How long should I let a cake cool before icing it? This question seems straightforward, but it actually encompasses various subtleties that can significantly affect the final outcome of the cake. Is it sufficient to leave the cake at room temperature for just a mere 10 or 15 minutes, or should I allow it to rest for an extended period, perhaps even an hour or more? What factors should I take into consideration—such as the type of cake I am preparing, the ambient temperature of my kitchen, and the specific icing I plan to use? Would a richer, denser cake, like a chocolate gateau, require a different cooling time compared to a delicate sponge cake? And, isn’t it crucial to ensure that the cake has completely cooled to prevent the icing from melting away? How might these variables influence the aesthetic and flavor profile of my dessert?