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Decide what size cake you'd like to make and get out the number of pans you'll need. You'll typically need 2 or 3 pans. Then cut parchment paper to fit the inside of the pans or spray the inside of each pan with baking spray. Greasing or lining the pan will ensure that the cakes don't crumble or tear when you remove them.  For example, you could use 8 or 9 inch (20.3 or 22.9 cm) round cake pans. Since you bake several cakes you can either stack them and frost them to make thick layers, or slice each cake in half horizontally to make even more thin layers. For a homemade cake, choose your favorite recipe and mix the cake batter. Ensure that the cake will make as many layers as you need or plan on doubling the recipe. To save time, combine 2 purchased cake mixes according to the packaged instructions. You can make a layer cake that has the same flavor of cake layers or use a different flavor for each layer. Once you've mixed your cake batter, set a prepared cake pan on a digital scale. Spoon some of the batter in and then set another pan on the scale. Keep filling each of your cake pans while you weigh them so the batter is divided evenly. Dividing the batter evenly will ensure that all of your cake layers are the same thickness. around the outsides of the cake pans. Secure cake strips to the outside of each filled cake pan. If you don't have cake strips, tear an old kitchen towel into long strips and wet them. Wrap the damp strips around the outside of each filled cake pan. The cake strips or towel will help the cake bake slowly from the edges towards the center. This will prevent the cakes from forming domes in the center. To bake flat cakes that are easily to layer and frost, turn the oven temperature down and bake the cakes for a little longer. Doing these things will prevent the cakes from cooking quickly in the center and puffing up.  For example, if your recipe calls for baking the cakes for 30 minutes at 350 °F (177 °C), turn the oven down to 325 °F (163 °C) and bake them for 45 minutes. Plan on increasing the baking time by one half when you reduce the oven temperature by 25 degrees. If you think the cakes have finished baking, insert a cake tester or toothpick into the center and pull it out. If it comes out clean and dry, the cakes are done. Then you can remove the cakes to cool completely. If the cake tester comes out with batter on it, return the cakes to the oven for a few minutes and check them again. Once the cakes are completely cooked, remove them from the oven and turn them out onto a wire rack to cool. When the cakes are at room temperature, cover them with plastic wrap and put them in the refrigerator for at least 1 hour or up to 5 days. Chilling the cakes will make them easier to slice and frost. Never try cutting or trimming warm cakes because they'll tear more.
Line or grease your cake pans. Make the cake batter. Use a digital scale to divide the batter evenly among the pans. Wrap cake strips or towels Reduce the temperature to 325 °F (163 °C) and increase the baking time. Test the cakes and cool them completely. Chill the layers for up to 5 days.