I am retaking the Wilton classes after many years as a refresher and I was wondering what the majority of you all do when it comes to laying your cakes on the boards. Now don't get me wrong, I REALLY like my instructor, but when she was demoing a cake she baked it in a 8x3" pan. It had a huge hump and she just flipped it out on the cake board like it was nothing. Me? I probably would have trimmed the cake to make it flat because that is how I was taught. Any thoughts?
Debbi
I'd rather squish in the pan than flip, but never turn a cake with a hump onto a board. That can cause major problems for cake, like buldges and cracked frosting!
As a Wilton Instructor myself - I am VERY surprised she didn't trim the cake. It is part of the lesson plan. She is supposed to demo how to trim as well as how to tort the cake - using the cake leveler.
Stepping out of my instructor's shoes and into my cake maker ones - I trim all my cakes prior to placing on boards. Even if it's flat on top - the rim where the side meets the top usually has a little outward turn to them after baking so I trim anyway just to get rid of that - makes it easier for an even icing. I hope your instructor doesn't cut corners in her lesson plan any further than she has - it would be an injustice to you as a student. Good luck. 
I am retaking the Wilton classes after many years as a refresher and I was wondering what the majority of you all do when it comes to laying your cakes on the boards. Now don't get me wrong, I REALLY like my instructor, but when she was demoing a cake she baked it in a 8x3" pan. It had a huge hump and she just flipped it out on the cake board like it was nothing. Me? I probably would have trimmed the cake to make it flat because that is how I was taught. Any thoughts?
Debbi
Like everyone said, trim, then flip.... How was she able to ice the cake...? Wasn't it a bit unstable? If you have a dome on the bottom and the cake is not sitting flat, well, wobble, wobble seems to me that it would be doing...
Actually, the cake turned out pretty nice when it was decorated, but I didn't see her move it all. She did go over the torting, that's why I was a bit suprised by her not trimming the cake.
But I will say this about her... she's been teaching for about 8 or 9 years and is not one of those sit back and watch instructors. She is very hands on and I noticed that last week she watched everyone for a few minutes to see the level of our abilities and really helped out those who didn't seem so sure of themselves. After class, as I was cleaning up she mentioned that she could see that I had done this before by the way I kept helping my neighbors out (actually, I think it was the fact that I was the only one who actually did a shell border instead of the pull out stars we just decorated the cakes with). I told her that I had taken the classes eons ago and that I was taking her classes as a refresher and planned to go through level 3 as fondant wasn't around when I took the lessons.
Anyway, long story short, I think this instructor has the ability to make decorating enjoyable to her students, and is not at all offended if I should help my neighbors out. I like that.
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