On Wed, 23 Feb 2005 21:11:02 GMT
"Vox Humana" wrote:


I do try to wait 10 minutes before releasing the cake. As you say, the
cake is stronger after cooling. I think that you can have problems if
you let the cake fully cool in the pan. I speculate that the cake steams
in the pan, creating a sticky layer that attaches to the pan. That's
been my experience although the theory may be wrong.


That could be the case. It's actually been a while since i made a cake.
There are Other People in my family who are the designated cake suppliers
at gatherings so i typically only bake a cake when I get a hankering for
pineapple upside-down - which is of course a whole other shooting match.

If the OP's counter is getting steamed by the cake when it sits on the
cooling rack, might that indicate that it's too hot still?

Maybe the trick is to wait until the pan is cool enough to handle but
not so long that the cake itself is room temperature, which is generally
what i end up doing since i somehow can't manage to keep actual potholders
in the kitchen and i find it difficult to flip out a cake while holding it
with bunched up towels.

I'm pretty sure my brother Steve used to flip them over onto the rack
and let them sit upside-down in the pan for a few minutes before gently
lifting the pan off.