Welcome to the Cake Decorators Q&A

Hi all,
I’m due to make a 12″ square fruit cake this week and I’ve heard conflicting advice about cooling the cake. Some say leave it in the tin and some not? Has anyone done either ?

Thanks
Donna

Hello donnascakes

Cooling in the tin helps to keep the moisture in the cake. Some folk keep it up as it comes out of the oven, others upturn the tin and let the cake cool underneathe. I upturn the tin, it helps to squash down any stickyup bits of fruit and keep the moisture in.
Because of their density fruit cakes take a long time to cool down, especially the size you’re making so best leave it to completely cool for a few days.

Thanks for that madeitwithlove, you’re an absolute gem.
Does that advice work with sponge cakes as well, the leaving it in the tin I mean?

Cheers
Donna

No not always, I leave madeira and all chocolate mud cakes in the tin. Light sponge tends to go either heavy or soggy. Going back to the fruit cake, you can nip the tin off if you want to give the cake a feed from the underside.
Once fed pop the tin back on.
Thought you might like to see this as well on why it’s important to cool fruit cake right down. The slimy bit happened to me.

Help with fruit cake please!!

EDIT

Chiffon and Angel cake have their own rules!

Yes definitely cool in the tin, then wrap in 2 layers of greaseproof paper then foil and store until you use. That’s what I learned! 🙂

Thanks very much to both of you.
Very much appreciated.

Donna