How To Get Baked Goods Out of Any Mold: This Method Will Help You More Than Once

When cooking pies and casseroles in solid molds, many cooks have a question: how do get the baked goods out of the mold so they don’t get damaged or disintegrate?

How to take out baked goods with parchment strips

This method is used before pouring the dish into the form. You will need heavy cardboard and foil or baking parchment. Cut a shape out of cardboard that is equal to the bottom of the baking dish. Wrap the cardboard in foil or parchment. On the bottom of the tin, place two 5 cm wide strips crosswise, twice the length of the tin, so the ends of the strips can be held in place. Place a circle of cardboard on top of the strips, then pour the batter into the mold.

When the dish is baked, run the blunt side of a knife around the circle between the baking sheet and the walls. Then gently grasp the strips of parchment, pull the baked goods out, and transfer them to the dish.

What to sprinkle on the mold before baking

To make the cake easy to remove from the form, before pouring the dough, the form should be generously greased with sunflower oil or butter, and then sprinkled with flour, semolina, or planning breadcrumbs. After this, the dough will easily come away from the walls and bottom of the mold.

What to do if the cake does not come out of the mold

If the pie is firmly stuck to the mold – try a few tricks to get the dish out.

  • Wait until the pie has cooled – then it will be easier to get it out. Separate the sides of the baking sheet from the walls with a knife, and run a long spatula across the bottom.
  • Wrap the bottom and sides of the baking dish with a damp towel and leave for 10 minutes.
  • Place the pie dish in a container of cold water for a few minutes.
  • Support the baking sheet over the steam for a couple of minutes.
  • If the bottom of the pastry is stuck to the bottom, you can run a long string between the bottom of the dish and the bottom of the pastry.

These simple tips will help you easily separate the baking dough from the baking dish.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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