Now, for the 16 inch one I did chocolate so I greased the pan with Crisco and dusted it with cocoa powder.
Here's one box
So, two dozen eggs later, the cakes are in the oven!
And here they are!
I leave it like this for about 15 minutes. Then I take the weight and the pan off (be careful because the pan will still be hot) and let the cake cool completely.
Now they're ready to be put in the freezer! I like to put them in there because that means I can bake them off whenever I have time in advance, it makes it easier to cut them if you're going to put a filling in them (it's just a little hard in the middle when it's frozen but there are less crumbs) and helps with frosting it since it's not so crumbly when it's frozen. Note: do not freeze a decorated cake, I have never tried this but I can imagine that the frosting would lose something and it will make the colors run when it thaws out. Also, if you're doing more than one of one size when the cake is frozen you can take it out of the cake pan and re-use the pan for the next one.
If you have the time to decorate your cake the day of don't worry about it being frozen, they thaw out quickly. So you could pull it out in the morning to decorate it and it'll be ready to be enjoyed within probably only an hour.
Next blog will be the fillings and fondant!!