I was reading on here last night while I had 2 cakes in the oven and I read about this method.
I have to say it was awesome. I just used a cake board the size of the pan and it worked perfect. No more leveling with the wilton cake leveler for me. And it saves on wasted cakes. 
Hubby isnt happy he doesnt get the scraps anymore 
Is there any other option to push them down with instead of wasting my cake boards?
I use a lint-free towel and just lay it across the cake and start pressing all around.
Is there any other option to push them down with instead of wasting my cake boards?
It certainly doesn't ruin the cake board, so why don't you use that same board to flip your cake onto? You'll need it for support to use in the freezer or under the cake anyway for easier handling when icing and transfering to your baseboard or stacking onto another tier.
My cakes do not rise above the edge of the pan so to get it in so I can smush it well I do have to bend the edges of board since it is a little bigger than the pan. I guess I could bend them back out and re-use them since the icing/fondant would cover them!
I just grab a clean towel and gently push--don't you love the texture and moistness??
My cakes do not rise above the edge of the pan so to get it in so I can smush it well I do have to bend the edges of board since it is a little bigger than the pan. I guess I could bend them back out and re-use them since the icing/fondant would cover them!
I just use a smaller cardboard cake circle with a tea-towel between the cake and circle. So for a 10" cake, use an 8" or 9" cake circle. I use the towel in between so the cake does not stick to the board.
My cakes do not rise above the edge of the pan so to get it in so I can smush it well I do have to bend the edges of board since it is a little bigger than the pan. I guess I could bend them back out and re-use them since the icing/fondant would cover them!
Rather than bend the edges of the board by forcing it into the pan (which makes it harder to get the board out), why not use the next size smaller cake circle?
I prefer using the smaller size to allow the cake edges to come up higher than the center temporarily since it's going to spring back down somewhat anyway. (or the center actually pops back up a bit!)
I lay a piece of parchment paper over the cake, then either a cutting board or my cooling rack (dependson the size) then put one of my glass bowls on top to help hold it down. Leave it there for about 2-3 minutes then take it all off.
This is the exact method that I use and it works beautifully for me.
You do this when its right out of the oven? Or does it cool first? I might have to try this.
Yes... immediately after removing from the oven. Press it down, remove your circle, let it cool, dump it out, flip back over to bottom.
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