I read about this on another thread...bakers pulling the cake out of the oven and smushing it to even it?

Why do you do that instead of slicing the top off to even it? Doesn't the cake crack? How exactly do you do it?

I usually press down on it while it's warm to make it level. Most of the time it works and I don't need to level it after that. Is this what you're talking about?

i've done it and it works pretty good. use a towel so you don't burn yourself and just gently press down

It's less work to push on the cake vs. cutting it. Fewer crumbs, too!

I use the back of a cookie sheet when pressing down on a warm cake. NO it dosen't crake the cake. I have found however that it's easier to just level the cake w/a leveler.

I like using a leveler too. However, I tend to eat the extra cake

Therefore smushing works better for my waistline!