On Thu, 29 Dec 2005, Ward Abbott wrote:

> On 28 Dec 2005 23:34:55 -0800, "-L." > wrote:
>
> >Thanks everyone for the suggestions. My biggest fear when I dump or
> >flip it is that it will break apart. Guess I just need a little
> >practice.
>
> Place your first cake upside down...that way you will have a perfectly
> flat "top". Frost as usual filling any gaps at the bottom.
>
> For your second layer...chill it for 15 minutes in the freezer. It
> will be firm but not frozen. Then place the top layer on up side
> down again, so you will have a flat top also. Hope this helps.

Two things I've learned. First, if you have nice thick pans, you tend to
get less doming on your cakes. Second, if you don't level the cake and use
frosting/filling to compensate, some pieces will have very little filling
and others will have too much. I prefer to use a cake level and get a more
consistent filling. Plus you can eat the cuttings and see how your cake
turned out. 8^)

--
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