Do You "press Down" Your Cakes/cupcakes To Level?
Decorating By MrsMom Updated 2 Mar 2007 , 6:40pm by amysue99
I do! *waves* 
I think the change in density is minimal because I always bake in 3" high pans and don't have much of a crown on my cakes. If I still baked in 2" high pans (horrors!) there would be much more of a crown and it might make enough of a change in the cake's density to make me not do this.
I always press down on my cakes. Saves a lot of time, mess and cake. Does not hurt the texture.
On my last cake I pushed it down - and it did change the texture. It was definitely more dense. I had 2 people mention it. One said that she could tell and that she prefered it not as dense the other said he loved it. He really likes brownie texture and this was what it was like.
Yes, I received this advice on CC and it was one of the best tips I got! I actually cover the cakes with waxed paper, then put a cookie sheet on top, then use cans, plates, something with some weight on it, leave it 10 minutes, then flip out of the pan. Poof! No more humps and no more cutting off large pieces of cake. With CCC, you get them all uniform in size so your CCC is level.
No I don't. I don't like what it does to the texture of the cake, and I have never liked that chewy texture of the top crust on the cake. It also leaves a little brown line under the icing where the crust shows, to me it is unattractive. I cut all of my cake tops off to level. I don't do this with cupcakes, but only because it would be so time consuming. But I am sure I would like the texture and eating quality more if I did.
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