Who doesn’t know the frustration of a perfectly baked cake that does not come out of the baking tin? With these handy and practical tips that are a thing of the past!
Baking a cake, pie, banana bread, muffins or even savory pastries starts with choosing the right baking tin and materials. You can go for a springform, you can click it off after baking and you can easily remove the cake. But you can also opt for a solid metal baking tin such as a muffin baking tin or a metal cake tin. Or go for the third option, a silicone mold. Especially for the first two options, you must grease the baking tin and springform.
3 useful tips for greasing baking tins
- I almost always put a piece of baking paper on the bottom of a greased baking tin. I often use a springform and it is extra easy because you place a piece of baking paper on the bottom (without the edge) and then click the edge here. Then you can easily cut off the remaining baking paper on the outside with scissors. I also put a piece of paper on the bottom of a rectangular cake tin that I cut to size. Or keep a piece of baking paper under the tap and crumple it and form it easily over the entire baking pan.
- Grease a shape well with a brush, including the edges and corners. I always use Becel Original liquid for this. This means I don’t have to melt butter, just nice and easy from a bottle. Also, this vegetable product is quite thick, yet easy to spread, leaving an even layer on the baking tin. Tip: in a cake recipe, replace the butter with Becel liquid. This gives you a nice airy result.
- For a cake or light pastry, I often dust the mold with some flour after greasing. This creates an extra layer between the batter and the mold and the cake or pastry loosens extra well. You can also do this with sugar (with sweet cakes) or with breadcrumbs (with savory or sweet cakes).
3 frequently asked questions about baking from the mold:
Do you also need to grease a silicone baking tin?
No, this is not necessary for principle, but it is recommended to do this at the first use or if the baking tin is older. The disadvantage of a silicone mold is that the pastry can easily run out because it is flexible. Which type of baking pan you use is therefore often a personal choice.
Do you pour the cake or pastry out of the mold immediately after baking or let it cool in the mold?
I always let a cake cool in the mold 15 minutes after baking. You notice that cakes often shrink slightly after you take them out of the oven. This makes it easier to let go of the shape. Move the mold slightly up and down to check if the cake is already loose. You can also cut along the edges with a sharp thin knife if it is not completely loose. Then carefully pour it on a wire rack and let it cool completely. For example, cheesecake is an exception, it allows you to cool in the form. And for muffins, you can also use paper cases in which you also serve them immediately.
Help, my cake has broken out of the mold, now what?
Unfortunately, it can sometimes happen that your cake comes out of the mold in pieces or damaged. You can then cover it with a layer of icing, melted chocolate, fruit and/or a cream mixture of mascarpone and whipped cream. Fortunately, a crack or damage does not affect the taste.
You will find more useful information about cakes here.