How to Cool a Cake

If you have ever had the misfortune of ruining a special cake because it wasn’t cooled properly and either got stuck in the pan or came falling out it pieces, follow these steps to ensure proper cooling that is, well, a piece of cake.

Difficulty: Moderate

Instructions

1. Bake the cake. Using the times and temperatures laid out in the recipe, bake the cake until a toothpick inserted in the center of the cake comes out free of batter.

2. Cool in the pan. Remove the pan from the oven and allow the cake to cool, while still in the pan, for 10 minutes.

3. Remove the cake. Using a cooling rack laid on top of the open side of the pan, flip the pan and rack over at the same time so the pan is now facing downward and the rack catches the cake. You could also use a plate in place of the cooling rack, which makes decorating easier since the cake is already on the plate on which it will be served. Note that the cake may not slip out on its own.

4. Lift pan carefully. Once the rack is safely setting on the counter, gently lift off the pan to reveal the baked cake. Allow the cake to cool on the rack for one hour before icing.

Tips & Warnings

• If your cakes tend to stick to the pan, use a non-stick product such as Wilton Cake Release, which can be found on the Wilton cakes website.
• If you let your cake cool in the pan too long, it may not come out easily. Try putting it back in the oven at 250 degrees for three minutes to help loosen it.
• Allow your cake to cool thoroughly—at least one hour—before attempting to ice it. Failure to do so will result in melted icing and a big mess.

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