Product Review: Wilton's Bake Even Strips

I finally got around to using these Wilton's Bake Even Strips. I've had them for... probably almost a year! This week's Tuesdays with Dorie recipe, a layered carrot cake, was the perfect time to test them out.

I have the small package, which is two strips, enough for two 8 or 9 inch round pans. The strips are soaked in cold water, and excess water is squeezed out using your fingers. On my 9 inch pans, the ends just barely cross over each other, and are secured with a pin. They came out of the oven dry (and a warm to the touch), so I just let them cool and then stowed them away.

Results: I think my carrot cake layers came out great! I certainly don't feel the need to level them off. Some edges were slightly more browned than I'd like, but that may have to do with me not turning the oven down 25 degrees for my dark, nonstick pans. Overall I think they work great!

Sangria for spring!

We are so glad that, in April, Chicago has finally decided to shake off winter. I got a few herbs to start growing, we're firing up the grill for the first time, and I decided that sangria was in order for our grillin' day. We also mixed up some guacamole to munch on while the grill gets going. (I'd give you a recipe for guacamole, but hubby makes it and he doesn't measure things... it's a simple combination of avocado, cilantro, and lime juice.)

Sangria
750 ml red, Spanish, rioja wine
about 1/2 apple (I use macs), sliced 1/4 inch thick
about 1/2 orange, sliced 1/4 inch thick
1 lemon, sliced 1/4 inch thick
2 limes, sliced 1/4 inch thick
6 to 8 strawberries, rinsed, stemmed and chopped
1 can Sprite (or similar)

Combine wine and fruit in a pitcher, refrigerate many hours, overnight if possible. When ready to serve, add sprite and mix thoroughly. Serve over ice.

Easy peasy!

No Marshmallows Here

If you are looking for this week's Tuesdays with Dorie recipe (Marshmallows!), you will not find them here, but feel free to check out what all the other bakers did here. I pick my battles in the kitchen and marshmallows just do not have a great enough return for the effort for me. My vision of marshmallows includes beautiful cylinders with perfectly rounded edges, thrust on a stick and set ablaze. I knew I could not recreate such perfect pillows of heaven on my own. Plus, powdered sugar and I are having a fight. We have not been getting along for the past year or so.

Instead, I made quite a few lovely things this weekend from my new Baking Illustrated cookbook! The sugar cookies have already grace the page and there will be more coming soon!

Sugar Cookies!

I love sugar cookies. LOVE them. I've made two different recipes so far, and really didn't like either of them. With my new copy Baking Illustrated in hand, I knew it was just a matter of time until I had the perfect sugar cookie in my hand. These came together fairly easy. Rolling and pressing is more time consuming than my normal cookie shaping techniques, but it was worth it! This is my first recipe from this cookbook and it did NOT disappoint!

Soft and Chewy Sugar Cookies
Source: Baking Illustrated, from the Editors of Cook's Illustrated
Yield: 28 cookies for me!

~2 cups (10 ounces) AP flour (lower protein) such as Pillsbury or Gold Medal)
~1/2 tsp baking powder
~1/4 teaspoon salt
~16 tablespoons (2 sticks) unsalted butter, softened but still cool (they recommend 65F) (reserve butter wrappers for later)
~1 cup (7 ounces) granulated sugar, plus 1/2 cup for rolling dough
~1 tablespoon light brown sugar
~1 large egg
~1.5 teaspoons vanilla extract

1. Preheat oven to 375º F. Line two baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl, set aside.

2. Cream together the butter, 1 cup granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

3. Place the sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1 1/2 inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart. Butter the bottom of a drinking glass with the butter wrapper. Dip glass in the remaining sugar and flatten the balls down to about 3/4 inch thick (re-dip glass in sugar as necessary to prevent sticking).

4. Bake for 15-18 minutes until the cookies are golden brown around the edges and their centers are just set and very lightly colored, rotating the baking sheets front to back and top to bottom half-way through baking. Cool on sheets about 3 minutes; transfer to a wire rack to cool to room temperature.

Platinum Chef Challenge 6.5

PCC 6* brought a new element to the game: the host chooses his or her favorite from the entries, and that person becomes the next Ingredient Master/Host. Last time, Cara selected Kate of Paved with Good Intentions, and she chose the following 5 ingredients: lemon, rosemary, leeks, cream, and capers. I jumped right into the challenge (as typically the wheels start turning as soon as I hear the ingredients!), determined to be done early. I made a wonderful looking dish of tilapia cooked in a parchment pouch (a la Alton Brown) that was SO BLAND with some slightly undercooked potatoes.
Exhibit A: But it looks so PRETTY going into the pouch!

...and coming out of said pouch!

... and I even made blue garlic!

