How to prevent the cake from sticking to the mold?

We all know that cake is a common dessert in life. It has many types, rich flavors, and different methods. Many people make cakes at home. When making cakes, many people find that the cakes are easy to stick to the mold. So what should we do if the cakes are easy to stick to the mold? Let's take a closer look!

What kinds of cakes are there?

Of course, there are too many types of cakes, so here we will only talk about the types of cakes with bare bases. Because all kinds of fancy cakes are based on bases:

1. Chiffon Cake

This type of cake is the most familiar to us. It is made by beating eggs and mixing them. The ingredients are very simple, including eggs, vegetable oil, sugar, flour, and liquid. However, because of the beating of egg whites, the cake is particularly light and soft. It also has a relatively high water content, so it tastes moist.

Of course, there are some variations of chiffon cake, such as hot dough chiffon cake, ancient cake, and the recently popular shaking hip cake. The production methods are very similar and can all be attributed to chiffon cake. Their common characteristics are: separate egg beating, high water content, less fat, and less flour ratio.

2. Sponge Cake

In fact, in principle, chiffon cake belongs to the category of sponge cake, but the domestic custom is to separate them, so I will still divide them into two different categories.

The characteristic of sponge cake is that it has a strong egg flavor. It is thicker than chiffon cake overall and has a denser texture. Sponge cake made with the same ingredients will not rise as high as chiffon cake.

There are two common ways to whip sponge cakes: one is to separate the egg whites and yolks, and then beat the egg whites and mix them with the egg yolk paste. The whole egg is to beat the whole egg together. Since the fat used in sponge cakes is generally liquid butter, it has a stronger milk flavor than chiffon cakes.

The flour content of sponge is higher than that of chiffon cake. Therefore, some weight-bearing cakes, such as fondant and Korean-style decorated cakes, require a lot of decorations, so use more sponge for base coating.

3. Heavy oil cake

This type of cake is not fluffed by eggs, but by whipping butter. Although air is also introduced into the butter, it is still relatively limited compared to eggs. Therefore, heavy oil cakes have a heavier, denser taste, a strong milky flavor (that is, the flavor brought by butter), and a stronger load-bearing capacity.

Some heavy oil cakes do not even rely on butter to send, but add baking powder to make them fluffy, such as Madeleine, Brownie, etc. This kind of cake is not suitable for the taste of Chinese people, so it is often used as the base for cakes that need a lot of decoration at weddings, events, etc.

How to fix different cakes sticking to molds

After talking about cake types, let’s take a look at how to prevent sticking? That is, how should we choose different cake molds?

1. Chiffon Cake

When talking about the characteristics just now, I mentioned that chiffon cakes have a small proportion of flour and a high water content, so in order to expand, they must find a support to climb up. This is why it is not recommended to use a non-stick mold to make chiffon cakes. Non-stick molds can easily cause chiffon cakes to not grow high and collapse when they are out of the oven. (If you are an expert, just ignore this)

Therefore, the chiffon must stick to the mold, and it can climb higher if it sticks to it. So don't think about applying oil on the mold, don't think about putting oil paper on it, etc., just wash the mold honestly.

However, Lekui has several silicone chiffon molds. I have tried them and they are indeed easy to demold and will not affect the growth of the chiffon. Some friends like to use paper cups, which can also save the trouble of washing the molds. Friends who have a headache washing the molds can choose these two.

2. Sponge cake and heavy oil cake

Sponge and heavy oil cakes are different from chiffon cakes. They do not need to rely on the inner wall to climb up, so we can use the following methods to prevent sticking:

1. Choose a non-stick mold for production.

2. Use oil paper to pad the inside to prevent stains.

3. Melt the butter into liquid and brush it on the inner wall of the mold, then sprinkle a layer of high-gluten flour (low-gluten flour is easy to clump), and shake off the excess flour. Vegetable oil is less anti-sticking than butter.

Mould cleaning and maintenance

What should I do if the mold is difficult to wash after making the chiffon cake?

The most common method is to soak it in water for a few hours, wait until the cake residue on the wall is softened, then use a soft scraper to scrape it off, and then use a scouring pad to clean it. In fact, there is very little residue after scraping it off, so it is easier to clean.