I have noticed even my cakes baked in 3" high pans are taking half a day to cool. I'm talking about 2 9" round 3"H cake pans. I am in a hot country so I tried moving my cakes into an air conditioned room to speed up the cooling only to realize when I torted my cakes that the middle was still warm to hot.

Is this normal? I lose too much time waiting for cakes to cool to decorate them.

Any advice?

It does sound like your cakes are taking a long time to cool. I typically bake my cakes, allow them to cool a little while, wrap and then freeze them. (Freezing them helps keep the cake moist and I freeze them even if they will be iced the following day.) This should solve your problem. HTH

wow thanks. I never thought about freezing a warm cake but if you say it works and keeps the cake moist I will give it a try.