How to transport plum cake (buckle)?

[arielleeve]

So I am making this recipe for an almond- plum buckle to bring to my family's rosh hashonah dinner tonight.

http://www.epicurious.com/recipes/foo...

I have to, however, take it with me to my graduate school courses which I am attending before I go home. I'm trying to figure out the best way to transport it. The recipe says to cool it in the springform pan for 20 minutes then to invert it onto a cake platter. I'm wondering if maybe it makes more sense to keep it in the springform pan until I get to my mom's house, and do the inverting there. What do people think? I think it would be a safer transport, I'm just wondering if it would affect the cake at all.

[jen kalb]

I think you could cool it in the pan on a rack. Run a knife around the inside of the pan to assre it is free on the side. You could then loosen the springform sides to complete the cooling. Once it is cool you could tighten the pan again and carry the cake there right in the springform, removing the pan sides at destination. if you put a piece of parchment/waxed paper on the pan base, there would be no difficulty taking it off at destination. Or you could simply place it with the base on a plate for serving. Ive dont that too.

[chowser]

That's a good idea--to flip the cake over, right side up on the base so you just serve on the base.

[jsaimd]

Yep - this is how i do it.

[arielleeve]

I just realized the recipe does not call for springform, but standard 9" cake pan...still think I should transport it in the pan?

[bear]

Mmmm, the recipe sounds really good. Please post and let us know how it turned out!

[greygarious]

Use the springform pan anyway.

[chowser]

I was thinking that--but make sure to line the outside w/ aluminum foil. I don't know how thick the batter is for this buckle but I've had it leak.

[arielleeve]

There is parchment on the bottom of the pan. However it turned out to call for a 9" cake pan, not springform, so I can't loosen the sides. ON top of it I am running very late and will only have about 20 minutes to cool it. So I think I'll have to run a knife around the sides but not take it out of the pan, and just invert it when I get there...and pray! Any last minute advice for using this tactic?

[bear]

If the cake won't come out when you get there, try heating it for a couple of minutes in a warm oven. That might help. Good luck!

[chowser]

The reason the directions tell you to take the cake out at 20 minutes is so the steam doesn't moisten/soften the cake so that would be the biggest problem w/ leaving it in and letting it cool. If you're planning on letting it cool in the pan, I'd make sure the parchment is well oiled. I've let cakes cool in pans and not been able to remove them, easily, even with parchment.

[jen kalb]

too late probably, but if you are running this late Id suggest just cutting it in the pan. Just use a table knife or spatula rather than a sharp knife and you should be ok.

[chowser]

I'd let it cool 20 minutes in the pan, as the directions say, and then invert on an oiled cake rack until cool (maybe put parchment if your wires are too far apart). Then put in back in the springform pan. You don't want to get there with it in the pan, invert and find it sticks.