This article is part of the Basically Guide to Better Baking, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker.. I own cake pans. They are two 9-inch ...

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, and line with parchment paper. 2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

The USA Pan 9-inch Round Cake Pan is the best choice for round cakes. It releases cakes effortlessly, and it turns out layers of yellow cake that are evenly browned to just the right golden hue.

Preheat the oven to 350°. Butter four 9-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt.

Preheat the oven to 350°F. Bake the cake according to the package directions for a 13×9-inch cake. Let it cool in the pan for five minutes. Step 2: Fill with milk and caramel ...

As you're pulling out whisks and bowls and measuring spoons, you realize the instructions call for an 8-inch round pan, but you only have a 9-inch round pan. Or an 8x8-inch square pan. Or, god ...

Preheat the oven to 350 degrees, line the bottom of a 9-inch round cake pan with parchment paper, and spray the inner sides of the pan with nonstick cooking spray-with-flour.

Grease and line a 9-inch cake pan with parchment paper. 2. In a large bowl, sift and whisk together the flour, pistachio flour, salt, baking powder and baking soda.

Repeat with the 9-inch cake. Center the cake on the center of the 12-inch cake. Spread additional whipped cream over the entire cake. Arrange the berries to cascade down the cake.

For a taller, more dramatic cake, use an 8-inch springform pan, or opt for a 9-inch cake pan for a slightly wider version. Short on time? Store-bought peach jam works just as well.

Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. 2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant.