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Cooling and Removing from Pans

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  • Cool layer cakes and sheet cakes 15 minutes in pans and turn out while slightly warm. Because they are fragile, they may break if turned out when hot.
  • Turn out layer cakes onto racks to finish cooling.

  • To turn out sheet cakes:

    1. Sprinkle the top lightly with granulated sugar.
    2. Set a cake board on top of the cake, and then set an empty sheet pan on top, bottom-side down. (If a cake board is not available, just set the upside-down sheet pan on top.)
    3. Invert both pans.
    4. Remove the top pan.
    5. Peel the parchment off the cake.

  • Cool angel food cakes and chiffon cakes upside down in pans so they do not fall back into the pans and lose volume. Support the edges of the pan so the top of the cake is off the bench. When cool, loosen the cake from sides of the pan with a knife or spatula and carefully pull out the cake.

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