anyone else frustrated with how long it takes 1 layer of cake to cool? i mean i only have 1 oven and it takes almost an hr for 1 layer to bake if it's 10inches or bigger. i stick the layer in the fridge to cool faster but i don't have much space. grrrr.........

I use stacking cooling racks. I have one oven and have always baked more then one cake at a time. Sunday, I baked 2-12's, 2-8's, 2-6's, 2-9in hearts, and a 9x13 in about 2 to 2 1/2 hours. I have a standard size home convection oven with three racks, yes i use all three and rotate cakes if needed.

I have just a normal run of the mill glass top oven lol... it has 2 racks and heats evenly still (it's brand new lol) so no need to rotate yet lol. I baked two cakes the other day, 1 8" round and 1 6" round, they both got done with-in 3 minutes of each other and I needed the pans for the second layer for each cake, so I let them cool for 10 minutes on the counter (never ontop the oven it just keeps them hot lol) then since they are small enough I lay my hand on top of them flip them over take the pan off place a cake board on the bottom of it and flip my hand back over so that the top of the cake is on top for trimming if needed. When I'm doing larger cakes (mainly have done sheet cakes) I will let them sit on the counter for approx 10-15 minutes and then I'll transfer them from the pan to a cake board to cool completely. It takes roughly 2 hours in totaly from making, baking, cooling, before I can ice them. But I don't normally have more then one job due in a day yet lol. When I do have more then one cake due I start in the early morning. I don't like making the cake a day in advance except when it has morning delivery, or will remain in the frige until eaten but today I'm making a cake for a 4th of July party tomorrow and once it is iced it will remain in the frige until it's ready to be transported and when we arrive at the party it will be put back in frige just because it's so blessed hot here lol....

me, too, i only have one oven. I also bake 2 cakes at a time--i have not attempted anything larger than an 8in circle two at a time....

however, i have found that if i bake early in the morning before work or late in the evening before bed, then 1. my cakes are cooled when i am ready to work with them, and 2. they cool faster because it is not the hot part of the day, which also keeps my house cooler. putting hot things in your fridge is never a good idea becaus you raise the inside temp of your fridge 1.compromising the safety of your other food and 2. it makes your fridge work harder.

hang in there....
HTH

I am currently living in a townhouse with a mini kitchen and a mini stove/oven. It is awful for baking! My oven is about 2/3 the size of a normal oven with only 1 rack. I can't bake more than one cake at a time and they cant be more than 12". If I want anything larger I have to go to my MIL's house who is about 40 minutes away. I cant wait till we move!

I have a convection oven with three racks, I can bake a lot of cakes at once, and no need to rotate the cakes because of the convection. I can bake 6 9X13 cakes at once if I need too. But the only bad side of my oven is that I can't fit any pans that are more than 12X18. I wanted to bake a 14X14 but it doesn't fit, my door won't close. And if the door isn't closed the convection stops.

I'm lucky enough to have a double oven, but they are a bit on the small side (17-1/2" back to front and 18-1/4" side to side - interior). Also, each oven only has one rack - don't know if it originally came that way, but when we bought the house that's all it had.

I also use my "little oven" on ocassion. My Hamilton Beach Countertop Convection Oven is pretty good if a need something else going while my main oven is occupied. It's about 12-1/2"x12-1/2" (interior). It comes in handy as it bakes well and I can also use it for lunch or dinner if I'm using the main ovens to bake! I purchased it in Target about two years ago.