The title says it all! When my cake layers are done i cool them briefly in their pans, turn them out onto a rack. When they're totally cool and I'm ready to decorate, the cake sticks to the rack and I end up with little stripes torn off the top surface of the cake. It's not actually a huge deal since they often get removed when leveling, and covered in icing regardless. But still - is that normal? How to avoid?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)