I love my chiffon cake pans from Daiso (C$2 each!) but they are so small (approx. 4 inches diameter) that a regular stick-a-bottleneck-up method doesn't work. One chopstick, one Wilton #5 piping tip and a cork trivet are used here instead.
It tilts... The cake part is almost touching the cork trivet.
This one somewhat balances well...
They kinda look like two spinning tops...
And here comes the rescue!
This is the one-of-a-kind, custom-made Chiffon Cake Cooling Stand by my friend GP. G stands for "genius" and P stands for "pretty" as in "not just a pretty face" ;)
Look how beautifully-built this is.
The cooling stand is in action!
It's cooling two Honey & Lemon chiffon cakes at a time!
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