Just curious about something. When you take your cakes out and put them on the rax do you use a cardboard round? Othewise won't there be marks on the cakes from the rax??? But then if you have a couple of cakes on the rax and you have to get the boards of to stack the cake then stix to the board, right? So how do you some of you do this?? Thanx
I just lay my cakes on the rack. Most of the time I trim the top off any way to level the cake, then the marks come off.
After 10 minutes cooling time, I flip my just baked cakes out onto a paper towel on a rack. Then I cover the cake (while it is still hot) with saran wrap, just the top or it gets soggy, imo. Then I set the cake pan back over the cake. It cools a little slower, but will be very moist.
I know some people flip the cake out directly onto a cardboard round, but unless the board is waxed or covered with something, I believe the cardboard will get soft.
When I am ready to decorate, I pick up the rack and pan together and flip the cake back into the pan, peel off the paper towel (usually no marks from the rack) add a dollop of frosting to the cake bottom and flip the cake out onto a covered board.
Good Luck! 
I put the hot cake pan on the wire rack; but I flip the cake directly onto my freezer-wrapped cardboard. I never put the cake directly on cardboard.
I lay a small kitchen towel over the cake before I flip it onto the rack...eliminates the grid marks. This was a tip I learned from my Wilton instructor.
I cool my cake in the pan on a wire rack for about 10-15 minutes. I then lightly spray my rack and then flip my cake over on it and remove the pan. When I ice my cake I ice "bottoms up" so it doesn't matter about the gridmarks if there are any. They don't show because they are face down anyway!!!! Besides, I level my cakes by trimming off any domeing I may have and that leaves "the inside" of the cake and grid marks aren't visible on that part!
Amy
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