Recipe(tried): More regarding multiple-layer cakes and frosting tips

Hi Kathy. I agree with Mary about placing waxed paper in the bottom of the sheet cake pan before filling the pan with your batter. I usually use two layers of waxed paper to be sure the cake comes out of the pan easily. With the paper lining you can flip the second layer onto the first while the second layer is still in the pan. You can also use parchment paper.

There are a couple of ways to remove the domed part of a cake. If the sides of your cake have reached the top of the cake pan, the easiest way to remove the dome is to tightly stretch dental floss across the edges of the cake pan and drag the floss the length of the pan. This can also be done using a long knife and guiding it along the top of the pan. I do not have any knifes long enough to do a half-sheet pan so I use the floss.

I use this same procedure even if the outer edges of the cake do not reach all the way to the tops of the cake pan. This enables me to establish a level guideline on the cake. I then use a long knife to remove any more of the cake that needs to go. Let me know if this is not clear.

Another tip for multiple-layer cakes. If you are using a filling (other than frosting) between the layers, use some of your outside frosting and pipe a border of frosting along the outside edge of your bottom layer. Place your filling inside this edge. This keeps the filling from leaking over the side into your outside frosting. It also helps keep your upper layer in place.

One more idea -- Before putting your final frosting on our cake, apply a layer of "crumb frosting." This layer keeps the crumbs on the cake and away from your outer frosting. To do this, thin some of your final frosting with water so it is the consistancy of mayonnaise. Apply this to your outer cake to hold the crumbs onto the cake. Let is rest for a while so the crumb frosting hardens or glazes a bit. Then apply your final frosting. This is especially helpful if you are frosting a chocolate cake with white frosting.

Hope this helps. Kel