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Cakes tips
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BY KATHLEEN PURVIS
Mcclatchy Newspapers
Article Last Updated: 09/04/2007 12:06:30 PM CDT in the St. Paul Pioneer Press
Q. Could you suggest the best methods (metal vs. glass pans, butter vs. nonstick spray, pan/cake temperature etc.) to ensure my cakes unmold without crumbling?
A. I can offer a few suggestions:
Get an oven thermometer. Most home ovens run as much as 50 degrees too high or too low. If the temperature is too high, the cake may overbake and get dry.
Learn how to check for doneness. Doneness indicators vary by recipe (a cheescake shows different signs than a devil's food cake). But for most butter-based cakes, a toothpick inserted in the middle should come out clean, the cake should pull away from the edges, and the top should spring back when you touch it lightly.
Grease the pan if the recipe calls for it. Either cooking spray or shortening are fine. Butter tastes better, but it can scorch.
Pay attention to the recipe's cooling time. If you try to remove a cake too soon, it can stick and crumble. If you let the cake cool too long and it's sticking, put it back in a 350-degree oven for three to five minutes.
Pans do make a difference. Metal cake pans are the best. Aluminum conducts heat evenly. Dark-colored metal can retain more heat, so you may need to lower the temperature by 25 degrees. Dark aluminum pans with nonstick coatings, such as Baker's Secret, give good results.
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