In this brief guide, we are going to answer the question “Can you cool a cake in the fridge” with an in-depth analysis of whether or not you can cool a cake in the fridge. Moreover, we will have a brief discussion about how to cool the cake using simple steps.
So if you are in search of an answer to Can you cool a cake in the fridge, then you need not worry as we are going to answer all your questions.
So without much ado, let’s dive in and figure out more about it.
Can you cool a cake in the fridge?
Yes, you can cool a cake in the fridge. The refrigerator is the quickest way to cool a cake. After leaving your cake on the counter for a few minutes to cool down, put it in the fridge for ten minutes. The cake will not be completely dry in ten minutes.
Just keep the following reminders in mind:
- Cool the cake upside down if it’s an angel cake or a sponge cake. As the cake’s enlarged molecules cool and compress, this will keep your sponge or angel cake from collapsing.
- One of the dangers of employing a quick cooling process is that if you aren’t familiar with how the cake reacts to temperature changes, you can wind up with a cake that collapses unexpectedly.
- If you need to cool a pound cake, remove it from the pan first and then cool it. When cooling a pound cake on a baking tray, condensation can form, which can harm the cake. Cooling pound cakes with a wire rack is much more efficient.
How to cool a cake using simple steps?
One of the most important reasons to wait for your cake to cool is that it is still quite delicate when it is hot, and spreading the icing will likely result in shattering and a lot of crumbs, compromising your flawless finish.
Another reason to wait is that if the cake is too hot, the icing will melt into the cake instead of staying in place. And no one enjoys a cake that is too wet.
There are some steps to cool your cake:
Remove the cake from the pan
The first step in allowing your cake to cool quickly is to remove it from the hot pan. Even after the cake has been removed from the oven, the pan in which it is baked is still fairly hot.
Cake pans really retain a lot of heat and prevent cool air from reaching the cake.
Taking the cake out of the pan, away from the hot metal, and allowing some cold air to reach the cake itself is a simple solution to the hot pan problem.
It is not, however, as simple as flipping the cake out of the pan as soon as it comes out of the oven. If you do this, the cake may immediately crack and fall apart when you turn the pan upside down. Nobody wants a shattered cake!
Allow ten minutes for the cake to cool in the pan after it comes out of the oven. Then, immediately on top of the cake, set a plate or cake board. Turn the pan over, allowing the cake to catch on the plate or cake board and hold it together. Remove the cake pan from the cake by gently pulling it straight up.
Using a cooling rack
Using a cooling rack to assist in the cooling of your cake will greatly speed up the process. With all that heat, if you lay a cake on a plate or cake board to cool, the bottom of the cake is smothered, imprisoned, and stuck!
The cake is lifted off the table by a cooling rack, which allows cool air to reach every portion of the cake. This is a really simple and effective approach to speed up the cooling process of your cake.
You can read how to make a chocolate cake here.
Cut the cake
Cutting a cake is one of the quickest methods to chill it. You’ll be cutting the cake anyway if you plan to cover it with icing or a yummy filling, so why not do it now?
When you slice the cake horizontally to prepare it for later filling, you enable more cool air to touch the cake. Instead of one thick cake with the heat trapped inside the dense center, you now have numerous thin layers of cake.
Cut the cake gently with a serrated knife, which will not tear the soft warm cake but will easily see through it.
Slow and steady wins the race! You risk ripping the delicate new pastry if you try to cut the cake too quickly. Spread the layers out on a cooling rack once they’ve been sliced, and your cake slices will be cold in no time!
If you don’t plan to stuff your cake, you can still cut off the top to release trapped steam and speed up the cooling process. The warm, delectable cake top can then be eaten—sounds like a real winner!
Cool in refrigerator
One of the most typical methods for swiftly chilling a cake is to place it in the fridge or freezer while it is still warm. Of course, this will assist in the speedier cooling of your cake!
However, take in mind that while the top of the cake may be cool to the touch, the center may still be rather hot when utilizing a fridge or freezer.
To expedite the cooling process, place the cake in the refrigerator or freezer while using the other cooling methods. This entails removing the cake from the hot pan and freezing it for a few minutes.
The cake should then be gently sliced and returned to the freezer. Place the cake on a cooling rack to finish cooling at room temperature. If you placed a cake in the refrigerator or freezer, don’t forget about it! Unwrapped cakes in the freezer can quickly dry up, causing a whole new set of issues.
Cooling a cake in the fridge or freezer immediately after it comes out of the oven can also affect the crumb quality. Yes, the fridge and freezer can assist, but don’t keep your cake there for too long or you’ll end up with a cake that’s “frozen on the outside, hot in the middle”!
In this brief guide, we answered the question“Can you cool a cake in the fridge” with an in-depth analysis of whether or not you can cool a cake in the fridge. Moreover, we also have a brief discussion about how to cool the cake using simple steps.