Okay. Here's my question. What do you cool your larger cakes on? I have the grids for the smaller cakes but not for the larger ones. I have been placing them on two of the smaller grids and then praying as me and my husband try and turn them over without cracking the cake but it would be so much easier to do if there was something larger to cool them on. HELP!!
I use the huge Wilton cooling grids that also work great for cookies. My advice would be to get 4 of them if you do a lot of wedding cakes or such.
Hugs Squirrelly
I use the large cooling rack also; i think I got it at Michaels.
Is there a reason why you can't just leave the cake in the pan to cool? That's what I've always done and never had a problem. I leave it in the pan until the pan is cool enough to handle and then flip it onto the cake board. Should I be doing it differently? 
I thought if you let it cool too long in a pan it would have a greater tendency to stick? Something to do with the steam and/or the pan grease? I wait 15 minutes then turn out on racks to finish cooling.
Now that you mention it, I don't know if it makes a difference or not cooling on a rack or in the pan! Maybe the experts can answer this!!
I use the huge Wilton cooling grids that also work great for cookies. My advice would be to get 4 of them if you do a lot of wedding cakes or such.
Hugs Squirrelly
I use these too. Plus AC Moore has them one sale 50% off like every few months, then they only cost me like $4.
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