specifications and recheck the oven with a food thermometer.
- Didn't bake much. If you try to remove the dough too quickly, it may stick to the pan. First, make sure that the pie or crust is well baked. Also remember to let the baked goods cool before removing them from the pan.
I'm sure that once you solve these problems, the dough will simply stop sticking. Or at least the desserts will be much easier to separate from the mold without damaging them.
I talk about cupcakes, pies and biscuits all the time, but what baked goods stick with you most often? Maybe this is not a dessert at all, but something else, like lasagna, cubete? Please tell us in the comments.
How to cut a sponge cake evenly into layers
And so, finally, sweating from exertion and drinking motherwort to calm down, we took out a beautiful, even, smooth biscuit from the bowl. It's time for another rather important procedure, so catch your breath, take a deep breath and exhale slowly.
Have you calmed down? Now let's start cutting the biscuit into cake layers. Stop, just don’t faint, composure, smart advice and some tools will allow you to do this quickly and efficiently. It’s worth mentioning right away that you need to cut the biscuit cold and under no circumstances hot. It will be generally ideal if it sits in the refrigerator for a couple of hours before the “operation”.
Cutting a cake with a string saw
To alleviate the suffering of the hostess, savvy enthusiasts invented such technology as a string saw. It's very simple to use. When adjusting the height of the string, you must set it to the required thickness of the cake.
On some models there are several strings at once in order to get the required number of shortcakes at a time.
The strings do not move, do not slip, are perfectly tensioned and cut amazingly, the main thing is to follow the rules of use.
- Set the desired height.
- We bring the saw to the biscuit on a smooth, flat surface.
- We cut into the baked goods and, making movements as if we were sawing a tree, cut it into several flat cakes.
That's it, now you can coat it with cream and decorate your confectionery delight.
Cutting the biscuit using a knife and a removable ring from the mold
If you are not the proud owner of such a miracle saw, then you can use a knife. For biscuits, they produce special cutters with a long blade, but in the absence of this unit, you can resort to using a device you have at home with the longest serrated blade possible. But this does not mean that you need to take your grandfather’s Cossack sword off the wall and wave it in the kitchen like an ataman; a bread file will do just fine.
- We place the biscuit on a dish that matches the width of the mold, under which we place several more flat plates, as a height regulator.
- Now we pass the ring from the mold through the cake. Because of the plates, the biscuit will protrude somewhat above the metal sides; if anything, you can also place plates under the dish to make the cake thicker, or, on the contrary, remove it if you want to get thin biscuits.
- Using a knife, we begin to cut the protruding part of the baked goods, moving it along the edge of the ring.
Now 1 layer of the future cake is ready. We do the same with the rest of the donut.
You can use special molds for cutting biscuits.
How to cut a biscuit with a thread
The thread is definitely thinner than any, even the sharpest knife, and thanks to this it allows you to make thinner cakes. There is only one condition: the strength of the thread must be excellent, so the best option would be fishing line, nylon or dental floss. We will also need toothpicks to create a level cut.
- We stick wooden sticks around the circle of the biscuit at the same height;
- From fishing line (thread) we make a wide loop, which we throw over the baked goods so that it rests on the skewers, like a lasso.
- By pulling the ends, we tighten the knot, and, plunging into the walls of the donut, the thread cuts it through in a horizontal plane.
You can also use thread to cut the shortcakes using the method with a mold ring and plates, only instead of a knife we will use a fishing line (thread) stretched with both hands and move it through the thickness of the biscuit in a horizontal plane, like a saw.
Why does the dough stick?
There are several reasons for the problem of baked goods sticking:
- dough is too thin;
- consistency is not viscous enough;
- the pie did not have time to bake;
- the walls were burnt;
- incorrect oven temperature;
- the form was not oiled or lined.
This is why it is important to follow the recipe. By adjusting the types and quantities of products, baking time and temperature, you can easily get an unpleasant surprise.
