But ... I would never take the cake out of the pan and put it directly on the cakeboard. The cake cools slightly in the pan (10 minutes), is flipped out onto a cooling rack, cools completely (2 hours) and gets moved to a cakeboard. Maybe your question was just taking a shortcut in words, but I wanted to clarify that. The cake cools with air circulating around it, first in the pan briefly, then naked.
(Any way you look at it, the top side in the oven is the bottom side on the cakeboard. )
But if you mean that after you level your cake it still has hills and valleys, then the better practice is to use a leveler or practice leveling so you really get a level surface. A big hill can cause cake cracking even if the cake is flipped over. Little irregularities? Fine, hide them on the bottom! Cake still not level? Try different techniques.
I baked the cake last night, let it cool all evening, then wrapped it in a little saran wrap while I went to work today....now tonight I'm going to decorate it. I haven't flipped it onto a board yet, but was just curious how I should do it. Thank you!
The only cakes that I do the double flip are the standing 3D pans like the standing teddy bear, rubber ducky etc. These need to release the heat and steam from both sides of the cake.
All other pans never get a double flip.
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