Unmolding Cakes

The cake is done when a cake tester inserted in the middle comes out clean and the top springs back when pressed gently. The top will be lightly browned and the edges will have shrunk slightly from the sides of the pan. If you have no small children or inquisitive animals, leave the cake in the turned-off oven with the door open for 10 minutes. Otherwise, set the pan in a draft-free place for the same length of time. Then turn the cake out onto a cake rack.

For a springform pan, run a knife around the sides, slowly unbuckle the removable rim, and set aside. Let the cake rest a few minutes to allow moisture to escape. With the point of a knife loosen the bottom of the cake from the bottom of the pan. Then, holding the cake at a slight angle above the wire rack, slide it off the pan bottom and onto the rack.

To unmold from all other cake pans, place the wire rack across the top of the cake pan, resting it on the rim. With one hand firmly on the rack and the other holding the pan (don’t forget a potholder!) turn upside down. Now the rack is on the bottom and the cake pan is reversed upon the rack. Give a sharp jerk to the rack and pan to loosen the cake. The cake should slip out onto the rack. Gugelhopf, Bundt, and other ring cakes are left reversed.