Have you just spent hours making a delicious sheet of cheesecake or cheesecake? So how does it feel if the final appearance of the cake turns out to be not as perfect as you imagined? Maybe the surface is cracked, the texture is not smooth, or there are even broken parts. If this situation occurs to you, think about this: Was the cake completely cold when it was removed from the pan? Removing the cake from the tin while it's still warm runs the risk of ruining the texture of the cake; As a result, the beauty of your cheesecake will be reduced. Don't worry, there are several ways you can try to remove the cake from the pan without sacrificing texture or shape. For more, keep reading this article!
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Method 1 of 3: Removing the Cake from the Bottom of the Pan
Step 1. Refrigerate the cake overnight
This is the most important step that will determine the shape and texture of your cake once it is removed from the pan. If the cake is removed from the pan while it is still warm or at room temperature, it will likely crack or even crumble. Don't skip this step if you want the perfect cake look! But remember, make sure you cool the cakes to room temperature before placing them in the refrigerator or freezer to prevent sudden changes in temperature.
Step 2. Remove the cake from the sides of the pan using a knife and hot water
Removing the cake from the sides of the pan using a knife and hot water is the best method worth trying. Pre-wet your butter knife or bread knife with hot water; The easiest way is to soak it in a bowl of hot water. After that, circle the sides of the pan with the knife at a warm temperature. I bet your cake will come off easily from the sides of the pan!
- To prevent the surface of the knife from drying out and ending up damaging the sides of the cake, re-wet the knife whenever necessary.
- Don't use cold water! Besides being ineffective, cold water will actually increase the risk of the cake cracking or breaking.
Step 3. Warm the bottom of the pan to remove the cake
Removing the cake from the bottom of the pop-up pan requires a special trick. To make the process easier, try heating the bottom of the pan so that the butter in the cake mixture softens and the cake can be removed more easily. Try some of the techniques below:
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Use a blowtorch (a kind of tiny gas cylinder that is often used to give food a burning effect).
A blowtorch is the perfect tool for warming the bottom of your cake pan! Hold the edges of the pan with oven-specific gloves or a thick cloth. After that, turn on the blowtorch and point it at the bottom of the cake pan. The heat from the blowtorch will soften the butter and cheese (two of the main ingredients of cheesecake) and make it easier for you to remove the cake from the bottom of the pan. Be careful not to overheat the bottom of the pan!
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Use a gas stove.
Hold the edges of the pan with oven-specific gloves or a thick cloth. After that, turn on the stove and slowly bring the bottom of the cake pan to the heat of the stove. If you don't have a gas stove, a gas lighter can work just as well. Again, don't overdo it.
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Use a knife soaked in hot water.
This method is not recommended, especially since water can damage the texture of the base layer of the cake. But if you don't have a blowtorch, gas lighter, or gas stove, this method is worth trying.
Step 4. Lift the sides of the pan
Unlock the locks or hinges on the sides of the pan and gently lift the sides of the pan. The cakes that have been refrigerated will retain their texture and position while this process is done. If any part of the cake is not smooth, smooth it with a knife moistened with hot water.
Step 5. Transfer the cake to a serving plate
After warming the bottom of the cake pan, immediately transfer the cake to the serving plate you have prepared. If you're still having trouble doing this, gently push the base layer of the cake with the side of the knife (not the blade!) to make the process easier. Remember, you're pushing for a cake crust, not a soft cake batter.
Many people prefer not to remove the cake from the bottom of the pan. If you prefer to serve the cake without removing it from the bottom of the pan, skip the steps above. To "hide" the bottom of the pan while enhancing the appearance of the cake, decorate the edges of the cake with strawberry or raspberry slices
Method 2 of 3: Lifting Cake with Spatula
Step 1. Refrigerate the cake overnight
Cakes that are still warm or at room temperature are at risk of cracking or crumbling when removed from the pan. Make sure your cakes are completely cool and firm before decorating or removing from the pan.
Step 2. Remove the cake from the sides of the pan
To make the process easier, circle the sides of the pan with a butter knife or bread knife moistened with hot water. To prevent the knife from drying out and ending up damaging the sides of the cake, re-wet the knife whenever necessary. Once the cake is removed from the pan, open the lock or hinges on the sides of the pan and gently lift the pan.
