In article >,
Goomba > wrote:

> For you cake baking pros out there- do you cool the cake in the pans
> entirely or turn out onto a cooling rack to finish cooling?
>
> I just baked a banana cake and let the two layers cool in the pan aprox
> 20 min, then turned out onto a rack. Now I find the tops have stuck to
> the rack and left a nice gouge in each one. I can handle that since I'm
> going to assemble with some sort of filling before frosting. I think I
> can hide the gouges. But it got me to wondering if I'd forgotten some
> rule of cake cooling....?
>
> (and I know I goofed leaving them upside down on the rack as perhaps the
> bottoms were sturdier)
>
> Goomba

If I'm going to take the cake out of the pan/s:
Cool in the pan on a rack for 15 minutes.
Invert on rack, place another rack on top (actually the bottom of the
layer), and flip it over. Now you're top side up.
If you have two layers, you need three racks. I have four.

When you assemble a layer cake, the bottom layer goes topside down onto
your serving plate, filling or frosting added, top layer goes on right
side up. Finish icing.

Wrapping the outside of the pan with dampened terrycloth toweling before
pouring the batter in will keep a hump from forming in the middle of the
layer.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010