So..........since I cracked that layer so bad, I'm wondering what is a good way to cool the cakes. My problem was that I needed 2 square layers and only have 1 pan. So I was in a hurry to get it out of the pan to get the second one cooking.
Then moving it too much. (13" square)
I need to have a better plan for when they come out of the oven. You've told me about your "squishing" and I tried that and it did level the one layer good. Then I had the crack, and squishing was forgotten.
How do you suggest cooling? How long?
I cool mine 20 min in the pan and then take out. then let it cool completely before I move it or anything.
bump, any other suggestions? Like I don't know what to move these cakes around on. They are bigger than my cookie sheets. I just need a system from oven, to cooling, to some way to wrap for fridge, etc.
Almost immediatel, I scrape around the sides on the pan with a knife and then flip onto a cake board then saran wrap it (cake board and all) and pop it into the freezer.