The only time I make layer cakes is for birthdays, and that is only when the birthday person wants cake. I may make other desserts, if wanted. When I do make cake, I want it to come out of the pan easily. I’ve had a lot of trouble with that in the past. Here’s how I do it now.
First, I trace around the pan, using waxed paper and a pencil. I cut out the circles I traced.
I spray the pans with Pam spray, and stick down the waxed paper circles, and then spray the pans again, over the waxed paper, and along the sides.
The recipe I made this time was a chocolate cake recipe from a cookbook Lovana has, named “A Passion for Baking” and I just substituted an equal amount of Bob’s Red Mill One-to-One flour for the all-purpose. This recipe has sour cream in it, and seems to stay moist, but does not goo up or fall apart. Every recipe does not translate into gluten-free as nicely as this one.
After cooling for a few minutes, it is very easy to invert the pans onto a wire rack and the cake falls out easily. If needed, I run a knife around the edges to loosen them, but the waxed paper keeps the bottom from sticking. Then, the paper is peeled off and the cake is flipped right side up on another cooling rack.
These 2 layers were frozen as soon as we realized that the planned birthday dinner for my sister had been cancelled due to an ill child. No use spreading that love around. We will do it next Sunday. I was very thankful I had not frosted them yet, they will keep better unfrosted. When I do frost it, I will make a cocoa powder, powdered sugar, butter, vanilla and milk frosting. I’m already looking forward to next Sunday. Yum!
