Instructions

1. Trace the shape of each baking pan onto your parchment paper with the pencil. Cut out the shapes with your scissors. Parchment paper is the most important tool in creating a smooth surface to easily apply frosting to the double-layer cake.

2. Rub a stick of butter on the bottom of the pan and on the sides. Toss in a pinch of flour. Tilt your pan toward you, so that the flour slides to the edge of your pan. Lightly tap the sides of your pan as you turn the pan in a circular motion. Repeat until the bottom and sides of your baking pan are completely covered by flour.

3. Place the parchment paper cutouts in the pans. Prepare your cake batter according to the recipe or to the directions on the package. Pour half of the batter into each pan, then put them in the oven at the heat setting and for the time period recommended by the recipe or instructions.

4. Remove the pans from the oven as soon the time is up, and let the cakes cool for 15 minutes. Run a knife along the edge of the pans, and flip them over onto a plate. Lift the pan, then remove the parchment paper from the bottom of each cake layer, and carefully turn the cakes over.

5. Cut off the rounded tops of the cakes using a serrated knife. This should create a flat surface. Let cakes cool for another 45 minutes, then spread cake filling on the top of one the cakes.

6. Place the other cake on top of the first layer bottom side up. Spread frosting over the second layer and on the sides of both layers. Put the frosted double-layer cake in the refrigerator for at least 30 minutes to allow the frosting to set.