I read on here where someone mentioned that they place a heavy book on top of their cakes (before torting and frosting) to press it down. They didn't say, but I assume it's to make the cake denser/firmer. Do any of you do this??

I do something similar to help the cake settle a little faster.

So do you do this with all of your cakes? Do you "press" them hot out of the oven, warm, or cooled? While in the pan or after turning out? Thanks!

I use a towell and press down as soon as it comes out of the oven. I dont even level anymore..

Wow...Sorry for all the questions, but....

Do you press hard...like...pack it down? Or Robin, in your case, do you use a heavy book that really packs the cake down?

Ceramic tiles work very well too.

When I have the time and it is not a last minute cake, I follow Leah's way of placing a ceramic tile on top of the cake that is the size of the cake (9" tile on 9" cake, etc.) and letting it "settle" for at least 12-24 hours. I like her way because I don't have to worry if what I am placing on the cake is too heavy or not heavy enough. If I do not have that kind of time (decided to make a last minute cake), I use bobwonderbuns' method of taking a cookie sheet and placing it on top of cake and gently pressing down until the dam comes to the edge of the cake. I do this after the cake is torted, filled and wrapped in plastic (for Leah's way); I, obviously, do not wrap in plastic if I am doing the other method.

HTH

Sheryl

Thanks Everyone! Looks like I'll be going to Home Depot tomorrow to buy tile. I buy more cake decorating supplies at HD than almost anywhere else!

Oh....another question: When you level and torte, do you make the layers a bit thicker than if you didn't press them, considering they will end up thinner once they've been pressed?