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Old 09-19-2005, 11:44 AM   #1
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Cake tins - how to get the cake out??

I seem to be ruining my cakes trying to get them out of the tins after cooking: the mix seems fine but there's no way to get them out w/out wrecking them. Grease / flour in use to no obvious avail...

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Old 09-19-2005, 11:48 AM   #2
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Try silicone form or spring form... those two types are nearly foolproof when it comes to extracting a cake without wrecking it....
(However when you use a silicone form do not forget to put the form on some solid support something like a metal baking sheet or a rack straight out of the oven... it is almost unmanageable by itself when it is full of semi-liquid batter!!)
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Old 09-19-2005, 12:02 PM   #3
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Another thing to try is putting parchment paper on the bottom of your cake pans.


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Old 09-19-2005, 12:06 PM   #4
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Just checked ebay for spring form cake tins, I think that's the answer. But they are 3 sizes in a set and I'd like 2 the same size for a sandwich cake. Can I just saw through the horizontal plane of a deep single cake to form 2 shallower ones? Or would it look shoddy?

(Also: what can I do with the pile of wrecked cakes, culinarily speaking?)
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Old 09-19-2005, 12:12 PM   #5
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Quote:
Originally Posted by falsedog
Just checked ebay for spring form cake tins, I think that's the answer. But they are 3 sizes in a set and I'd like 2 the same size for a sandwich cake. Can I just saw through the horizontal plane of a deep single cake to form 2 shallower ones? Or would it look shoddy?

(Also: what can I do with the pile of wrecked cakes, culinarily speaking?)
Don't worry, slicing the one tall cake horizontally is extactly what is normally done to make a layered cake. Just make sure to use a large serrated knife that cuts well otherwise your cake is AGAIN in danger of being wrecked...
Good luck and happy baking, keep us updated!

(ps: for the crumbles of cakes, you can use it for some nice ice cream topping... or enjoy it with some fruits and whipped cream... at worst you can always make the birdies happy!!)
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Old 09-19-2005, 12:37 PM   #6
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I use sugar in place of flour when getting my pans ready.
It seems to work better for me.
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Old 09-19-2005, 01:25 PM   #7
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I'd give parchment paper a try before investing in all new bakeware. You may find it's the easiest solution. Plus, there's no guarabtee the cakes won't stick to the springforms. It's just easier to get them out.
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Old 09-19-2005, 01:47 PM   #8
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Quote:
(Also: what can I do with the pile of wrecked cakes, culinarily speaking?)
Make homemade trifle! If you're cake was chocolate go for something like a can of black cherries and loads of whipping cream for a Black Forest cake style trifle.

If it was white (yellow) the sky is the limit, I love to use a mix of strawberries and raspberries and some homemade custard.

If it was a spice cake, it's great with slices of plums,apples or pears and toffee sauce between the layers.

You can use it between layers on a tall ice cream sundae, instead of bread in a summer pudding (it needs to be a strong cake like a pound cake to work for this, as summer pudding traditionally calls for bread), or just grab a fork and eat it as is...might not look like a magazine cover, but chances are it'll still taste great.
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Old 09-19-2005, 02:09 PM   #9
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I would not have thought of making a trifle with a wrecked cake. However, you can also make rum balls with it. You can also dry the cake out, grind it into cake crumbs, and use those to decorate the sides of a cake. Also, make a Linzer Torte!
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Old 09-19-2005, 04:52 PM   #10
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Thanks for the tips, I think the rum balls may be the next disaster cake recipe I try. I actually pieced the cake back together, it held in place with butter cream quite well. Tastes great, looks like it fell on the floor though!
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