I'm confused. On the one hand, it says that to prevent a cracked top, don't shock the cake with a sudden change from in the oven to out of the oven: let it cool in the oven with the door propped open. But then it says to take the hot cake out of the hot oven, run a knife around the edges, and then put it back into the oven to let it cool. Well, wouldn't the shock of taking it out, setting it down, running a knife around the edges cause it to crack before you get a chance to put it back into the turned-off oven to cool?

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