So, it was back to the drawing board. I switched things up and went back to my faithful standby - chicken. With a quick search at Cooking Light for a lighter cream sauce (which I halved in my recipe) and a few favorite ingredients in mind, I was on my way! The sauce came out perfect - creamy and I knew I wasn't killing my waistline with it. The olives really made themselves known without overpowering, and played nicely with the rosemary/thyme. We loved it! (And, I was thrilled to use my new olive pitter!)

PCC6.5 Creamy Chicken and Pasta**

~1 Tbsp butter
~3 Tbsp olive oil
~roughly 1/3 cup cornstarch for dredging chicken
~about 2 tsp crushed rosemary
~about 2 tsp crushed thyme
~3 boneless, skinless chicken breasts, sliced into strips
~2 cloves garlic, minced or otherwise pulverized
~1/2 can artichokes (about 5 hearts) quartered
~1 leek, outer leaves removed, sliced down the middle and rinsed, chopped into 1/2 inch pieces
~1/2 cup shiitake mushrooms, sliced
~about 1 Tbsp capers
~roughly 15 Kalamata olives, chopped
~juice of 1/2 lemon
~1/6 cup flour
~1 1/8 cups skim milk
~1/2 cup white wine
~1/4 cup cream cheese (1/3 less fat)
~6 ounces of your favorite pasta, cooked and drained.

1. Heat butter and 2 Tbsp of the olive oil in a large skillet. Combine cornstarch with rosemary, thyme, and some salt and pepper. Dredge chicken strips in cornstarch mixture, shaking off excess before adding to skillet. Brown chicken a few minutes on each side, then remove from pan and keep warm.
2. Add remaining 1 Tbsp olive oil to pan and heat. Add garlic and saute 1-2 minutes. Add artichokes, leeks, mushrooms and lemon juice, saute for a few minutes until vegetables being to soften.
3. Place flour in a small bowl. Add milk and wine, whisking until combined. Add to skillet, scraping loose bits from the bottom. Add olives and capers, simmer about 5 minutes, letting sauce thicken. Add chicken back to pan and allow chicken to cook through, 5-10 minutes.
4. Add cream cheese to skillet, stir to melt and combine. Add cooked pasta, mix thoroughly, and serve!

*So I had last round as #6, and having two #6's will mess me up so I am calling this round 6.5 :-)
**I am well aware of my distinct lack of naming skills.

TWD: Dueling Tarts

This week Mary of Starting From Scratch chose The Most Extraordinary French Lemon Cream Tart, which I will admit to having no interest in. I basically hate anything lemon. Fortunately, I am not alone in this matter and there was an alternative for us lemon haters: Fresh Orange Cream Tart. (See what everyone make here)

I started this undertaking with a fresh outlook. Tarts are new for me. I just bought my first tart pans (6 mini ones) from Williams-Sonoma a week or so ago, so I was excited to break them in.

After making this (no real issues except the cream didn't quite hit 180 degrees), I tried putting a tart together and seeing if it was amenable to slicing and serving. Not so much! I think I patted a little too hard forming the tarts. It still tasted fine, but they didn't come easily out of the tart pans and some spots were a little dense.

With tart failure on my hands, I was wondering WHAT on EARTH I was going to do with the rest of the orange cream. No way would my husband go near it (not much a sweet tooth, that one!) and there was no way I was eating it myself. I decided that cupcakes (my new favorite!) were in order - mostly because they would be easy to share with friends. As not to spoil the tradition of TWD, I'll leave you here with the Fresh Orange Cream Tart as it was meant to be (then go post about the cupcakes!).

Fresh Orange Cream Tart
1 cup sugar
Grated zest of 3 oranges
Grated zest of 1 lemon
4 large eggs
Scant 3/4 cup fresh blood-orange juice or Valencia orange juice
3 Tablespoons fresh lemon juice
1 1/4 teaspoons unflavored gelatin
1 Tablespoon cold water
2 3/4sticks (11 ounces) unsalted butter, cut into tablespoon-sized pieces, at cool room temperature
1 9-inch tart shell (round or square) made with Sweet Tart Dough (recipe follows) or Sweet Tart Dough with nuts, fully baked and cooled.
3 orange segments, for decoration
1/3 cup quince or apple jelly mixed with 1/2 teaspoon of water, for glazing

Getting Ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and orange and lemon zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingertips until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the orange and lemon juice.

Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience—depending on how much heat you're giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest.

Soften the gelatin in the cold water, then dissolve it by heating it for 15 seconds in a microwave oven (or do this in a saucepan over extremely low heat). Add the gelatin to the filling and pulse once just to blend, then let the filling cool to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)

When you are ready to assemble the tart, whisk the cream vigorously to loosen it. Spread the cream evenly in the crust. Arrange the orange segments in the center of the tart and prepare the glaze: bring the jelly and water to a boil. Use a pastry brush or pastry feather to lightly spread the jelly over the orange segments and cream. Serve now or refrigerate the tart until needed.

