Okay, now the cakes have baked! Take them out.
Let the cool for 15 to 20 minutes.
Then put a plate on top of one of the first cake pan. Turn it upside down so the cake drop out. I think this is easier if you grease the cake pan beforehand. If you don’t, slide a knife around the sides to help make them less stick and bang on the pan when it’s upside down over the cake like a bongo drum. That worked.
Put another plate one the bottom of the cake and flip it over. It’s this cool little two plate strategy I’ve got going. Now the cake is on a plate! That’s going to be helpful if you’re not going to eat it off your stove!
I feel like maybe I could have baked it a little bit longer, because it was still a little… batter-y? … on top of the pie. Here, you can see how they came out:
The batter seems like it firms up after letting it cool for a while longer, though, so it was okay. I iced the top of the yellow cake. And then you stack one cake on top of the other:
Okay? Out? Great, okay, then you use the frosting to ice it. Use a kind of dull knife. I’ve heard that it helps to put the cake in the fridge for a while before icing it (because otherwise it can be too crumbly) but I’ve also heard that can make the cake dry out, so I have no idea what the hell to tell you. Make your own decisions.
It did get a little crumbly when I did it without putting it in the fridge first, though. Here, see how it was kind of weird and falling apart?
I only had two tins of frosting. I think you’d be better to have three kinds of frosting than two. Just in case it gets crumbly. Prepare better than I did, basically.
But it still came out fine. You know what makes a cake look like a professional cake? Throwing nonpareils all over that thing. It helps to get a few of those. So, I probably should have told you to get those at the begining, but, you know, you’re smart, you would have figured it out. And this is what the finished cake looked like:
And there were two pies inside it and everyone loved it and happiness was made.