- Do not immerse the knife in cold water. The result is less effective!
- You can trim the cracked or less smooth side of the cake with a knife that has been soaked in hot water.
Step 3. Lift the sides of the pan
Unlock the locks or hinges on the sides of the pan and gently lift the sides of the pan. The cakes that have been refrigerated will retain their texture and position while this process is done. If any part of the cake is not smooth, smooth it with a knife moistened with hot water.
Step 4. Prepare three large spatulas and ask a friend to help lift the cake
This method will only work if it is done with the help of someone else; cakes lifted with only two spatulas run the risk of falling or crumbling. Three spatulas should be enough to lift the cake and transfer it to a serving plate. Remember, choose a spatula that is thin, wide, and flat to make transferring the cake easier.
You can also warm the bottom of the pan before transferring the cakes to a serving plate. This trick is effective in preventing the bottom layer of the cake from sticking to the bottom of your pop-up pan
Step 5. Very carefully slide the spatula into the gap between the cake and the bottom of the pan
Push the spatula as far as it will go and make sure that most of the bottom of the cake is covered with the surface of the spatula. Adjust the position and distance between the spatulas so that the entire cake is well coated.
Step 6. Transfer the cake to a serving plate
Hold two spatulas and ask a friend to help hold the third one. On a count of three, gently lift the cake and transfer it to the serving plate you have prepared. For best results, do this process quickly but carefully.
- Make sure you and your friend lift the cake at the same time and tempo to prevent the cake from falling or being damaged.
- Once the cake has been transferred to a plate, gently pull the spatula from the bottom of the cake.
Method 3 of 3: Line the Baking Pan with Parchment Paper
Step 1. Line a baking sheet with parchment paper (special paper used for baking cakes)
Lining the pan with parchment paper will make it easier for you to remove the cake from the pan later. Cut the parchment paper into circles (make sure the parchment paper is slightly larger than the diameter of the pan you are using). After that, place parchment paper on the bottom of the pan; this method prevents the dough from coming into direct contact with the bottom of the pan so that when the cake is done, you can immediately remove it with the paper. Unlike a metal base, parchment paper won't spoil the appearance of your cake when you serve it.
- Some cooks even line the baking sheet with cardboard beforehand, as the cardboard provides better support when the cake is removed from the pan. Cut cardboard the same diameter as your baking sheet, place it on the bottom of the pan, then cover it with a sheet of parchment paper.
- If you also want to line the sides of the pan with parchment paper, make sure the parchment paper is long enough to cover the entire side of the pan. Also make sure the width of the parchment paper is slightly higher than the height of the pan you are using. Once the cake has cooled completely, you should be able to easily remove it from the pan.
Step 2. Bake the cake according to the instructions
The presence of parchment paper will not affect the baking process. Bake your cake as usual.
Step 3. Refrigerate the cake overnight
Even though it has been coated with parchment paper, the texture of the cake can still be damaged if removed from the pan while the temperature is still warm. Therefore, make sure the cakes have cooled completely before removing them from the pan.
Step 4. Lift the sides of the pan
If the sides of the pan are not lined with parchment paper, circle a knife dampened in hot water to remove the cake from the sides of the pan. After that, open the lock or hinges on the sides of the pan and gently lift the pan. If the sides of the pan are already lined with parchment paper, you can immediately open the lock or hinge on the sides of the pan and lift it gently. Once the sides of the pan have come off, gently pull the parchment paper off the sides of the pan.
Step 5. Transfer the cake to a serving plate
Grasp the edges of the parchment paper lining the bottom of the pan and gently pull the cake onto the serving plate. The parchment paper should come off easily from the bottom of the pan.
Warning
- Do not remove the cake from the pan if it is still warm. Make sure you've refrigerated it overnight or for at least 12 hours.
- Make sure you use parchment paper, not wax paper (other types of baking paper are not necessarily heat resistant). Some types of wax paper can melt or even burn in the oven.
- Using a knife to remove the cake from the pan runs the risk of damaging your pan.
- If you're using a blowtorch or similar device to warm the bottom of the pan, make sure you're wearing oven-specific gloves or a thick cloth.
