Okay. Here's my question. What do you cool your larger cakes on? I have the grids for the smaller cakes but not for the larger ones. I have been placing them on two of the smaller grids and then praying as me and my husband try and turn them over without cracking the cake but it would be so much easier to do if there was something larger to cool them on. HELP!!

gilson6...I always grease my pans with cake release and let them cool inside the pans. I level the bottom and then turn it over onto my cake board. I have never had any problems with my cakes cracking. I hope that made sense.

Hey, traci! Just noticed your from Houston. Where at exactly? I live just outside Houston towards Conroe.

I'll have to try the Cake Release and see if that works. Thanks!

I am familiar with your area. I live in the Northwest side(Copperfield area). I am probably about 45 minutes or so from you.

WOW. Small world. Have you heard about the DOS in Bryan in February? There is a post about it on here. I'm really looking forward to it.

Look under the post called "Is it just me" and they have some info.

I use the huge Wilton cooling grids that also work great for cookies. My advice would be to get 4 of them if you do a lot of wedding cakes or such.
Hugs Squirrelly

I use the large cooling rack also; i think I got it at Michaels.

I use an oven rack. I clean it and I have also use my refrigeration rack.

Is there a reason why you can't just leave the cake in the pan to cool? That's what I've always done and never had a problem. I leave it in the pan until the pan is cool enough to handle and then flip it onto the cake board. Should I be doing it differently?

I thought if you let it cool too long in a pan it would have a greater tendency to stick? Something to do with the steam and/or the pan grease? I wait 15 minutes then turn out on racks to finish cooling.

Now that you mention it, I don't know if it makes a difference or not cooling on a rack or in the pan! Maybe the experts can answer this!!

I use one of the larger grids. I got mine from Jo Ann's online for like $7.00. It is really handy.

I have a large pizza pan with little holes in it and concave edges...it works great for cooling larage cakes!

I have the same pizza pan with the holes in it. I'll have to try that the next time. Thanks all!

gilson6...I have heard about the DOS...I will have to wait and see how my schedule is. It sounds like a blast.