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, and then butter the 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, and then tap the sides of the pan to coat the bottom evenly. Tilt to coat the sides as well, and 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 wanted. Always spoon your flour into the cup, and then level off 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.