Frequently asked questions
What's the best way to remove the cake from the pan?
There are two ways to remove the cake. In either case, the first step is to loosen the cake from the sides of the pan by carefully running a thin metal spatula or knife between the side of the pan and the cake.
1) Peel off the sides of the pan, starting at the tab. Then gently slide a thin, rigid spatula, knife, or cake server under the cake, turning the pan as you go, to loosen it.
2) Cut directly through the sides of the pan and slide a thin, rigid spatula or cake server under each slice to serve.
How will I know if my cake is done?
Ovens vary considerably. Follow timing guidelines on the package.
Then test for doneness on the early side of the timeframe indicated.
The best way to test for doneness is to use a toothpick or skewer (or thin knife in a pinch). When the toothpick comes out clean or with moist crumbs it is done.
Be careful not to overbake your cake.
Cool your cake on a cooling rack for at least 20 minutes before serving. It will be easier to slice and will taste better too.
Should I use the 'convection' setting on my oven?
We do not recommend using the 'convection' setting on your oven with Gâteaux. This feature tends to dry out cake and bake it too quickly, often resulting in an over-risen cake that then falls upon cooling.
Do I need to thaw my Gâteaux before baking?
No. Gâteaux are designed to bake up flawlessly straight from the freezer.
We do not recommend thawing.
If your Gâteaux thawed or was accidentally stored in the refrigerator, do not re-freeze it. Bake it within 2 days and cut about 10 minutes off the recommended bake time.