In article
>,
Kalmia > wrote:

> On Mar 30, 6:31*pm, Melba's Jammin' >
> wrote:
> > In article >,
> >
> > *Goomba > wrote:
> > > For you cake baking pros out there- do you cool the cake in the pans
> > > entirely or turn out onto a cooling rack to finish cooling?
> >
> > > I just baked a banana cake and let the two layers cool in the pan aprox
> > > 20 min, then turned out onto a rack. Now I find the tops have stuck to
> > > the rack and left a nice gouge in each one. *I can handle that since I'm
> > > going to assemble with some sort of filling before frosting. I think I
> > > can hide the gouges. *But it got me to wondering if I'd forgotten some
> > > rule of cake cooling....?
> >
> > > (and I know I goofed leaving them upside down on the rack as perhaps the
> > > bottoms were sturdier)
> >
> > > Goomba
> >
> > If I'm going to take the cake out of the pan/s:
> > Cool in the pan on a rack for 15 minutes.
> > Invert on rack, place another rack on top (actually the bottom of the
> > layer), and flip it over. *Now you're top side up. *
> > If you have two layers, you need three racks. *I have four.
> >
> > When you assemble a layer cake, the bottom layer goes topside down onto
> > your serving plate, filling or frosting added, top layer goes on right
> > side up. *Finish icing. *
> >
> > Wrapping the outside of the pan with dampened terrycloth toweling before
> > pouring the batter in will keep a hump from forming in the middle of the
> > layer.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> > Angel Food Dessert, March 23, 2010
>
> How do you keep the ends attached to each other? Safety pins? Just
> curious, not trying to be a wise behind.

No problem. I forgot to include that info. I used T-pins.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010