There are several factors to consider when you want to cool your cakes, depending on the type of cake you are making and how long you need to let it cool. If you go wrong, you will end up with a mushy, moist or broken preparation. Cooling in the refrigerator is the quickest technique, but you can also leave the cake on the counter or in the oven turned off. You can transfer it to a rack, keep it in the pan or even turn it upside down. Follow the tips and instructions in this article to cool it quickly and effectively based on the type of dessert you cooked.
Steps
Method 1 of 2: Chill the Cake in the Refrigerator
Step 1. Evaluate how much time you have available
Depending on the type of cake, you can complete the cooling in a couple of hours by following this method. Here are some details to consider:
- Angel food cakes, pound cakes, sponge cakes, as well as other soft and light desserts can cool in the refrigerator in one or two hours.
- This is not the ideal method for cheesecake, because rapid changes in temperature can alter its structure and cause cracks. Creamy and consistent desserts that are served cold must rest in the refrigerator for up to four hours.
- If you are cooling a traditional cake, you will have to wait 2-3 hours.
Step 2. Remove the cake from the oven
When cooked, carefully take it out of the oven, using the pot holders, and place it on the kitchen counter. Let it sit for 5-10 minutes. Here are some guidelines you should remember:
- If you are making cheesecake or other creamy dessert, you should turn off the oven and let the cake cool inside for about an hour before transferring it to the refrigerator. If you can't wait, you can put it in the fridge right away, but be aware that it may crack slightly.
- As for the cheesecake always, run a butter knife around the edge while it is in the mold and it is still hot, this will prevent it from sticking to the pan later.
- We recommend placing the pan on a wooden surface, such as a cutting board, to avoid damaging the kitchen counter with heat.
Step 3. Place the cake in the refrigerator
After letting it cool briefly on the kitchen counter, place it in the refrigerator for another 5-10 minutes. This will further reduce the temperature without it drying out excessively. After this time it should be quite cool to the touch. Again, there are details that you cannot overlook:
- If you are chilling a sponge cake or angel food cake, you should place it upside down. You can turn the pan upside down and rest the edges on the neck of a stable bottle. This prevents the cake from "deflating" as it becomes cold.
- If you are making a pound cake, you should remove it from the pan to allow it to cool. Leaving it in the mold for too long, it becomes excessively moist and ends up sticking to the pan. Transfer it to a wire rack and then place it in the refrigerator.
Step 4. Wrap the cake in cling film
Remove it from the refrigerator and seal the top of the mold with at least two layers of cling film. This traps the moisture inside the cake as it continues to cool.
If you took the cake out of the pan or put it upside down, you can skip this step
Step 5. Let the cake cool in the refrigerator for another hour or two
If you're making an angel food cake or pound cake, 60 minutes may be enough. If you've made cheesecake, wait a full two hours.
Step 6. Remove the cake from the pan
Use a sharp knife or butter knife and slide it along the perimeter of the cake, between the sides of the mold and the cake itself.
Keep the blade vertical so you don't accidentally cut the sides of the cake
Step 7. Remove the cake from the pan
Place a large plate on top of the mold, hold it firmly and turn everything upside down. Gently shake the pan to transfer its contents to the plate.
- If it is a particularly delicate dessert, carefully tap the bottom of the mold a couple of times until you realize that the cake has come apart.
- Now that it's cold, you can glaze and decorate it however you like!
Method 2 of 2: Chill the Cake on a Wire Rack
Step 1. Choose the correct grid
Make sure you get the right model for the size of the cake you are cooking. In general, the cake tins have a maximum diameter of 25 cm, a grid of at least 25 cm should therefore be suitable for almost all preparations. Cooling racks are an essential tool for every pastry chef and baker because they allow rapid and uniform cooling of all baked goods. Here are some details to remember:
- Choose a grill that fits easily into the dishwasher and the wall cabinet where you plan to store it.
- The cooling grids allow the air to circulate even under the cake, avoiding the formation of condensation which in turn makes the cakes moist and mushy.
Step 2. Remove the cake from the oven
When cooked, carefully take it out of the oven, using the pot holders, and place the pan directly on the wire rack.
If you are making cheesecake, you can simply turn off the oven and leave the cake inside to cool for about an hour. This technique allows delicate cakes to cool slowly and prevents cracks from forming
Step 3. Let the cake rest
At this point, it's worth checking the recipe instructions regarding cooling times, which can vary considerably based on the type of preparation. As a general rule, consider leaving the cake on the grill for 10-15 minutes.
The pan must be placed on the grill to allow the air to circulate even under the bottom
Step 4. Remove the cake from the mold
Remove the pan from the grill and place it on the kitchen counter. Take a sharp knife or butter knife and slide it along the edge of the cake, between the sides of the mold and the cake itself.
Make sure the blade is always vertical so you don't accidentally cut the sides of the cake. Slide the knife a couple of times to remove the cake
Step 5. Grease the grid
Before transferring the cake to it, you need to lightly grease it with cooking oil.
By placing the cake on the greased wire rack, you prevent it from sticking, as it is still hot
Step 6. Transfer the dessert directly to the wire rack (optional)
Place the latter on the mold and slowly flip both of them. Gently tap the base of the pan until the cake comes off. Lift the pan leisurely to leave the cake on the grill. Don't overlook these factors:
- If you are making cheesecake, you shouldn't put it on the grill. It is a very delicate cake and this method could ruin it.
- If you are making a pound cake, taking it out of the mold early can prevent it from becoming too soggy.
- If you want to chill an angel food cake, you should avoid using a rack and instead turn the pan upside down by placing its edges on the neck of a stable bottle. This "trick" prevents the cake from collapsing on itself as it becomes cold.
- Remember to use oven mitts or pot holders when handling the pan. Since it hasn't been out of the oven for too long, it may be hot enough to burn you.
Step 7. Remove the cake from the grid
After waiting the necessary time for it to cool completely, you can place it on a plate or tray to glaze or decorate it as you like.
Advice
- Cool upside down angel food cakes for three hours to make them as puffy as possible.
- To prevent the cheesecake from cracking, run the thin blade of a knife along the edges of the cake as soon as you take it out of the oven.
- You shouldn't let the pound cake cool completely in the mold; however, when it is very hot, it is also too delicate to take it out. Prevent it from getting soggy as it cools by removing it from the pan after letting it sit on the kitchen counter for 20 minutes.
Warnings
- Always wear oven gloves or protective gloves when removing the cake from the oven, to avoid burning yourself.
- Oven temperatures can vary, check the cake carefully to make sure you don't overcook it.
- If you try to get the hot cake out of the mold, you could break or crack it.
- If you are chilling an upside-down angel food cake, don't run the knife along the edges of the pan, otherwise you can break the cake!
