On Mar 30, 6:31*pm, Melba's Jammin' >
wrote:
> 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, HOSSSPoJhttp://web.me.com/barbschaller
> Angel Food Dessert, March 23, 2010

How do you keep the ends attached to each other? Safety pins? Just
curious, not trying to be a wise behind.