Do I need to cool the cakes before attemtping removal or should I remove them right from the oven..?
1314925
Most cakes will need to cool completely because as they cool they will pull away from the sides. If the cake is sticky, it will stick to the pan the longer it cools. Make sure to grease the pan, though. I use a cooking spray that has flour in it and that generally does well.
1314926
I think it's best to let them cool. They may break apart if you remove them hot.
1314927
My experience is that cooling for about 15 minutes works best. Hot cakes tend to "tear up".
1148108
I ordered early so I would be sure to have it. Just make sure you store it in a cool dry place. Then for about 3 mn just before you put it on the cake put it in the freezer. Once you sit it on cake you wont be able to move it so have everything ready when you take it out of freezer. It's a great product!
449321
With the assumption that you are asking how easy it is to remove the final product from the Magical Butter 2 unit..... Butter would be the only thing that you would want to remove before it cooled enough became solid again. Oils and Tinctures would obviously pour out of the unit at room temperature. Butter on the other hand would begin to solidify as it cooled. You could either use a spatula to remove the butter from the unit if it has cooled to a semi-solid state, or you could simply begin the timed butter making process again in the machine for a brief period, until the unit heated the butter to a liquid state again (approximately 5 minutes of run time). You could then just pour the liquid butter from the unit. ~Outlaw~
819687
I used these without the couplers a few times. I didn't have an issue with the frosting being pushed out through the bag. But store-bought frosting is kind of soft (I think it's meant more for frosting/covering cakes plainly), so the shape of the tips won't look as sharp and crisp. Homemade buttercream frosting is stiffer and more suitable for decorating, I think.
2239332
They are cooling racks, like for putting cake layers out of the oven onto the cooling racks for cooling down. They are not designed to bake on, in the oven. SPH
1081210
I'm not much of a "from-scratch" cook so I use cake mixes from Betty Crocker and Duncan Hines in the "release" cake pans and so far they've worked fine. FWI: I grease and flour the pans before pouring the batter then let the baked cake cool at least 20-minutes in the pans.
1326455
Place top pan (with holes) on the bottom pan and secure with clips. Bake 350 degrees for 25-30 minutes. Let pan cool before removing top pan. (If any cake has baked through the holes simply scrape off before removing top pan. Good luck
1995685
you always have to preheat the stone before baking .You don't need a rack to take it in and out of the oven but it needs to cool first
1669688
wait until the food and pan is cooled. Then reach under each well and push up on the bottom until you can remove the cake. It is very easy to remove the cheesecake. Even though it's a nonstick pan, it's even easier to use when greased before adding batter.
2124543
I use a "peel". I never lift the stome out of the oven when it is hot. Hope this helps.
1897374
Hi Michael, Yes indeed you may leave them in the oven while you are self cleaning. In fact, that's one of the ways we recommend you clean them. These are designed to take all the heat you can dish out and then some so don't worry. Thank you for your business. (Dough) Joe
1934508
Put in conventional oven until they turn blue and let them cool off before you place them in the container again. If you leave them out to long, the blue will fade and you have to do it overagain. That happen to me once and I had to redo it the next day.
108556
I did not refrigerate them; however, I would keep them in a cool/dry place as they are the type of ornamentation made out of sugar. Hope this helps. I've found them in stores in the cake baking section and they are certainly not refrigerated there.
1263032
As a seller we advise that you keep them sealed, out of the light and DO NOT refrigerate them while in storage. Apply at least 24 hours in advance so that the sheet can meld into the frosting, as the sheet assumes the taste of the frosting, it should taste just fine as long as your frosting is good. Buttercream frosting is recommended.
2282231
I bake mine at 300 degrees F for 6-7 min depending on how crispy your want them. My husband likes the 6 min and my grandkids like the 7 min as they like to hear them crunch. They never stick and I don't scrub them when we are done. Just wipe with a paper towel and stack and put away. Enjoy Kathleen
309694
They are just bare tin so you need to be sure to not soak them in water for any length of time and dry immediately since they will rust around the edge. Cake does get stuck under the sweeper so it takes a little effort to get them clean. I don't care........I would rather do all this than swear and fight with getting my cake out of the pan. I had these years ago and I loved the ease of use. Hope this helps.
1249878
They have to be removed prior to using. If not they will melt I speak from experience!