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Okay. So it's time to pour the cake batter into the pans. Let's get them ready with a
little bit of, we've got some parchment paper rounds. You can either buy them in the round
at a kitchen store or you can just use a pair of scissors and cut it out of a piece of parchment
paper. Parchment paper is not the same as wax paper so be sure to use the right thing
but it will really help your cake release.
Alright. So I do a little bit of pan spray, making sure I get the sides of the pan. And
now I'm just going to divide the batter between these two pans and you can eyeball it. At
the shop, we definitely, we measure it out but at home I think you just eyeball it and
it's going to work out really well. But you want to take a little bit of time and make
sure that you're getting it fairly close to even between the two layers of cake. Put a
little bit more in here.
So just take a second to a, I'm just going to sort of tap it down a little bit with my
spatula. Get it ready to go. Alright. Okay. So it's pretty evenly divided. We're going
to throw that in the oven. It's a 350 degree preheated oven. Make sure that you preheat
it before you stick the cakes in there. Alright, let's get ready. We'll put them in there.
Okay. So that's going to bake for about 40 minutes. Definitely check it with a tester
or a sharp knife. It's going to rotate about halfway through baking time. When that tester
comes out clean the cake is done. You want to let it cook in the pan for a little bit
then turn it on and definitely cool the cake completely on a wire wrack before you start
frosting it.
Alright. So I knew the cake was done because I tested it with a sharp knife and there was
no crumbs, so it's done. It's cooled off for a few minutes and now I can kind of handle
it. It's just a little bit warm. I'm going to take an off set spatula or you can use
a knife, just be careful, and run it around the edge of the cake just to make that sure
it's totally loose from the sides. Now you can use your hand or I'm going to use a plate
on this just for safety. I'm going to invert the cake onto the plate. You can kind of hear
it. It will fall down. That's just right.
Now I'm going to peel the parchment paper off. That's an important step because no one
likes parchment paper on their cake. And now I'm just going to invert it back to the cooling
rack to cool off. And this is really important. Cool it fully. You don't want it to be warm
at all or else it's going to melt the frosting and give you a whole lot of headache so let
it cool completely before you start frosting that.