I baked two 9 inch round chocolate cakes last night. They baked with the typical cake dome in the middle. I then let them cool for 10 minutes or so, then I flipped them upside down on a rack and removed them from the pans. I let them cool overnight this way, "upside down". In the morning they were nice and flat. But I'm just wondering will this have made my cakes more dense? Should I have let them cool right side up and then just levelled them out?
Please help! I'm making a layer cake for my dads birthday this weekend and I'm worried I ruined the cake!
No some people press them flat from the top. Same diff
No worries. I have always cooled upside down. While I now level before I flip, I didn't do so in the distant past... I leveled after the cake was cooled and turned right-side up onto a cardboard round. In addition, my Mom used the same family recipes, and sometimes would frost the cake right in the pan to cut and eat. I have never noticed a difference in the density of the cake either way.