Lately I've been doing the smashing thing too. I usually put a smoothe (non-textured) kitchen towel over the cakes immediately after they get out of the oven. Then place a flat cookie sheet (I have to say flat because a lot of mine are pretty banged up) on top of the towel. Then I weight it down with something like our tea kettle, a stack of glass bowls, whatever is handy and fairly heavy. I leave that on there for 10 min. Then then I take all the stuff off the top and turn the cake out onto a cooling rack as usual. It seems to work really well. I also use this method to flatten out my cup cakes for when I'm doing a cupcake cake.
post #16 of 42
7/11/05 at 9:12pm