Toss the first piece of broken cake who was never disappointed because it was unmolding and crumbled the whole cake.
The cake may be tasty and fluffy, but we also want it to be beautiful, right? After all, you might want to display it for visitors or even post a picture of your creation on Instagram? and a crumbly cake will not be very successful.
Whether you are inexperienced or anxious, know that you are not alone when you end up with a broken cake. But that is no reason to be discouraged.
Taking some precautions and taking simple measures before and after baking your cake will make it much easier to get it completely out of shape. Write down our tips:
1. Wait for the cake to reach the ideal temperature.
If you have just taken the cake out of the oven, do not even think about unmolding it while it is still a disaster. The anxiety is great, we know, but the chance of something going wrong is also.
Read also: 16 cooking tricks every chef uses and needs to know
Therefore, the best thing to do is to wait for the cake to warm and unmold. You do not need or expect it to cool completely, as it can crumble in that case as well.
2. How to grease and flour the shape
You can use oil or butter to grease the pan as both work well. The difference is that the oil may leave a taste that does not go well with the cake, while the butter is more neutral.
When you choose the fat you are going to use, use a paper napkin or a paper towel to spread it very well around the shape, without forgetting the corners or saving!
Then pour two to three tablespoons of flour into the pan and make movements so that it sticks to the butter or oil. At the end, turn the pan over to discard what's left of the flour.
3. Do not use margarine to grease
You can even use margarine to grease the pan, but only if it has more than 74% lipids in its composition (which you can find out by checking on the packaging). That is, nothing to use light margarine for this function, because it will not work very well.
Read also: 4 tips to find out if the oil is hot to fry
The explanation for this is that margarine usually has a lot of water in its composition and, with the heat of the oven, this water will evaporate, leaving the bottom of the cake dry and more likely to stick together.
4. Leave the pan in the fridge
If you leave it to grease and flour the pan when baking, know that it may be more interesting to do these processes in advance and refrigerate the pan for about 10 minutes.
When subjected to a lower temperature, the butter becomes more consistent and takes longer to melt in the oven. This way, the bottom and sides of your shape will be greased longer, making it easier to unmold.
5. Traditional Cake Shape
In addition to the tips above, use a knife or putty knife to unglue the edges of the cake from the sides of the pan as this will help when you completely remove it.
6. Shape with hole in the middle
For shapes with a hole in the middle, throw a little flour over it and make it fall over the edges. Lightly tap the outside of the pan before turning to unmold.
Also read: 4 basic yet very effective tricks to make the cake batter really fluffy
7. Creamy cakes (wahoo, corn, creamy cornmeal etc.)
Unlike naturally drier cakes, such as chocolate and carrot cakes, which are more easily unmolded, creamy cakes need more care not to break.
In this case, you can exchange wheat flour for breadcrumbs, which is thicker and will further protect your cake from crumbling. Another tip is to grease the pan normally, coat it with a sheet of parchment paper and grease it again over the paper, ensuring that nothing will stick together.
By following these tips, your cakes will be tasty and whole, allowing a beautiful presentation.
How to Make a Giant Cupcake Cake (May 2024)
- 1,230
