I have read some posts here on inverting large cakes onto cake boards/cookie sheets, etc. But wouldn't that cause condensation problems as the cake cools.? If so, is my only option buying the largest sized cooling rack available?
This issue got me curious about huge wedding cakes and how they are cooled or inverted. Some of sylvia weinstock's cake look like they almost 3 feet wide at the base. Anyone have any idea....?
I saved an old wire refrigerator shelf that I use for large cakes!
I just cool them in the pan and turn out onto a cardboard.
I like Darlene's idea!
Leah, I have always read that cooling in the pan is bad as it causes condensation??
I never use cooling racks. After no more than 30 minutes, I dump the cakes out of the pan (with a cardboard on the top surface), place a cardboard on the bottom, immediately flip it over, remove the top cardboard, and let it cool the rest of the way.