How to unmold a cake: tips and tricks to get the cake out of the mold perfectly

Toss in the first piece of broken cake who was never disappointed because he went to unmold and crumbled the whole cake.

The cake may even be delicious and the dough is fluffy, but we also want it to be beautiful, right? After all, you might want to show it off to visitors or even post a photo of your creation on Instagram – and a crumbled cake isn’t going to be a big hit.

Whether it’s due to lack of experience or excess anxiety, know that you’re not alone in ending up with a broken cake. However, that is no reason to be discouraged.

Taking some care and performing very simple measures before and after baking your cake, it will be much easier to get it out of the pan. Write down our tips:

1. Wait for the cake to reach the ideal temperature

If you’ve just taken the cake out of the oven, don’t even think about unmolding it while it’s still hot, as it’s a disaster. Anxiety is great, we know, but so is the chance of something going wrong.

Therefore, the best thing to do is wait for the cake to get warm and unmold. You don’t need and shouldn’t wait for it to cool completely, as in that case it can also crumble.

2. How to grease and flour the mold

You can use oil or butter to grease the pan, both work well. The difference is that the oil may leave a taste that doesn’t go well with the cake, while the butter is more neutral.

Once you’ve chosen the fat you’re going to use, use a paper napkin or a sheet of paper towel to spread it very well across the pan, without forgetting the corners or saving!

Then, put two to three tablespoons of flour in the pan and make movements so that it sticks to the butter or oil. At the end, turn the mold to discard what’s left of the flour.

3. Do not use margarine to grease

You can even use margarine to grease the mold, but only if it has more than 74% lipids in its composition (which you can find out by checking the package). That is, no using light margarine for this function, as it will not work very well.

The explanation for this is that margarine usually has a lot of water in its composition and, with the heat of the oven, this water will evaporate, leaving the bottom of the cake dry and more likely to stick to the pan.

4. Leave the mold in the fridge

If you leave it to grease and flour the form when baking the cake, know that it can be more interesting to do these processes in advance and put the form in the fridge for about 10 minutes.

When subjected to a lower temperature, the butter becomes more consistent and takes longer to melt in the oven. This way, the bottom and sides of your mold will be greased for longer, making it easier to unmold.

5. Traditional cake form

In addition to the tips above, use a knife or spatula to unglue the edges of the cake from the sides of the pan, as this will help when you are going to remove it completely.

6. Shape with hole in the middle

In the case of shapes with a hole in the middle, sprinkle some flour on top and make movements so that it falls along the edges. Gently tap the pan from the outside before turning it over to unmold.

7. Creamy cakes (cassava, corn, creamy cornmeal, etc.)

Unlike cakes that are naturally drier, such as chocolate and carrot cakes, which are easier to unmold, creamy cakes need more care not to break.

In this case, you can replace the wheat flour with breadcrumbs, which is thicker and will protect your cake more from crumbling. Another tip is to grease the form normally, cover it with a sheet of parchment paper and grease it again on top of the paper, ensuring that nothing will stick.

Following these tips, your cakes will be tasty and whole, allowing for a beautiful presentation.