LAYER-CAKE TIPS

Parchment pan liner: You can cut a circle of parchment paper to fit inside your cake pan. Butter the pan, insert the paper, then butter paper. This should keep the cake from sticking.

Flouring your pan: To prevent sticking after buttering your pan, sprinkle a few tablespoons of flour into it, then tap the sides of the pan to coat the bottom evenly. Tilt to coat the sides as well, then tap out excess flour over the sink.

Measuring the dry ingredients: Do not scoop the flour from the bag with your measuring cup. This can pack the flour too tightly, and you will get more than you really want. Always spoon your flour into the cup, then level the top of the cup.

Releasing the cake: After baking, let the cake cool in its own pan. It will contract somewhat and pull away from the metal pan. Run a knife around the edge to loosen the cake.

Halving layers: To divide one cake into layers or to trim the top of a cake for stacking, set the cake on a rotating stand on a level surface. Using a long serrated knife, cut horizontally to the middle; then turn the cake as you move the knife in a sawing motion, keeping the blade parallel to the work surface.

Separating layers: Move sliced layers delicately so they don't crumble. Carefully wedge a cardboard cake round (available at baking-supply stores) or a thin, rimless cookie sheet under the top layer after slicing, and slide it into place. Remove layer. After icing the layer underneath, return the layer to sit atop the icing by sliding it back off the cake round or sheet.