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.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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!
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.
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.