How to get smooth surfaces baking with ramekins?

[bass_toan]

Hello fellow bakers,

I just baked myself some chocolate lava cake from scratch and from the top it looks smooth, though when I got it out of the ramekin the surfaces on the inside was rough but still maintained its shape.

So I was wondering, whats the technique to get all the surfaces smooth and finish with the restaurant quality presentation?

Thanks all and keep baking!

Toan

p.s the lava cake was too sweet hahhahaha

 

[buckytom]

isn't that what icing or melted chocolate is for?

actually, i don't know, toan. i'm not a baker. one should be around shortly. (most bakers are shortly an a-round, aren't they)

 

[betterthanabox]

I would think that buttering and/or buttering and flouring would help that. You could also try some pam spray if you didn't want to butter and flour.

 

[Chief Longwind Of The North]

Grease and flour the sides (butter, pam, baking spray, etc.). This will help create smooth sides on your ramekin cakes.

Seeeeeya; Chief Longwind of the North

 

[Andy M.]

Since you're making chocolate cakes, dust with cocoa instead of flour so your cakes won't have ugly white blotches on the sides.

 

[Chief Longwind Of The North]

Since you're making chocolate cakes, dust with cocoa instead of flour so your cakes won't have ugly white blotches on the sides.

Good call.

Seeeeeya; Chief Longwind of the North

 

[Silversage]

Cut a circle of parchment to put in the bottom. Then grease well, and use cocoa powder, as Andy said.

The parchment will help.

 

[bass_toan]

thanks everyone!