Getting your perfect cake out of the pan

Ever wonder how to get your cake out of the pan without having it come out in chunks or using a spring form pan?  Follow these super simple steps and you'll have a perfect cake every time!

What you will need:
1-2 pans
Crisco
Flour
Wax paper.


Flip your pan over and place the wax paper on the bottom.  Cut paper so it fits into the bottom of your pan.  Set aside.
Grease the side and corners of your pan.  (I have used pam before and it does not work nearly as well as Crisco.)  When greased well put a little flour in the pan and coat where you placed the Crisco.
Place the cut out wax paper in the bottom of the pan.
Walla- you are ready to make your batter and put it in your pan!

I suggest filling it just about 3/4ths of the way so that when it rises it makes a dome over the top of your pan.  (Don't put too much in though or it will spill out of your pan making a mess in your oven... trust me you do not want to clean that up!) Once baked let cool.  Take a large knife and using the pan as a guide cut the dome off. Using a butter knife (so you don't cut your cake) between the cake and the pan gently go around the pan.

Put a little frosting on your cake board then place your board on top of your pan.  Flip your cake board and pan over together then remove the pan.
At this point you can pull the wax paper off of your cake.
Add a layer of frosting to your first layer (if only doing one layer do a *crumb coat)
After you have a layer of frosting cut the dome off your second cake, release the sides with a butter knife and put your hand on the cake and flip it over and out of the pan.  Once out of the pan take the edges and hold it above the cake already on your board and center it.  Place the cake layers on top of each other.  Then *crumb coat your cake.  

*A crumb coat is a light layer of frosting just to keep all the crumbs from coming off while putting your final layer of frosting on.  This does not have to look perfect its just a seal for  your crumbs.

Next time I will show you how to crumb coat and frost your cake! Stay tuned!

Homemade buttercream frosting

What you will need for a dbl batch:
1 bag of powdered sugar
2 tbls Meringue Powder
2 pinches of salt
1/2 tsp Vanilla, Butter, and Almond flavoring (or mix and match flavors you like)
1/2 cup water
2 cups Crisco

Lightly mix together 1/2 of your water with your Crisco, flavorings, salt, and meringue powder.  While still mixing slowly add 1/2 of the bag of powdered sugar.  The frosting will start to becoming thicker and at this point you will want to add the rest of your water.  Keep your mixer going and add the rest of the powdered sugar.  Make SURE your mixer is on low until it is all in the bowl.  Once you have it started and to a point where it wont make your house a dust storm you can turn the mixer up a little and blend until the frosting is completely mixed together. 

Side note: 1/2 a cup of water will give you the perfect consistency for frosting cakes.  If you desire to have it a little runnier when piping, you can add more water.  Be very careful not to add too much water because once you add to much you can't undo it. 

Keep frosting in an air tight container. Store at room temperature.