Cakes rises when baking and falls when cooling?
As in, not the "sinking" in the middle type, I mean generally some cakes rise up in the oven and then when i take it out they are flatter?
Is this how they are supposed to be or anything wrong?
Coz they fall down evenly and don't look/taste ball. Not able to tell if its wrong?
It's normal for cakes to even out (or sink) when you take them out of the oven because you have created a sponge full of little pockets of air. When the air cools, it contracts, and the bubbles are sucked inwards slightly by the lowering of the air pressure, so the whole cake essentially slightly 'implodes'. This is natural and doesn't mean you've done anything wrong (although as others have said, if it rises to an extreme, i.e. so that the top cracks) then you may be using too much raising agent. There's a little trick to reduce the amount it sinks by the lowering air pressure though: drop the cake (just from a few inches above the countertop onto the countertop!!). This will break the air pockets open so that when the air pressure decreases, more air gets sucked in and the bubbles can stay the same rounded shape rather than the cake collapsing in on itself.