So I made Rebecca Rather's White on White buttermilk cake last night but after the layers cooled they were about 1 inch high and was as dense as one of those Lemon bars. This is embarrasing to admit, but when the cakes came out of the oven, the tops had a little dome so I pushed them down gently, the way I do with box mix cakes. Do you guys think that cause them to be so small and dense? I thought since these cakes would be layered and fondanted there would be compression anyway so gently pushing the top wouldn't matter. Any thoughts?