Serving: The tart should be served cold and needs nothing more than dark espresso or champagne.
Storing: While the Orange cream can be made ahead, the tart should be served on the day it is assembled.


Sweet Tart Dough

Makes enough for one 9-inch crust (Or, as I found, 6- 10 cm mini tart pans)

Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, I prefer to freeze the unbaked crust in the pan and bake it directly from the freezer—it has a fresher flavor. Just add about 5 minutes to the baking time.

In French, this dough is called pâte sablée because it is buttery, tender and sandy (that's what sablée means). It's much like shortbread, and it's ideal for filling with fruit, custard or chocolate.
The simplest way to make a tart shell with this dough is to press it into the pan. You can roll out the dough, but the high proportion of butter to flour and the inclusion of confectioners' sugar makes it finicky to roll. I always press it into the pan, but if you want to roll it, I suggest you do so between sheets of plastic wrap or wax paper or inside a rolling slipcover (see page 491 of the book).

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

~Put the flour, confectioners' sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don't be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).

To fully bake the crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust's progress—it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch.

Fresh Orange Cream Tart Turned... Orange Cream Cupcakes!

So this week's Tuesdays with Dorie recipe was a Fresh Orange Cream tart. My mini tarts didn't turn out so well, and I needed SOME way to unload this butter laden orange cream. I decided to go for some cupcakes filled with the orange cream, topped with a simple vanilla glaze.

I stumbled upon this recipe for Blood Orange Banana Cake and thought it would be perfect (besides, I have 6 bananas in my freezer and 2 more that were ready to go in, which made it eve more useful for me). Much to my own surprise... these turned out pretty good! The orange in the cake is pretty well hidden behind the banana flavor, so it really got a boost from the orange cream. The light vanilla glaze was the perfect accompaniment!

Blood Orange Banana Cake
1 cup blood orange sections (2 large, peeled)
2 medium bananas
1 cup sugar
1/4 cup butter, very soft
1 egg
1 tsp vanilla
1 2/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 350F and butter and flour a 9-inch cake pan. In a food processor, combine blood orange sections, bananas, sugar and butter and whizz until fairly smooth. Add in egg and vanilla and pulse to combine.

In a large bowl, sift together flour, baking soda, baking powder and salt. Pour in orange mixture and stir just until no lumps remain. Pour into prepared pan. Bake for 30-35 minutes, until a tester comes out dry and the cake springs back when lightly pressed. Allow cake to cool in the pan for 10-15 minutes. Run a knife around the edge and invert the cake onto a platter. Reinvert the cake onto a wire cooling rack and allow to cool completely before frosting. Serves 8-10

I increased the recipe by 1.5, thinking that the original recipe would make 12 cupcakes and I wanted 18. I ended up with 26 cupcakes. :-) Oops! I used the cone method to then fill the cupcakes with orange cream.

Simple Vanilla Glaze
1 cup powdered sugar
2 Tbsp butter
dash of vanilla
skim milk to desired consistency
~Beat together butter, sugar, and vanilla. Slowly add skim milk until you reach your desired consistency.
This was enough for a health glaze on 18 cupcakes.

Yes I am pretty horrible at implementing the cone method. I'll get better. I promise!

Linda's Sauce

I have recently began trading weekend culinary adventures with some friends, and when my best friend forwarded her mother's recipe for marinara sauce, I knew I HAD to make it. IMMEDIATELY. I've made homemade sauces before, but those recipes don't hold a candle to this one. It is now and forever my "go-to" marinara sauce.

Linda's Sauce
olive oil
1/2 onion
1 clove of garlic cut in pieces (I grated 3 mega cloves* on my microplane.)
15-20 mini carrots
1-2 celery stalks
1 large (28 oz) can peeled puree tomatoes (Recommended: Pastene Kitchen Ready)
1 small (8 oz) can of tomato sauce (Recommended: Hunts)
2 chicken bullion cubes
2 tsp sugar
little less then 1 tbs each of: parsley, oregano, basil
1 small can of water (use the tomato sauce can), or add more if you want to make it thinner.

~Cover bottom of pot with olive oil. Separate onions pieces and garlic and brown in oil over med heat. Do not burn.

For reasons still unknown to me, I apparently thought you needed to see pictures of this

~Chop carrots and celery very fine (or use food processor). Add to hot oil and brown.
~Once softened, add in peeled puree tomato's, stir, then add tomato sauce, stir, followed by water, stir.
~Add in bullion cubes, stir, sugar, stir, and spices (individually) and stir.
~Simmer on medium for at least one hour.

