I bet every baker knows that baking cake is a complex process. There is so much you need to do properly when baking a cake like creaming, frosting, and using ingredients at the right temperature. In general, cakes are made for special occasions hence everybody wants their cake to be perfectly delicious. To bake a perfectly delicious cake you will need a good cake mold. Not just a perfect cake mold is enough for baking the special-occasion cake you will also need to know how to use them properly. Knowing the Importance of prepping, how to prep, and basic knowledge of science.
Here are a few no-fail ways to use your high-quality cake mold.
Things to consider when choosing a cake mold
A pleasant baking outcome is guaranteed if your cake mold is constructed of high-quality materials, like aluminum. Due to its excellent ability to conduct heat, aluminum evenly distributes heat across the entire cake. You can count on receiving a stunning cake that is light and golden brown. Additionally, the uniform heat distribution will guarantee that your cake rises to the same height and keep crumbs to a minimum. Something from which you’re decorating procedure will greatly benefit.
To buy SunBrand aluminum cake Mold
Measurement for a Cake Mold
Knowing how to measure a cake tin is quite helpful because some recipes call for a specific size of the cake mold. You do not need to count the lip or outer edges of cake tins because they are measured from one inside edge to the other.
- Measure the depth from the mold’s bottom to the top of the inside edge.
- For volume: Filling your tin with water and then pouring it into a measuring jug is the simplest way to measure volume.
- Run your ruler or tape measure across the circumference of your round tin for tins. If your tin has a sloped side, measure it from the bottom.
When to grease a cake mold
The recipe you’re using will determine whether or not you need to grease your cake mold. You don’t oil the mold when baking a cake that calls for beaten eggs in the recipe. Because the beaten egg whites give the cake its rising strength. The ideal way for beaten egg white cake batters to rise is to be able to grab onto and ascent the sides of the cake mold; if the mold were greased, the batter would collapse.
It is best to oil the cake mold when baking cakes that contain butter or the majority of fats. These recipes frequently use extra leavening, such as baking soda and/or baking powder, to aid in rising rather than relying on clinging to the mold sides. You should oil the mold to prevent the batter from actually clinging to the dry sides.
When to flour a cake mold
The recipe you’re using will determine whether or not you need to grease your cake mold. You don’t oil the mold when baking an angel food cake because the beaten egg whites are what give the cake its rising strength. The ideal way for beaten egg white cake batters to rise is to be able to grab onto and ascent the sides of the cake mold; if the mold were greased, the batter would collapse.
It is best to oil the cake mold when baking cakes that contain butter or the majority of fats. These recipes frequently use extra leavening, such as baking soda and/or baking powder, to aid in rising rather than relying on clinging to the mold sides. You should oil the mold to prevent the batter from actually clinging to the dry sides.
3 ways to prepare a cake mold
#1 Method:
Just fit a circle of parchment or wax paper to the bottom of the mold and spray the sides of the mold with cooking spray. You can even coat the sides without using a spray by using butter or vegetable oil.
Simply set the empty mold on top of a sheet of parchment or wax paper, trace around it, and cut out the circle to create the ideal-sized liners for the bottom of your mold. Once you’ve made as many layers as you’re making, repeat the process. After greasing the mold’s sides, just insert the liner into the mold before pouring the batter on top.
#2 Method
Many cake recipes will advise you to grease and flour the mold, which simply means to grease the entire mold and sprinkle on one tablespoon of flour later. Shake the flour around until the mold’s bottom and sides are well-coated.
You can use butter or vegetable oil and distribute it evenly with a paper towel to complete the method’s greasing step. And for the flour component, all-purpose flour is advised unless otherwise specified in the recipe.
#3 Method
This is the riskiest of the three methods mentioned above since there is no additional safety net like there is with a mold liner or flour coating, In case you decide to use this method, using a cooking spray with flour is your best chance. You can also use butter or vegetable oil as an alternative.
How much should a cake mold be filled?
We advise filling your molds with batter no more than 2/3 full in order to allow space for your cakes to rise. This is a decent general rule of thumb for cakes, cupcakes, muffins, and sheet cakes even if certain recipes may specify otherwise.
How to take your cake out of the mold?
It’s always difficult to take a cake out of the mold, but it doesn’t have to be! If you’ve done everything right, taking it out of the mold should be simple.
When should a cake be removed from its mold after cooling?
It’s a good idea to let your cake cool in the mold for approximately 10 to 15 minutes before removing it unless the recipe specifies otherwise. This avoids tears and breaks in your crumb by allowing the cake to gradually release from the mold as it cools.
How to remove a cake from a cake mold
It should be a piece of cake to remove your cake from the mold once it has cooled down for a few minutes. Place a plate or cooling rack over your cake mold, then turn them both over so the plate or rack is on the bottom and the cake mold is on top.
To release your cake, gently remove the mold. If your cake is still stuck, you may either wait for it to cool down for a little while more or use a paring knife to loosen it up.
You are now ready to begin baking after preparing your cake mold.