My friend and I are having a discussion: After you take your cakes out of the pans, do you flip them (cool with the bottom down) or leave them with the tops down. Granted it depends on if the top is fairly level, but it the top is level, why do you want those grid marks on the smooth bottom?
My friend and I are having a discussion: After you take your cakes out of the pans, do you flip them (cool with the bottom down) or leave them with the tops down. Granted it depends on if the top is fairly level, but it the top is level, why do you want those grid marks on the smooth bottom?
I cool bottom up.
I cool bottom down. I am sort of the opinon that it does not really matter though as I level both sides of the cake anyway.
I double flip and cool bottom down. Once you put the icing on it, who sees the bottom?
Reasoning: If you haven't done a perfect leveling job, gravity will work against you. The corners are likely to be unsupported. Gravity will pull on those corners, giving the potential of causing the cake to break or crack.
Plus when it's cool, it's pretty easy to slide it right onto the cardboard.
If I've leveled it perfectly, it makes no difference.
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