Cool in pan on a wire rack for 10 minutes and then
invert cake on wire rack lined with parchment to cool completely.
Cool cake in the pans for 30 minutes, then
invert cakes on a wire rack, removing from the pans and allowing to cool completely.
Cool cake in the pans for 30 minutes, then
invert cakes on a wire rack, removing from the pans and allowing to cool completely.
Not exact matches
Cool
cake in pan
on wire rack set over baking sheet for 10 minutes, then
invert cake directly onto
rack.
Then, one
cake at a time, place a
wire rack on top of the
cake pan and
invert, lifting off the pan.
Let the
cakes cool in the pan
on a
wire rack for about 15 minutes, then
invert them onto the
rack and let them cool completely.
Cool
cake in pan
on wire rack for 10 minutes, then
invert cake onto
wire rack and cool completely, about 40 minutes.
Cool
on a
wire rack for 10 minutes and then
invert and remove the
cakes from their pans.
Set the rest aside and leave the
cake in its tin for 30 minutes, then
invert onto the
wire rack and brush the remaining glaze
on top.
Leave in the tin
on a
wire rack for 15 minutes then
invert the
cake onto the
wire rack and make the drizzle.
Unlike most
cakes that are simply placed
on a
wire rack to cool, angel food
cakes are immediately
inverted so the baked
cake will maintain its volume and to keep it from shrinking as it cools.
Cool
cake in pan
on a
wire rack 25 to 30 minutes before
inverting onto a serving tray to cool completely.
Cool
cake in pans for 10 minutes
on a
wire rack;
invert pans.
Let the
cake cool in the pan
on a
wire rack for about 15 minutes, then
invert the
cake onto the
rack and let it cool completely.