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cake prep 101
Cakes come in all shapes and sizes, but most benefit from these three techniques. Follow the tips on this page to help make sure your cake always comes out of the pan in one piece and stays as fresh as possible.
How to Line a Cake Pan with Parchment Paper
To help remove cakes from their pans, we often line the pan with parchment paper before baking. Otherwise, the cake could stick and break into pieces as you attempt to remove it!
How to Line a Cake Pan with Parchment Paper
- Place cake pan on sheet of parchment paper and trace around bottom of pan.
- Cut out parchment with scissors.
- Then place parchment into greased pan.
How to Remove Cakes from Pans
Some cakes cool completely in their pans, while others need to be removed while they are still warm so they can cool on wire cooling racks. Ask an adult for help if the cake is still warm.
How to Remove a Cake from its Pan 1
- Run butter knife around edge of cake to release cake from pan.
- Place cooling rack on top of cake. Hold bottom of cake pan with one hand (use oven mitt if pan is still hot) and place second hand on top of cooling rack. Turn over pan so cake falls gently onto rack.
How to Remove a Cake from a Pan 2
- Carefully peel parchment paper away from cake and discard. Place cutting board or serving platter on top of cake and flip cake right side up onto cutting board or serving platter.
- Remove cooling rack.
How to Store Cakes
Snack Cakes: Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours.
Sheet Cakes, Layer Cakes, Cupcakes, and Tea Cakes: Cooled, unfrosted cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. Once frosted (or glazed), cakes can be refrigerated for up to 24 hours; let cakes come to room temperature before serving.
Pound Cake and Olive Oil Cake: Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