Double recipe for 4 or more people.

*After my husband tried it, he asked if I put any garlic in, which is a clear sign that I did not use nearly enough. I'll try my hand at roasting garlic and try adding that for more flavor.

Tasty Tools: Warm Asian Noodle Salad

I wasn't sure whether to participate in the Tasty Tools inaugural event. This event was drummed up by Joelen and fellow food lovers on the What's Cooking board. The idea is to select a particular kitchen tool, and ask fellow bloggers (and non-bloggers alike) to submit/share recipes in which they use that tool. For the first time out, Joelen chose the Microplane/Box grater.

Basically *anything* I make would qualify because I "mince" garlic with a microplane (and we use garlic like it's goin' out of style), but I don't do a whole lot of creating my own recipes (yet), so I felt a little silly. However, "KevinsLady"(who is stupendously fabulous, btw, in giving me her blessing to use this here!) on What's Cooking began boasting about a fabulous asian noodle salad recipe earlier this week. It looked good, so I figured, why not? It met the requirements, as I'd be grating not only garlic, but fresh ginger as well!

I hold the garlic on the stem end, to give myself something to hold onto as it gets low. Works great! What you get is almost a garlic paste - a very fine mush of garlic. We LOVE it!

And the ginger...

If this recipe looks even remotely good to you... MAKE IT! You will NOT be sorry! Don't worry about having to buy a whole bottle of sesame seed oil or chili oil... because you will be making this again. And again. I just finished my bowl and I want more!

Warm Asian Noodle Salad
Discovered by: KevinsLady
From: My Recipes.com

Ingredients:
Sauce:
~1/4 cup natural-style peanut butter (Natural-style? I use Skippy)
~1/4 cup low-sodium soy sauce
~1 tablespoon rice vinegar
~1 tablespoon fresh lime juice
~1 1/2 teaspoons dark sesame oil
~1 teaspoon hot chili sauce with garlic (I used chili oil)
~1/2 teaspoon ground ginger (I grated about 1.5 inches of fresh ginger, since I was doubling the recipe)
~1/4 teaspoon salt
~2 garlic cloves, minced

Salad:
~1/2 pound uncooked linguine
~1 1/2 cups shredded carrot
~1/4 pound snow peas, trimmed and halved crosswise
~1 to 2 cups broccoli (I added)
~1 cup (2-inch) strips red bell pepper (I omitted)
~3/4 cup thinly sliced green onions
~3 boneless/skinless chicken breasts, sliced into strips (I added)

Preparation:
To prepare sauce, combine first 9 ingredients (peanut butter through garlic) in a small bowl; stir well with a whisk. (I doubled the sauce, used 1/2 to marinate the chicken strips while I prepared the vegetables)

To prepare salad, cook linguine according to package directions, omitting salt and fat. While cooking pasta, cook the chicken strips in saute pan until cooked through. [To the pasta:] Add carrots, broccoli and snow peas; let stand 2 minutes. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta mixture, bell pepper, and onions in a large bowl.

Combine peanut sauce and cooking liquid. Pour over pasta mixture; toss well. Serve warm.

Note: Hot chili sauce with garlic can be found in the Asian section of most large supermarkets.

And, I had to include this. I flipped the cap on my new bottle of chili oil, only to see the white protection seal inside. I unscrewed the cap to peel off the seal, but to my surprise found a bottle cap! I literally laughed out loud when I saw this (it's too cute!), so I thought I'd share:

***I can't believe I am just thinking about this now, but sesame seeds would probably be a great addition in here!***

TWD: Gooey Chocolate Cakes

Another week gone by, another Tuesday arrives. This week's Dorie recipe was Gooey Chocolate Cakes. I'm not big on chocolate, but it looked easy enough and hubby's eyes lit up when I said I'd make some for him with butterscotch chips in the middle. I have 7 ounce ramekins, and filled 3 with this recipe. 13 minutes didn't seem like enough, so I went 2 minutes longer. I know this narration is really boring, but (finally) nothing seemed to go wrong! (Unless you count dropping my top-heavy whisk and getting chocolate all over myself - fun times!)

GAH!! I spoke too soon. I just unmolded my lovely chocolate cakes. If you want runny molten lava -you came to the right place! I'm thinking my walls are a little TOO thin... however, nothing a lil' ice cream (really, check this stuff out!) can't fix! This seriously tastes like an ice cream sundae - heavy on the hot fudge sauce.

Gooey Chocolate Cakes
Baking: From My Home to Yours, by Dorie Greenspan
Chosen by Leigh of Lemon Tartlet
See more TWD bakers here!

1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 ounces bittersweet chocolate, (4 ounces coarsely chopped, 1 ounce very finely chopped)
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar

Getting ready:
Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.

Sift the flour, cocoa and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.