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August 14, 2009, Newsletter Issue #290: Cooling Times for cakes
1
Tip of the Week
There are different cooling times for different cakes:
Regular layer cakes need to cool for ten minutes before being removed from the pan.
Angel, sponge, and chiffon cakes may need to be cooled completely in the inverted pan to prevent shrinking or falling. Follow the recipe carefully!
Sheet cakes usually cool completely in the pan.
Bundt cakes cool for ten to fifteen minutes, then are removed from the pan.
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