Help! Did I Make My Cake Dense By Cooling Upside Down?

Baking By kway783 Updated 24 Oct 2015 , 5:54am by oftheeicing

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kway783 Posted 23 Oct 2015 , 10:22pm
post #1 of 3

Hi everyone, 
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!

2 replies
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Brookebakescake Posted 24 Oct 2015 , 12:47am
post #2 of 3

No  some people press them flat from the top.  Same diff

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oftheeicing Posted 24 Oct 2015 , 5:54am
post #3 of 3

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.

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